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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.
Prep Time10 mins
Total Time10 mins
Servings: 24 tablespoons
Calories: 45kcal
Author: Amy Duska


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


  • 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.


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.


Serving: 1tablespoon | Calories: 45kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg