Cashew cream sauce (vegan cream base)
Smooth and versatile cashew cream sauce for use in a variety of dishes.
A Modern sauce dish built on whole ingredients.
Servings: 4
Active time: 10 min
Total time: 40 min
Organic sourcing
Cashews are low-residue, so the benefit of buying organic is modest. Consider sourcing organic garlic and lemon for reduced pesticide exposure and environmental impact.
Ingredients
- 1 cup raw cashews
- 3/4 cup water
- 2 tbsp lemon juice
- 1 clove garlic
- 1/2 tsp sea salt
- to taste black pepper
Method
- Soak the cashews in hot water for 30 minutes to soften them.
- Drain the cashews and transfer to a blender.
- Add water, lemon juice, peeled garlic clove, and sea salt to the blender.
- Blend on high speed until the mixture is smooth and creamy, scraping down the sides as needed.
- Taste and adjust seasoning with black pepper and more salt if needed.
Notes
- Cashew cream can be refrigerated for up to one week.
- Use this sauce on pasta, as a dip, or thinned with water as a salad dressing.
Source
Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Modern recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
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