Cashew Cream Sauce Recipe
Ultra smooth and ultra silky cashew cream makes an easy salad dressing, pasta sauce, veggie dip, or dessert topper. You don’t know how much you need this easy vegan cashew cream sauce until you start adding it to your favorite recipes.
Prep Time10 minutes mins
Soak Time4 hours hrs
Total Time4 hours hrs 10 minutes mins
Course: Condiment, Sauce
Keyword: easy sauce, vegan recipe
Servings: 16 servings (2 cups total)
Author: Jess Smith via Inquiring Chef
Cost: $3.00
Mixing Bowl
High Speed Blender
- 1 1/2 cups raw cashews (soaked in room temperature water for 4 hours)
- 2/3 cup water
- 2 Tablespoons white wine vinegar
- 1 teaspoon kosher salt
Soak cashews for 4 hours. Drain well.
Blend everything in a high-speed blender (like a Vitamix) until very smooth. This makes a very thick sauce that is good for dipping. For a smoother sauce that can be tossed with noodles, add extra water 2 Tablespoons p at a time until the desired consistency is reached.
Store in the refrigerator for up to 2 weeks.
Notes on Texture - This recipe results in a texture that is great for drizzling (like creamy salad dressing). Use 1/4 cup water if you'd like a texture that you can spoon out (similar to yogurt or sour cream). The cashew cream will thicken as it rests in the fridge, so don't worry if it's a little thin when you first make it.
Variations:
Creamy Ranch
To the base recipe:
- Add 1 tablespoon chopped fresh chives
- Add 1 tablespoon chopped fresh dill
- Add 1 tablespoon chopped fresh parsley
- Add 1 tablespoon Dijon mustard
- Add ¼ teaspoon black pepper
- Add 2 cloves of garlic
Creamy Caesar
To the base recipe:
- Substitute ¼ cup of lemon juice for the white wine vinegar
- Add 3 cloves of garlic
- Add 4 tsp Worcestershire sauce (substitute soy sauce or Tamari)
Ginger-Miso Sauce
To the base recipe:
- Add 2 cloves of garlic
- Add 2 tablespoons of white miso paste
- Add a 2-inch piece of peeled fresh ginger
Spicy Sriracha
To the base recipe:
- Add 2 cloves of garlic
- Add 1 tablespoon Sriracha sauce
Vanilla Glaze (great for drizzling over desserts or as a topping for oatmeal)
To the base recipe:
- Substitute 1/2 cup water for the white wine vinegar
- Add 2 teaspoons pure vanilla extract
- Add ½ cup powdered sugar
- Reduce the kosher salt to ½ teaspoon
Serving: 2Tablespoons | Calories: 67kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 147mg | Potassium: 81mg | Fiber: 0.4g | Sugar: 1g | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 1mg