Cashew cream sauce with 4 simple ingredients to use in all your vegan recipes. It's the perfect dairy free alternative for heavy cream!
This recipe is super easy to make and perfect to have on hand. Add walnuts for a unique twist or stick with cashews, super customizable for any recipe!
This post was originally published on 12/19/13.
I love using this cashew cream in recipes like vegan lasagna, vegan moussaka and vegan pastitsio! It can be subbed in anything where cream is needed.
Ingredients
This creamy and savory dairy-free sauce comes together with very few plant based ingredients:
- Cashews - raw, unsalted cashews create a delicious rich and creamy tasty and consistency. However there are other nuts that give you great tasting creamy sauces too, which is good for those allergic to cashews.
- In all my testing, my second favorite nuts to throw in are walnuts. Walnut cream is tasty on it's own or even when mixed with cashews, which is the option I give in this recipe.
- Almonds are another popular base for dairy free cream sauces, especially in ricotta. In sauces however, the flavor is pretty pronounced so they aren't my first go to there unless that is the flavor I am looking for.
- Water - start with 1 cup, you can always add more to thin it out if you prefer.
- Lemon juice - freshly squeezed lemon juice is ideal for the best taste, but bottles can be used in a pinch.
- Salt - this helps to enhance and bring together all of the flavors.
- Pepper - this is optional. You may or may not want to add it depending on what you plan on using the sauce for.
How to Make Cashew Cream Sauce
- Dump all the ingredients in a high powered blender like a Vitamix or Blendtec, and blend on high.
- Store in a glass jar or airtight container.
- Use in all your recipes.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
How to get a smooth cashew cream sauce without a high speed blender:
If you are not using a high speed blender, there are a couple of options for making the texture of your sauce as smooth as possible:
- Soaking cashews overnight in water will soften them, simply drain before blending.
- Boil your nuts for 30 minutes and drain.
- Or, grind your dry cashews into a fine powder using a coffee grinder.
- This is my favorite option and the one I think works best.
This technique works for all of my creamy sauces. It will work for a variety of nuts as well. Some nuts are harder than others however, so you may need some trial and error.
Variations
The great thing about cashew cream is that it is easily customizable. Blend in any of the following ingredients to add more flavor to your sauce.
- Garlic - raw or roasted (this makes it more similar to an alfredo sauce)
- Nutritional yeast
- Fresh herbs - thyme, oregano, basil, sage, rosemary, etc.
- Spices - garlic or onion powder, paprika, chili powder, nutmeg, etc.
Serving Suggestions
Use cashew cream sauce in any recipe that calls for a dairy version of cream or even cheese sauce. Here are a few of ideas for how to use it:
- Vegan Moussaka
- Greek Pastitsio
- Lasagna
- Green and White Lasagna
- Stir into soups
- As a creamy pasta sauce
- Serve as a dip with veggies
Storage Tips
This cashew cream sauce recipe can made ahead of time:
- Seal the finished sauce in an airtight container.
- Keep in the refrigerator for up to 5 days.
- You can also freeze cashew cream for up to 3 months.
- The texture may change a little, simply re-blend to smooth it out.
Common Questions
The flavor is rich and savory while also somewhat neutral. It is similar to a full fat dairy cream, with a little more sweetness.
You really can use this as a replacement for almost anything that calls for a dairy version of cream. Exactly how to use it depends on the original recipe but it's super versatile! I like to play around with using the walnut cream mixed in too.
If you are not using a high speed blender the texture of your sauce may be a little grainy. See the tips in the post above for how to avoid this.
More Vegan Sauce Recipes
Love this vegan cashew cream sauce and need more flavor in your life? Check out these other tasty plant based recipes:
4 Ingredient Cashew Cream Sauce
Ingredients
- 2 cups raw cashews (see note)
- 1 cup water , plus more for desired consistency
- 2-3 teaspoons fresh lemon juice , start with 2 and add more for desired taste
- ¼ teaspoon sea salt
- ground black pepper , to taste (optional, see note)
Optional alternative:
- 1 cup walnuts , sub this for 1 cup of the cashews (see note)
Instructions
- Put all ingredients (except the pepper) into a high speed blender and blend on high until smooth and creamy.
- Add more water or salt to get the flavor and consistency you want.
- Add pepper if using and pulse to incorporate.
Notes
- This makes a little under 2 cups of cashew cream. Serving size is ¼ cup.
