Multipurpose Vegan Cashew Cream Sauce

By Ellie

6 Person

15 Minutes

0 Calories

Multipurpose Vegan Cashew Cream Sauce that’s easy to make! Sweet, savory, thick, and creamy. How To Make Cashew Cream Sauce. A multipurpose vegan cashew cream sauce that’s super 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 recipe to have handy! Learn the importance of soaking nuts prior to making cashew cream sauce. Or, opt for the quick 10-minute version. Paleo, whole 30 Friendly.

Ingredients

Optional add -ins:Protein booster and Instant thickener – 1 scoop plain Pea Protein
Optional add -ins:Sweet– 2 tbsp maple syrup , 1 tsp vanilla extract, and/or cinnamon/
Optional add -ins:Savory – 1/2 tsp black pepper or chili (for spicy version). 2-3 tbsp 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 fo
For thinner Cashew Cream or Creamer – An additional 2-4 tbsp coconut milk, almond, or cashew milk to be added later. See notes
Dash of sea salt (optional)
Juice of 1/4 of Lemon
Extra purified water for blending
purified water for soaking
1 1/2 cups oragnic raw cashew or cashew halves

Method

01

Place your cashews in large bowl or jar. Cover with purified water for 6 hr to 12 hrs. The longer you soak the easier to digest. But the water will also evaporate more so your sauce will be easier to blend. See notes below for a quick 10-minute version.
02

After soaking, drain your water. Place cashews in a high power blender. Add 1 1/4 cup purified water, lemon juice, and blend until a creamy sauce is formed. You will need to keep stop blender a bunch and scrapping sides.
03

If the sauce is too thick or gritty for your liking, add in 1/4 c to 1/2 cup more water and blend again.
04

Blend until creamy.
05

If you want to make it more like a milk/creamier texture, then once you’ve thinned it out the second time, add in 2-4 tbsp of nondairy milk of your choice or purified water. Blend again. Free free to add in sweetener of choice.
06

See notes for more texture options.
07

Optional sweet and savory add-ins: 1/2 tsp black pepper or chili (for spicy version). 2-3 tbsp nutritional yeast (for cheesy), 2 tbsp maple syrup and/or 1 tsp vanilla extract (for sweet). 1 garlic clove (blended in with cashews for garlicky sauce). optional for savory sauce use broth instead of milk.
08

Keeps well in the fridge for a few days or I like to freeze batches for later use.

Related Tags

Multipurpose Vegan Cashew Cream Sauce

3.6

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Prep Time 5 Mins
Cook Time 10 Mins
Total Time 15 Mins

02 Ingredients

Optional add -ins:Protein booster and Instant thickener – 1 scoop plain Pea Protein

Optional add -ins:Sweet– 2 tbsp maple syrup , 1 tsp vanilla extract, and/or cinnamon/

Optional add -ins:Savory – 1/2 tsp black pepper or chili (for spicy version). 2-3 tbsp 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 fo

For thinner Cashew Cream or Creamer – An additional 2-4 tbsp coconut milk, almond, or cashew milk to be added later. See notes

Dash of sea salt (optional)

Juice of 1/4 of Lemon

Extra purified water for blending

purified water for soaking

1 1/2 cups oragnic raw cashew or cashew halves

03 Method

Step 1

Place your cashews in large bowl or jar. Cover with purified water for 6 hr to 12 hrs. The longer you soak the easier to digest. But the water will also evaporate more so your sauce will be easier to blend. See notes below for a quick 10-minute version.

Step 2

After soaking, drain your water. Place cashews in a high power blender. Add 1 1/4 cup purified water, lemon juice, and blend until a creamy sauce is formed. You will need to keep stop blender a bunch and scrapping sides.

Step 3

If the sauce is too thick or gritty for your liking, add in 1/4 c to 1/2 cup more water and blend again.

Step 4

Blend until creamy.

Step 5

If you want to make it more like a milk/creamier texture, then once you’ve thinned it out the second time, add in 2-4 tbsp of nondairy milk of your choice or purified water. Blend again. Free free to add in sweetener of choice.

Step 6

See notes for more texture options.

Step 7

Optional sweet and savory add-ins: 1/2 tsp black pepper or chili (for spicy version). 2-3 tbsp nutritional yeast (for cheesy), 2 tbsp maple syrup and/or 1 tsp vanilla extract (for sweet). 1 garlic clove (blended in with cashews for garlicky sauce). optional for savory sauce use broth instead of milk.

Step 8

Keeps well in the fridge for a few days or I like to freeze batches for later use.

04 Author