Cashew Sauce (sometimes referred to as cashew cream or cashew cream sauce), is a common substitute for sour cream or cream sauce in vegan diets. But it’s also an incredible sauce option for everyone, from jazzing up veggies and proteins to sour cream and other sauces!
What You’ll Need
These easy-to-find ingredients quickly come together for a sauce that will elevate so many savory dishes! Make sure to have everything measured ahead of time — this recipe comes together in just a couple of minutes. A full list of ingredients with measurements is available in the printable recipe card below.
- Unsalted Roasted Cashews – These nuts are one of the components that provide the creamy texture and a touch of sweetness.
- Water – Just a little water thins everything out to just the right consistency.
- Heavy Cream (Optional) – For a super creamy sauce, a splash of heavy cream takes it to the next level. For a dairy-free version, just leave it out.
- Extra Virgin Olive Oil – High-quality olive oil helps everything blend into a smooth sauce.
- Fresh Lemon Juice – Citrus brightens the flavors and balances out the nuttiness.
- Fresh Lemon Zest – This gives an extra pop of citrusy freshness.
- Fresh Garlic – Garlic gives the cashew sauce a boost of savory flavor.
- Fine Sea Salt – Salt brings out all of the other ingredients and ties them together.
- Ground White Pepper – This variety is milder than black pepper but still gives the sauce a gentle warmth.
The Game Plan
This cashew sauce is all about simplicity. Toss everything in a blender, let the magic happen, and you’re good to go!
- Blend it up. Add all of the ingredients to a food processor or high-speed blender. Blend until creamy. It might not be completely smooth, but that’s part of the charm! If you want it super silky, keep blending and add a touch more water.
- Chill. Cover the sauce (or transfer it to an airtight container). and refrigerate it.
- Enjoy. After about half an hour in the fridge, you can serve it. Or, simply keep it stored for when you need it!
5S Philosophy 👩🏻🍳
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- Salt – A bit of sea salt brings out the citrus notes as well as the sweet flavor of the cashews.
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- Seasoning – Between the white pepper and fresh garlic, this sauce has just the right amount of warmth and savory goodness.
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- Sauces – Drizzle this sauce over roasted veggies, spread it on sandwiches, or mix it into pasta.
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- Swaps – Make it vegan cashew sauce by skipping the heavy cream. Or turn it into cashew sour cream by adding 1 teaspoon Dijon mustard and ¼ teaspoon onion powder. You can also add fresh herbs or swap the lemon juice and zest for lime. Spices and spice blends can be added to created unique flavor profiles, too!
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- Senses – This sauce is ultra-creamy, with a velvety texture that clings beautifully to whatever you pour it over. The fresh garlic and lemon give it a mouthwatering aroma that nearly no one can resist!
Perfect Pairings
Try this cashew sauce drizzled over sweet potatoes, asparagus, or Brussels sprouts for a creamy contrast. It’s also a great way to kick up the flavor in soups and stews.
You can also use it to dress up meals with pork or chicken, or drizzle it on a salad. Or, consider spreading it on sandwiches, burgers, or paninis, or drizzling it on tacos.
Storage and Freezing
This sauce keeps beautifully, so go ahead and make a batch to have on hand!
How to Store
Keep it in the fridge for up to 5 days. If it thickens up too much, just stir in a splash of water before using.
Can I Freeze Cashew Sauce?
Freeze in small portions for up to 3 months. Thaw in the fridge overnight and give it a quick blend before serving.
FAQ’s
To thicken cashew sauce, use less liquid when blending or simmer it uncovered on low heat to reduce excess moisture. Another great option is adding more cashews or incorporating thickening ingredients like arrowroot powder – the sauce will continue to thicken naturally as it cools, so keep that in mind when adjusting consistency!
Yes, you can substitute raw sunflower seeds, macadamia nuts, or blanched almonds! Each alternative will have a slightly different flavor profile, but they’ll still create the creamy texture that cashew sauce has.
Cashew sauce can naturally be a little grainy, naturally, but it can also happen if your blender isn’t powerful enough to break the nuts down. To fix a grainy sauce, try blending longer or straining the finished sauce through a fine-mesh sieve.
More Easy Sauces
Looking for more creamy sauces to dress up your dinner? You’re in the right place! Take a look at these super simple sauces that can upgrade your meal in mere minutes.
Cashew Sauce
Ingredients
- 1 cup unsalted roasted cashews
- 1/2 water
- 1/4 cup heavy cream optional
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh lemon zest
- 1-2 cloves fresh garlic coarsely chopped
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground white pepper
Instructions
- Combine the cashews, water, heavy cream, olive oil, lemon juice, lemon zest, garlic, salt and white pepper in a large food processor. Blend until creamy. Some small texture of the cashews might remain, this is normal. See notes for a fully smooth version.
- Cover and chill for 30 minutes before serving to allow flavors to marry.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Nutrition
