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How To Make Cashew Cream Sauce. A multipurpose vegan cashew cream sauce that’ssuper easy and healthy! Plus you can make sweet or savory. I’ve shared several ways to use cashew cream sauce below. It’s definitely a great staple recipes to have handy! Learn the importance of soaking nuts prior to make cashew cream sauce. Or, opt for the quick 10 minute version. Paleo, whole 30 Friendly.
Okay, I confess, I think I may be a little late to the everything vegan cashew cream bandwagon. Better late than never, right? At least I was ahead of the game for my Vegan Salsa Con Queso.
But that’s TOTALLY difference plant based sauce. This is THE STAPLE multipurpose cashew cream sauce that has been around for a few years now. It’s needed. It’s amazing. And I’d like to thank my moldallergies (that limited my dairy/egg intake) for introducing me to the beauty that is cashew cream. Haha, something to be thankful I guess.
But in all seriousness, this sauce has been a game changer and life saver of a recipe. So creamy, so simple to make with just cashews and water. I’ll get to the recipe in a minute.
ways to use cashew cream sauce & health perks!
As you can see, cashew cream sauce can be made plain, sweet, savory, thick, thin, you name it!
You can add nutritional yeast to make a savory “cheesy” vegan cashew cream sauce. Which is great for vegan mac and cheese.It would also make a great vegan “fettuccine” sauce.
You can also add it as a savory sauce or topping. Which is what I did for these roasted cauliflower steaks with paprika cashew cream sauce! Don’t worry that recipe will be up this week!
Oh and let’s not forget thiscreamy VEGGIE saladwith a mustard cream sauce! Both of these are whole 30 friendly too!
Or you can thin out the cashew cream with a bit more milk or water, add a little maple syrup, vanilla extract, and it becomes a homemade coffee creamer. Yep, just add a serving into your coffee and blend it together or use a frother! Perfectly delicious as a fancy schmancyvegan coffee or latte!
Heck you can even make a cinnamon cashew cream to mix it intoovernight oats.
Either way you use it, it’s pure bliss!
THE IMPORTANCE OF SOAKING CASHEWS & HEALTH PERKS!
The longer you soak the cashews prior to making the cashew cream, the more the phytates are broken down. What are phytates? Glad you asked! Phytates are compounds found in nuts, seeds, legumes, and grains that can inhibit proper nutrition intake. They can bind to certain minerals (iron, zinc, manganese and sometimes calcium) and slow their absorption. That being said, the longer you soak nuts, grains, legumes, the more this compound is broken down. This means you can digest and absorb the minerals better. Make sense? (Source).
Cashews contain a good source of plant based iron,zinc, magnesium, and selenium, all of which we need! So by soaking these nuts for 2 hours (or more), we’ll be able to ABSORB more nutritionally! That, my friends, is winning!
Don’t have time for soaking? That happens! No problemo. Thanks to my friend Cassie at WholeFully, I have now discovered there is a quick 10 minute version to make cashew cream sauce. Oh Cassie, I love you!
Ready to make vegan cashew cream sauce? Bust out the blender ya’ll!
P.S I added a little garlic and nutritional to this one below. Hence the more orange color. Gah, so good!
Vegan Cashew Cream Sauce Recipe
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 3 reviews
- Author: Lindsay Cotter
- Total Time: 15 minutes
- Yield: 1 ½ cups 1x
- Diet: Vegan
Description
Make this easy Vegan Cashew Cream Sauce to use in multiple ways; sweet or savory!
Ingredients
Units Scale
- 1 ½ cups organic raw cashew or cashew halves
- Purified water for soaking + extra purified water for blending
- Juice of ¼ of Lemon
- Dash of sea salt (optional)
- For thinner Cashew Cream or Creamer – An additional 2-4 Tablespoons coconut milk, almond, or cashew milk to be added later. See notes
- Optional add -ins:
- Savory – ½ teaspoon black pepper or chili (for spicy version). 2-3 Tablespoons nutritional yeast (for cheesy), 1 garlic clove and spices such as paprika, cayenne, etc. (blended in with cashews savory sauce), onion powder and fresh or dried herbs for a creamy dressing.
- Sweet– 2 Tablespoons maple syrup , 1 teaspoon vanilla extract, and/or ground cinnamon
Instructions
- Place the cashews in large bowl or jar. Cover with purified water for 6 to 12 hours. The longer they soak the easier to digest. But the water will also evaporate more so the sauce will be easier to blend. See notes below for quick 10 minute version.
- After soaking, drain the water. Place cashews in a high power blender. Add 1 ¼ cup purified water, lemon juice, and blend until a creamy sauce is formed. Stop blender and scrape sides often.
- If the sauce is too thick or gritty for your liking, add in ¼ – ½ cup more water and blend again.
- Blend until creamy.
- If you want to make it more like a milk/creamer texture, then once you’ve thinned it out the second time, add in 2-4 Tablespoons of non dairy milk of your choice or purified water. Blend again. Free free to add in sweetener of choice. See notes for more texture options.
- Optional sweet & savory add -ins : ½ teaspoon black pepper or chili (for spicy version). 2-3 tablespoon nutritional yeast (for cheesy), 2 tablespoon maple syrup and/or 1 teaspoon vanilla extract (for sweet). 1 garlic clove (blended in with cashews for garlicky sauce).optional for savory sauce use broth instead of milk.
- Keeps well in fridge for a 2-4 days or freeze in small batches for later use.
Notes
QUICK 10 MINUTE Soak/Boil option –Place raw cashews and three cups of water in a saucepan, bring to a boil. Continue boiling for 10 minutes then drain and rinse. Your nuts can then be added to the blender to continue. Adapted method from Wholefully.
Extra thick –> If you want it extra thick like a hummus or frosting, then don’t add much liquid back in. start with ½ to ⅔ cup water or milk.
Want to make a savory cashew cream sauce extra flavorful? Replace the water added to the blender with vegetable broth. FOR EXTRA CREAMY – Soak at least 12 hrs or try the quick version. Be sure to use a high powered blender.
This sauce freezes well. So if you want to make more, just keep half in freezer until ready to serve. Thaw out in fridge overnight.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: sauce
- Cuisine: American
Nutrition
- Serving Size: ¼ cup
- Calories: 150
- Sugar: 1.7g
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 5g
Have you made vegan cashew cream sauce yet?
MORE HOMEMADE GLUTEN FREE SAUCES HERE!
This recipe is part ofour Go-To Homemade Gluten Free Sauces collection. Check it out!
