Easy Creamy Cashew Sauce

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This delicious sauce came from some raw cashew flour that needed to be used up. It worked out really well! In fact, I like this method better than soaking whole cashews for puree. Ground cashew soaked up the water beautifully and then easily blended into a silky smooth texture. Even using a cheap blender, there are no lumps!

The consistency of the sauce is reminiscent of that processed cheese stuff that we grew up on but try to limit or avoid now. However, this is a vegan cashew sauce. It tastes a little cheesy and a little nutty, but it does not taste like processed cheese. It tastes like real food! Creamy, savory, smooth, luscious, slightly tangy, and very satisfying.

cashew creamy cheesy

Here’s how…

Start with ground raw cashews. Or whole raw cashews, and chop them up… a lot.

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Soak them in water overnight.

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Soaked.

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Add seasoning.

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Stir in almond milk for creaminess. Then blend until smooth.

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And voila! Sauce.

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Over pasta…

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Oh, yeah…

Easy Creamy Cashew Sauce

Pureed cashew makes a delicious and creamy sauce. In this recipe are some flavors that I like. Feel free to change up the flavors to any that you like!

Ingredients:

  • 1 cup raw cashews, processed into a coarse flour*
  • 1 cup water
  • 1-2 cloves garlic, finely minced or roasted
  • 1/2 – 1 t onion powder
  • 1/4 t cumin
  • 1/4 t paprika
  • 1/4 t turmeric (if you have an aversion to turmeric, you can leave it out)
  • 2 t lemon juice
  • 1-2 T nutritional yeast – more if you like
  • 1/8 cup almond milk
  • salt and pepper, to taste
  • optional flavorings: a little miso, mustard, or cayenne will change up the flavors

Method

Add water to cashew flour. Cover and put in the fridge to soak overnight.

Add all other ingredients to the soaked cashew flour. Place into a food processor or blender and puree until the texture is smooth. Salt and pepper to taste. Adjust seasonings, as desired.

If you like the viscosity, you are done! If sauce it too think, stir in a little more almond milk. If it is too thin, heat sauce in a small cooking pot on a low-medium heat to reduce it to the thickness you like.

Add to pasta, vegetables, anything you like!

*You can grind raw cashews into a coarse flour using a food processor, pulsing until you get the texture you like. Because you will be blending this again later, you can dispense with the processor and just mince cashews with a knife before soaking.

Enjoy!

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