- If you are not using a high speed blender, there are a couple of options for making your sauce smooth: You can use a coffee grinder to grind the nuts into a fine powder (do not soak for this option), or soak them overnight (or for at least 2 to 3 hours). If you forget, you can also boil them for 30 minutes.
- Add the pepper depending on the recipe you are using this for.
- Be aware that your cream may have a slight purple tint if using walnuts. This is due to the walnut skin that could be on your walnuts. It's totally normal and can come out when walnuts get wet and heated which happens while blending the cream.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Al
I am still confused. Do you soak the cashews BEFORE you grind them in the coffee grinder? Or do you just grind them straight out of the bag and then use them in the recipe? Sorry!
Sophia DeSantis
Hi! No, you grind them OR soak them. I updated so it's more clear! You only do this if you do not have a high speed blender because regular blenders don't get the cashews as smooth.
Rachel
How long will this keep in the fridge?
Sophia DeSantis
Hi Rachel! Probably about 5-7 days.
Sam
Do you do all 3 steps, soak, boil and then wait till dry and blend? Or do you do just a soak and blend or boil and blend?
Sophia DeSantis
Hi Sam! Nope, you just pick one to use. Mostly this is if you don't have a high speed or very good blender. I don't do any of them. But if you want to try one, then pick either to soak them overnight, boil them or grind them dry with a coffee or spice grinder. I personally find the grinding yields the smoothest end result!
Salaam Willis
It came out perfect. I used all Walnuts that I soaked overnight.
veggiesdontbite
I'm so happy to hear! Thanks for the great review!
Lue
Finally experimented with this one. I added it in place of heavy (dairy) cream in one of my fav recipes from my pre-vegan days. This cream sauce made it every bit as creamy as dairy cream did. My only caution was that it turned the creamy soup a little gray/tannish color instead of staying white. However, the flavor/texture was perfect. I'll be making this one often!
veggiesdontbite
I'm so happy to hear!! Did you add any walnuts? Those give off a purplish color. But it's definitely a great sub for heavy cream!
Lue
No, no walnuts were added. Taste and texture totally on point with dairy cream. I’ll be making that same chowder again next week with cashew cream. Delish!
veggiesdontbite
Thank you so much Lue! I am thrilled you like it!!
Emily Kemp
Thanks so much for sharing this, I can use it for so many different recipes!
Terry
Have you ever used unsalted sunflower seeds and mixed with cashews or walnuts?
veggiesdontbite
Hi Terry!! I have not tried that. It sounds like a good experiment! Let me know if you try it and if it works out.
Sherry
If you make a batch of this, do you know how long you can keep it in the frig?
veggiesdontbite
Hi Sherry, I make huge batches and freeze a bunch in 2 cup glass containers. I keep what I need for the week in the fridge. I'd say don't keep it longer than a week. But it freezes well so don't be afraid to freeze some. When you defrost, it may need some more water or veggie broth to bring back consistency.
Sherry
Perfect! I'm making a batch tomorrow to have on hand. Thanks!
veggiesdontbite
Awesome!!
Anjali Lalani
I'm going to try making this to veganize a few of my recipes! I use the bechamel sauce all the time...how do you use this cashew cream to replace the butter/flour/milk combo to make a bechamel sauce? Do you use it directly or do you thin/thicken it with some other non-dairy milk? Thanks!
veggiesdontbite
Hi Anjali! It really depends on the recipe. I don't use nondairy milk because I don't like the taste it gives so I usually thin/thicken with water or even veggie broth. I am going to try adding some pasta water in a few weeks when I trial a Vegan Carbonara type recipe I'm working on. But the non dairy milk would work too if you like the taste! I do use it directly, like in my Creamy Tomato Soup or Lasagna recipes. The more you blend, the creamier and smoother it gets. If you want a more ricotta feel blend less so its chunkier. I think the addition of walnuts cuts some of the sweetness that plain cashews gives so it's easier to sub for bechamel. Just try it as you make it and add spices to get the taste you want. I alter what I add depending on what I'm using it for. For example I added a little white wine when using it in my Broccoli Artichoke Casserole. Let me know if you have questions for particular recipes you want to use it for!
Dina
It sounds very good, I love sauces with the walnut flavor. Can't wait to try it.
Dina
veggiesdontbite
It was in my green and white lasagna you tried the other day that you loved!