5-Minute Vegan Cashew Sauce for Pasta, Bowls, and Burgers
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Looking for a creamy dairy-free sauce?
This 5-minute sauce is what you need.
A sauce made out of cashews? I know, you’re not ready for this.
Lately, I’ve been trying to avoid dairy as much as possible. When looking for milk/cream alternatives, I’ve been seeing a lot of vegan people use cashews in their sauces.
Well, the rest is history.
Let me tell you one thing, cashew nuts are SO underrated. This sauce has become a staple in my meals; on top of roasted veggies, as pasta sauce, on toasted bread… and I’m just thinking that we could actually make it sweet too!
Whether you eat plant-based or not, you need to try this vegan cashew sauce, you won’t be disappointed. Creamy, healthy, and ready in a few minutes only – you’ll thank me later.
🌱 Source of healthy fats
🌱 Rich in vitamin K
🌱 Packed with antioxidants
- 100g cashew nuts
- 200ml water
- 1 garlic clove
- 1 tbsp nutritional yeast (optional)
- Salt and pepper
The day before, soak the cashews in water. If you are limited in time, soak them in boiling water instead, for 10 minutes.
Rinse cashews and add them to a blender along with the garlic, a pinch of salt, and pepper. Add 200ml water (warm or cool).
Blend and add more water if you want to adjust consistency. Add seasoning to taste.
Notes and variations
Refrigerated, the sauce will last up to 5 days
Customize your sauce by adding curry paste, herbs, chili, nutritional yeast