Learn how to make a versatile vegan cashew cream sauce that’s smooth, creamy, and easy to customize! Use it as a dairy-free sauce, coffee creamer, or drizzle for both sweet and savory dishes. Quick option (no soaking) included!
Okay, I confess, I think I may be a little late to the everything vegan cashew cream bandwagon. Better late than never, right? At least I was ahead of the game for my Vegan Salsa Con Queso.
But in all seriousness, cashew cream sauce is one of those kitchen staples that can do it all—whether you need a rich, savory sauce, a creamy coffee addition, or a dairy-free topping. The best part? It’s super easy to customize!
Prep Tips – Why Soak Cashews?
Soaking raw cashews isn’t just about softening them—it also enhances texture, digestibility, and overall flavor in dairy-free sauces and creams. Here’s why it matters:
Easier to digest: Soaking nuts and seeds helps reduce phytic acid, which can interfere with nutrient absorption and digestion. (Source).
Nutrition Tip – Cashews are packed with essential nutrients like plant-based iron, zinc, magnesium, and selenium. Soaking them for at least two hours (or longer) helps improve nutrient absorption, making them even more nutritious for us!
Blends smoother: Softened cashews break down more easily, creating a creamy, lump-free consistency (a high-speed blender is still recommended).
Silkier texture: Soaked cashews result in a richer, smoother base for sauces, dressings, and dairy-free creams.
How to Make Vegan Cashew Cream Sauce
Bust out the blender! Making cashew cream is as easy as 1-2-3!
Soak cashews in purified water for 4-12 hours (or check the recipe card for a quick soak method if you’re short on time).
Once soaked, drain and blend them with 1 ¼ cups of purified water and a splash of lemon juice until smooth.
Adjust the consistency by adding more water or non-dairy milk if needed. Add whatever extra’s you’d like to create the perfect sauce, creamer, dip, etc!
Store the sauce sealed in the fridge for 5 to 7 days.
Variations
- For a tangy kick: A splash of lemon juice or apple cider vinegar brightens the flavor.
- For a savory sauce: Swap water for vegetable broth to enhance the flavor.
- For a cheesy taste: Add nutritional yeast, garlic powder, and a pinch of salt.
- For a sweet version: Blend in maple syrup and vanilla extract.
Storage Tips
If you want to store it longer, cashew cream freezes well. You can freeze it in small portions using ice cube trays, silicone molds, or freezer-safe containers. When you’re ready to use it, simply thaw in the fridge or heat gently on the stovetop.
If your cashew cream sauce separates after sitting, just give it a good stir to bring it back together.
ways to Use Cashew Cream Sauce
For a cheesy, savory twist, try adding nutritional yeast—it’s perfect for vegan mac and cheese or as a fettuccine-style sauce. Need a flavorful drizzle? This paprika cashew cream pairs beautifully with roasted cauliflower steaks.
If you’re in the mood for something sweet, thin out the cashew cream with a bit more milk or water, add maple syrup and vanilla, and voilà—you’ve got a homemade dairy-free coffee creamer! Just blend it into your coffee or use a frother for a perfectly smooth latte. You can even mix in cinnamon for a cozy addition to overnight oats.
Vegan Cashew Cream Sauce Recipe
- Total Time: 15 minutes
- Yield: 1 ¾ cup to 2 cups 1x
- Diet: Vegan
Description
This versatile vegan cashew cream can be used as a silky-smooth sauce, a dairy-free creamer, or a delicious drizzle—perfect for sweet and savory dishes alike!
Ingredients
- 1 ½ cups raw cashews
- 1 cup to 1 ¼ cup purified water (See notes for tips)
- 1 teaspoon lemon juice
- Dash of sea salt (optional)
- Optional Add-ins:
- Savory: black pepper, chili powder, garlic, nutritional yeast, paprika, herbs.
- Sweet: maple syrup, vanilla extract, cinnamon
- Extra creamy: 2-4 tablespoon non-dairy milk
Instructions
- Soak cashews in purified water for 4 -12 hours. (Quick 10 minute version in notes.)
- Drain cashews, add them to the blender with 1 ¼ cups fresh purified water and lemon juice. Blend until smooth.
- Add more water or non-dairy milk if needed for desired thickness.
- Store in an airtight container for up to 5 days.
Notes
- Tips – Soaking raw cashews softens them, making them easier to blend into a smooth, creamy consistency. A high speed blender is still recommended.
- Quick 10 minute soaking option: Boil cashews and 3 cups of water for 10 minutes, then drain and rinse before blending.
- Freezer Storage: Pour into a jar or silicone molds, freeze, then thaw overnight in the fridge before using.
- Substitutes– You can use roasted, unsalted cashews, but they’ll have a nuttier flavor instead of a creamy, neutral base.
- Consistency Tip – The amount of water you use when blending will change the final texture. Adjust water for desired consistency—less water (¾ cup) for a thick yogurt like sauce or more (1 cup to 1 ¼ cup) for dressings and light sauces.
