Let’s discuss the best vegan cream sauce that will take almost any dish up a notch! I learned about using cashews to make a cream sauce earlier this year (behind the curve, as always), and I have been making it nonstop since. Todd and my boys love it as well, and it really helps elevate a dish, without adding dairy. I can tolerate some dairy, but sour cream and other cream sauces are a no-go for me. This cashew cream sauce is a great replacement!
I use it on tacos, burrito bowls, salads, grain bowls, on fish, on roasted chicken, and on pizzas. You will need a good, heavy-duty blender to make this sauce. I only share things on here that I honest-to-goodness love and use myself. So believe me when I say that this thing is worth the cost! We bought our Vitamix last year and I honestly use it almost every day. Ours is certified refurbished, but this brand new one is on major sale today, too!!! I use mine for juices, smoothies, iced coffee, soups, sauces, paleo baked goods, carrot cake, salad dressings, and more. It is also easy to clean, which is a huge perk. Besides my knives, coffee maker, and gas stove, it is my most-adored piece of kitchen equipment. But enough gushing, and on to the recipe!
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- 1 cup raw cashews
- 1 cup filtered water (less if you want it to be more of a dip than a sauce)
- 1/2 lemon juiced
- 2 garlic cloves peeled
- to taste salt and pepper
- 2 sprigs fresh thyme leaves only (optional)
Ingredients
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- Place all of the ingredients into a high-powered blender. I use a Vitamix. Use 3/4 cup water if you'd prefer a dip rather than a sauce.
- Blend until very smooth.
- Add extra salt and pepper if desired.
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