📝 About This Recipe
Discover the luxurious, silky-smooth secret of plant-based cooking with this master-class Cashew Cream Sauce. By harnessing the natural fats of high-quality cashews and balancing them with bright acidity and savory depth, this sauce achieves a decadence that rivals heavy dairy. It is a versatile powerhouse, perfect for swirling into soups, tossing with pasta, or drizzling over roasted vegetables for a gourmet finish.
🥗 Ingredients
The Base
- 1.5 cups Raw Cashews (must be raw/unroasted and unsalted)
- 3 cups Filtered Water (for soaking only)
- 3/4 to 1 cup Fresh Filtered Water (for blending; use less for thick cream, more for sauce)
Aromatics and Seasoning
- 1.5 tablespoons Fresh Lemon Juice (provides essential brightness)
- 2 tablespoons Nutritional Yeast (adds a subtle cheesy, savory depth)
- 1 clove Garlic (small clove, peeled and smashed)
- 1 teaspoon Shallot (finely minced for a delicate allium note)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon White Pepper (ground; keeps the sauce perfectly white)
- 1/2 teaspoon Dijon Mustard (acts as an emulsifier and adds tang)
Optional Flavor Enhancers
- 1/4 teaspoon Onion Powder (for a more concentrated savory profile)
- 1 tablespoon Extra Virgin Olive Oil (for extra sheen and mouthfeel)
👨🍳 Instructions
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1
Place the raw cashews in a medium glass bowl and cover with 3 cups of filtered water. Ensure they are fully submerged.
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2
Allow the cashews to soak for at least 2 to 4 hours at room temperature, or overnight in the refrigerator. This softens the nuts to ensure a completely grit-free texture.
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3
If you are in a rush, use the 'Quick Soak' method: cover the cashews with boiling water and let them sit for 30 minutes.
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4
Drain the soaking water and rinse the cashews thoroughly under cold running water until the water runs clear. Discard the soaking liquid as it contains phytic acid which can taste bitter.
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5
Transfer the hydrated cashews into the carafe of a high-speed blender.
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6
Add 3/4 cup of fresh filtered water, lemon juice, nutritional yeast, garlic, minced shallot, sea salt, white pepper, and Dijon mustard.
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7
Secure the lid and start the blender on the lowest speed, gradually increasing to the highest setting.
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8
Blend on high for 60 to 90 seconds. You are looking for a completely smooth, glossy consistency with no visible specks of nuts.
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9
Check the thickness. If you want a pourable sauce for pasta, add the remaining 1/4 cup of water one tablespoon at a time while blending until the desired consistency is reached.
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10
Taste the sauce. Adjust the seasoning with an extra pinch of salt or a squeeze of lemon if it needs more 'pop'.
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11
If using the olive oil for extra richness, drizzle it in while the blender is on low speed during the final 10 seconds.
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12
Pour the sauce into a glass jar. It will thicken slightly as it chills in the refrigerator.
💡 Chef's Tips
Always use raw cashews; roasted cashews will result in a grainy texture and a strong 'nutty' flavor that overpowers other ingredients. For the smoothest results, a high-speed blender (like a Vitamix or Blendtec) is highly recommended over a standard food processor. If the sauce is too thick after refrigerating, whisk in a splash of warm water or vegetable broth to loosen it up. Avoid using black pepper if you want a pristine, snow-white sauce; white pepper provides the heat without the dark flecks. To make a savory 'Alfredo' style sauce, sauté some mushrooms and onions separately and fold the cashew cream in at the very end over low heat.
🍽️ Serving Suggestions
Toss with hot fettuccine and steamed broccoli for a guilt-free Vegan Alfredo. Drizzle over roasted butternut squash or sweet potatoes to balance the natural sweetness with savory cream. Use as a base for a dairy-free mushroom soup by whisking it into a pot of sautéed fungi and vegetable stock. Serve as a dip for charred shishito peppers or raw crudités at your next gathering. Pair with a crisp, dry Sauvignon Blanc to complement the acidity of the lemon and the richness of the cashews.