A simple and tasty vegan cashew cream sauce made with soaked raw cashews, lemon, salt and water. Perfect for every diet! Gluten-free, grain-free, dairy-free, vegan, vegetarian, Paleo, low-carb, ketogenic.
This vegan cashew cream sauce is so tasty, you won’t even miss the dairy! It’s hard to find a good dairy-free substitute, but this one certainly comes close. Plus, it’s Whole30 compliant and vegan! What could be better?
It pretty much is perfect for anyone on any diet, except for someone who is sensitive to cashews.
It’s pretty simple and straightforward to make this cashew cream sauce as well. It does require a bit of planning ahead, since you have to soak the cashews, but as long as you remember to do that step, the rest is easy peasy.
Let the nuts soak for at least 5 hours, preferably for the entire day. If you start it in the morning, they will be super soft by the time you are done with work.
Using raw cashews is best, but if you can’t find them, roasted cashews works well also. Raw cashews are best for Whole30, as you don’t have to worry about the oil they are roasted in.
However, I have found some brands that are roasted in sunflower oil, is it is possible to stay compliant, just be sure to check your labels!
Draining the soaking water is important because as you soak the nuts, they release phytates and antinutrients that can upset digestion. You can use the leftover water for watering your plants, but it is not recommended that it be consumed.
To prep the sauce, drain the water that you used for soaking. then add the cashews to a blender or food processor. Add in a bit of lemon and salt and about 1/2 cup of water.
Blend until smooth. If you need more water, keep adding it until you achieve the desired consistency. That’s all there is to it!
I hope you enjoyed this incredibly simple and tasty vegan cashew cream. Stay tuned for an incredibly tasty recipe where I use this sauce in a delicious casserole, coming up soon!
Easy Vegan Cashew Cream Sauce (Whole30 Compliant, Dairy-Free)
- 1-1/2 cups cashews raw is best, but roasted works too
- 3 cups filtered water for soaking
- 1 cup filtered water for making sauce
- 2 tbsp lemon juice
- 1 tsp Salt I love this Himalayan pink salt
- Add cashews to a bowl and pour in enough water to cover the cashews. Allow to soak for 5-6 hours.
- Drain water and add cashews to a blender or food processor. Add 1/2 cup water, lemon juice and salt and blend until smooth. Add more water until desired thickness is achieved.
- Use right away, or store in the fridge for up to 4 days.