Super easy cashew cream sauce made with only 2 ingredients! The perfect cream base for pasta, baked potatoes, fries, and cheese sauces/dips. This recipe is vegan, dairy-free, and plant-based.
Place cashews in a container and fill with enough water to cover. Cover with a lid and soak overnight. Or, boil for 15 minutes.
Drain water from cashews and rinse. Add cashews and broth to a blender. Blend on high speed until smooth - for a few minutes.
Notes
This cashew cream sauce works as a great cream base. Feel free to add any herbs, spices, and more salt to create the flavor you want. This includes pesto, garlic butter sauce, or chipotle peppers.
Be sure to use raw cashews. Roasted or salted cashews can impact the flavor and texture of your sauce.
For a softer and thinner texture, simply add more broth or water to the blend. Or, if you want a thicker sauce, use less broth or water.