All-Purpose Cashew Cream Sauce Recipe
Learn how to make an all-purpose cashew cream sauce with only 3 ingredients. It’s a delicious, dairy-free alternative to heavy cream and sour cream.
Ingredients
All-purpose Cashew Cream Sauce
- 1 ½ cup raw cashews see notes for soaking
- 1 cup water
- 1 tablespoon lemon juice
- ¼ teaspoon sea salt
Cheesy Add-ins
- 2 cloves garlic
- 2 tablespoons nutritional yeast
- 1 teaspoon onion powder
Sweet Add-ins
- 2 tablespoons maple syrup honey or sugar
Cashew Sour Cream
- 1 ½ cups raw cashews
- ¾ cup water
- 1 tablespoon apple cider vinegar
- ½ teaspoon onion powder
- ¼ teaspoon sea salt
Instructions
- Place the raw cashews, water, lemon juice and salt in a high speed blender. (If using add-ins, add them to the blender at this time.)
- Blend on high speed until the mixture is smooth and creamy with no lumps. (Scrape down the sides a few times to make sure the ingredients are well blended.) Taste and adjust seasonings as desired.
Notes
Soak cashews: Don't have a high speed blender? Cover the cashews with fresh water, cover the bowl and allow them to soak at room temperature up to 4 hours to soften them. If you are soaking overnight, place the covered bowl in the refrigerator. If you're in a hurry, bring a pot of water to boil. Pour the hot water over the cashews in a heat-safe bowl and allow them to soak for 15 minutes.
To store: This cashew cream sauce will last in the refrigerator for 3-4 days in a covered container. It can be frozen for up to 6 months. Allow frozen cashew cream sauce to thaw in the fridge overnight and run it through the blender to smooth any lumps before using.
Nutrition
Serving: 1tablespoonCalories: 45kcalCarbohydrates: 2gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 26mgPotassium: 53mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 3mgIron: 1mg