📝 About This Recipe
This luxurious Cashew Cream Sauce is the secret weapon of the modern plant-based kitchen, offering a decadent, silky texture that rivals any dairy-based heavy cream. Infused with a hint of nutritional yeast for a cheesy depth and brightened with fresh lemon, it serves as a versatile foundation for pastas, gratins, or even a savory dip. Its magic lies in the high-speed emulsion of soaked raw cashews, resulting in a clean-flavored, protein-rich sauce that is both nourishing and deeply satisfying.
🥗 Ingredients
The Nut Base
- 1.5 cups Raw Cashews (must be raw and unsalted for the correct flavor and texture)
- 2 cups Filtered Water (for soaking only)
The Flavor Foundation
- 3/4 to 1 cup Fresh Filtered Water (adjust based on desired thickness)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Nutritional Yeast (provides a savory, nutty, and cheesy profile)
- 1 clove Garlic (peeled and smashed)
- 1/2 teaspoon Onion Powder (for subtle aromatic depth)
- 1/2 teaspoon Dijon Mustard (adds a tiny kick and acts as an emulsifier)
Seasoning & Finish
- 1/2 teaspoon Sea Salt (plus more to taste)
- 1/4 teaspoon White Pepper (keeps the sauce looking pristine and white)
- 1 teaspoon White Miso Paste (optional, for an extra layer of fermented umami)
- 1 tablespoon Extra Virgin Olive Oil (for a glossy, professional finish)
👨🍳 Instructions
-
1
Place your raw cashews in a medium glass bowl and cover them with 2 cups of filtered water. Let them soak for at least 2 hours at room temperature, or overnight in the refrigerator for the smoothest results.
-
2
If you are in a rush, you can use the 'quick-soak' method: cover the cashews with boiling water and let them sit for 20-30 minutes until softened.
-
3
Drain the soaking water and rinse the cashews thoroughly under cold running water. This removes the phytic acid and ensures a clean, neutral taste.
-
4
Transfer the softened cashews into the carafe of a high-speed blender.
-
5
Add 3/4 cup of fresh filtered water to the blender. It is better to start with less water and add more later to control the viscosity.
-
6
Add the lemon juice, nutritional yeast, smashed garlic clove, onion powder, Dijon mustard, and white miso paste if using.
-
7
Secure the lid and start the blender on its lowest speed, gradually increasing to the highest setting.
-
8
Blend on high for 60-90 seconds. You are looking for a completely smooth, vortex-like motion where no grit remains when rubbed between your fingers.
-
9
Check the consistency. If you want a pourable sauce for pasta, add the remaining 1/4 cup of water and blend for another 10 seconds.
-
10
While the blender is running on low, drizzle in the extra virgin olive oil to emulsify and add a beautiful sheen.
-
11
Season with sea salt and white pepper. Pulse once or twice to incorporate, then taste. Adjust salt or lemon as needed.
-
12
If you prefer a warm sauce, transfer to a small saucepan and heat over low heat for 3-5 minutes, whisking constantly. Do not boil, as the sauce will thicken significantly when heated.
-
13
Pour the sauce into a glass jar or use immediately over your favorite dish.
💡 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 an ultra-white sauce, use white pepper instead of black pepper to avoid dark flecks. If your blender isn't high-speed, soak the cashews for a full 12 hours and pass the finished sauce through a fine-mesh sieve. Cashew cream thickens as it sits in the fridge; simply whisk in a tablespoon of water or plant milk to loosen it back up before serving. To make a 'Chipotle' version, blend in one chipotle pepper in adobo sauce and a teaspoon of smoked paprika.
🍽️ Serving Suggestions
Toss with fettuccine and sautéed mushrooms for a decadent vegan 'Alfredo'. Drizzle over roasted cauliflower or broccoli steaks for a boost of richness and protein. Use as a base for a creamy vegetable soup by whisking it into a puréed squash or tomato base. Serve as a dip for crusty sourdough bread or crudités, garnished with fresh chives. Pair with a crisp, acidic white wine like a Sauvignon Blanc to cut through the richness of the nuts.