Dairy-free, only a few simple ingredients (that won’t break the bank) and easy to make in 5 minutes?! It’s no wonder this is one of my all-time most popular recipes- it’s about time this cashew cream sauce got it’s own post!
I developed this recipe several years ago, looking for easy and delicious dairy-free options for cream sauces, cashews being one of my go-tos to make anything creamy without dairy- from soup to smoothies. I’ve used this cheese-like sauce to mimic alfredo, macaroni and cheese, in casseroles, as a queso replacement and more. The base recipe is delicious as-is, or easily modifiable to your favorite flavor combinations by switching up the spices and/or citrus.
The best part about this recipe, though? It’s EASY! Be sure to use a high-speed blender (immersion won’t work as well for this one, unfortunately- a food processor will work in a pinch but it likely won’t be as smooth) and soak those cashews- this will help them break down easily into a velvety sauce- no cheese or cream needed!
1 cup cashews, soaked and drained (soak for 2+ hours in cool water or 10 minutes in hot water)
1/2–3/4 cup water
1–2 tbsp lemon juice
1/4 cup nutritional yeast
1/4 tsp sea salt
1/4 tsp garlic powder (optional)
1/4 tsp onion powder (optional)
Combine all ingredients in a high-speed blender. Use 1/2 cup water for a dipping sauce; 3/4 cup water for a pasta sauce/drizzling sauce.
Blend well until smooth and creamy.