- Prep Time: 5 minutes
- soak Time 4+ hours:
- Cook Time: 10 minutes
- Category: sauce
- Cuisine: American
Nutrition
- Serving Size: ¼ cup
- Calories: 150
- Sugar: 1.7 g
- Fat: 12 g
- Saturated Fat: 2 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 5 g
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So glad you found us!
Just made this Cashew cream for a vegan corn chowder soup, it was fast, super easy in
my VitaMix, I did no soak nor cook. It tastes great also!! Will make this again. thank you for all the extra ideas on savory or sweet uses.
I’m so glad!! Thanks for sharing your tips Sue.
Looks good, maybe I will give it a try to make it sometime
Let me know if you do! Thanks!
This recipe is amazing!! Love it and plan on using it in my mexican casserole tonight!! Thank you!
Oh yay! Keep me posted Tressa!
What’s the theory behind purified water versus distilled or even tap water? We drink our water directly from the tap and was thinking I would just use normal water.
It’s really just about nutrients, and sometimes texture. Like if you have hard water (from the tap), it might alter the texture. Does that make sense?
Can i subsitute the cashews by Peanuts?
Hmm I’m not sure. It might be a different consistency but worth a shot!
Should I still add lemon juice if I’m going to use for coffee creamer? That sounds like it might make it taste off to me…
Nah, just thin it out a bit with water or other non dairy milk.
Let me know how it turned out for you! 😉
Nice recipe. It looks so yummy and tasty. I like it.
I am so grateful to find your particular post. I have bookmarked this website and I will keep visiting you for further such interesting posts.
I made this a few weeks ago to have with cauliflower and it was delicious! I’ve come back to the page again but I can’t find the link to the 10 min version …! Can you post the link please? Thanks!
Oh so sorry! My site crashed and I lost the update. Should be updated now!
Got it! Thank you! Just going to use the cashew sauce for a slow cooked lasagne so fingers crossed ?
oh yum! Keep me posted.
So it was moderately successful! It was tasty and the whole family enjoyed it, but I will tweak it next time. I used your cashew cream sauce with almond milk, but need to make it runnier next time as the slow cooker dried it out a bit. I did a lamb mince/chickpea filling for the lasagne, with some grated veggies – i didn’t have tinned tomatoes, so used 4 whole tomatoes – next time i will use passata to make a more traditional lasagne sauce (it tasted a little more like moussaka this time), and probably replace the chickpeas with a 4 -bean mix. And I used a quinoa/rice/pea pasta lasagne pasta . So overall a good first effort and looking forward to trying it again!!
Hi thank you for all of your recipes!
I’ve made this several times but it’ always tastes too sweet to use for savory foods. I’m On a low sodium diet; any suggestions? More lemon juice maybe?
Your insight is appreciated.
Have you tried it with apple cider vinegar or distilled vinegar? Instead of lemon? I add a ton of garlic and seasoning to make it savory. Hope that helps! Keep me posted Christa
Hi there. Do I blend the nutritional yeast in. Or just mix it in.
either! I usually mix it in in case I want to save some cream sauce for a sweet version too.
I hank u. Just finished making it. Delicious with brown rice pasta and butternut squash. Yum
MMMM…. It’s so creamy; I kind of want to drink it. And it’s so cool how soaking grains and nuts and such breaks down those phytates; I have found that it really works well when we soak our grains especially for bread.
isn’t it amazing? So much better on digestion. When we have time. 😉
Hmm, I’ll have to give this recipe a chance! I just might put in on top of EVERYTHING!
Is there a reason you cannot use the water you soaked the cashews in to also blend into the nuts?
You can, but I find the water to be more gritty in taste. I like using fresh purified water.
I love that this is a super versatile recipe – I see cashew based sauces everywhere. I love the alfredo version I have made before and want to make more things with cashews to substitute for dairy. This is a great jumping off point for new creations! Thanks!
anytime friend! Let me know if you try more recipes with it!
Do you have gluten free brand suggestions? I am having a difficult time finding any.
For he cashews?
Yes, ma’am. All of the ones I have run across are produced in a facility that also works with gluten containing foods. I have played that game of roulette before and come out the loser so I would rather play it safe.
Understand! Have you checked out https://nuts.com/
Thank you!
you are quite welcome!
What a fantastic post! Love all the different options you suggest. That coffee creamer especially is speaking to me!
And how great is that 10-minutes shortcut for people like me that have a hard time planning in advance 😉
The quick option works amazing! I made it the other night & it turned out perfect!
Isn’t it addicting? I love it!
You know, I’ve never made cashew cream sauce. I think this needs to change. Especially when I was the froth idea… brilliant!
you’ll love the froth. I got hooked. I also love making ranch with it. CAN’T STOP!
Have you tried cooking with this? Does it hold up to the heat?
Yes. I actually just made a cashew cream mustard sauce with it and mixed it into sautéed Brussel sprouts. I’ll post that recipe next month. So good!