No-Cook Cashew Cream

Finding a dairy-free or cheese alternative is tough enough – but this homemade cashew cream sauce proves it’s possible to make the dippable, pourable stuff right from home. 

Similar to my vegan mac and cheese recipe, this uses raw cashews.

Cashews make for a great base for cream because of it’s natural creaminess after being soaked and blended into a sauce. 

It’s ridiculously easy to make and versatile, too. You can play around with different spices and flavors, adding what you like. Those ingredients may include nutritional yeast, cooked garlic, spices, broth/water, or even dates for a touch of natural sweetness. 

My cashew cream sauce is soaked overnight and blended until creamy and rich. We’re using vegetable broth to add a hint of umami and flavor.

It’s a great recipe to use for a creamy pesto gnocchi.

So, what can you expect from this cashew cream sauce recipe?

• Extra creamy texture using raw, soaked cashews and a high-speed blender.
• A mild flavor that works as a great starting point for additional ingredients and spices.
• It’s dairy-free, gluten-free, vegan, raw, and made in just minutes

Recipe FAQs

Why Is My Cashew Sauce Grainy?

Frustrated by a grainy or gritty cashew sauce? There are a few ways to ensure you create a perfectly creamy cashew sauce. It’s all based on equipment, technique, or both. 

Use A High-Powered Blender

It’s important to invest in a high-powered blender for sauces, purees, creams, or gravies. A blender that does not blend well or has dull blades, can negatively impact the texture of anything you blend – including sauces.

I’ve heard great things about Nutribullet and Vitamix. I own and use an Oster blender, which works perfectly for creams and smoothies alike. I used the high-speed dial.

In addition to using a high-powered blender, be sure to blend for a few minutes. A quick blend won’t work. The cashews need to be processed well and that’s where time helps. 

Soak Or Boil Cashews

The longer you soak cashews, the softer they become, making it easier to achieve a smooth texture. I recommend soaking for at least 2 hours or overnight. If you want to opt-out of the soak method, you can boil the cashews instead. Boil for at least 10 minutes. 

Go For Raw Cashew

Raw cashews are a must! Raw cashews are easier to blend, yield a creamier texture, and have a much milder flavor.

I also recommend using cashews that are also unsalted, so you have control over the amount of salt you wish to use in this recipe. 

How To Find Cashews For Cheap?

Cashews aren’t exactly budget-friendly, so I use them sparingly or when the right recipe comes along. However, there are some ways to shave off a few bucks. 

If you can, do a price comparison. Depending on where you live and your options, sometimes purchasing online can be cheaper than buying them in-store. For example, Amazon sells cashews in bulk that are sometimes reasonably priced. 

Outlet grocery stores have great deals on nuts and seeds – just be sure to check their dates and use them before they go bad. Walmart is an option, too.. 

What To Eat With Cashew Cream Sauce 

In any recipe that uses heavy cream, white sauce, or even béchamel sauce, this is a great alternative. Here are some recipe ideas on where to use this sauce: 

• Baked Potatoes 
• Pasta 
• Turn into a Cheese Sauce 
• Mac & Cheese 
• Vegan “Butter Chicken” 
• Turn into Sour Cream 

To make sour cream add lemon juice + apple cider vinegar, more salt.

To make alfreado sauce add onion (powder/cooked), garlic (powder/cooked), nutritional yeast.

How To Store 

Store the cashew cream sauce in an air-tight container in the refrigerator for up to 5 days. 

It can also be stored frozen. 

Did you try out this Cashew Cream Sauce recipe?

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