If you’ve ever wanted a creamy sauce but didn’t have dairy products on hand, then this is the next best thing. Made with raw cashews and water, this sauce has a nutty creaminess that is also extremely versatile. Thin it down further with water to create a savory base for macaroni and cheese, or mix in a little honey, cinnamon and vanilla extract to make a sweet dip for sliced apples.
This quick method calls for boiling the cashews for a few minutes to soften them, but you can also put them in a bowl, cover them with water, and let them soak in the refrigerator overnight.
Make Ahead: The cashew cream can be refrigerated in an airtight container for up to 1 week.
Servings: 10 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 10 servings; makes 2 1/2 cups
Ingredients
- 2 cups raw, unsalted cashews
- 1 cup cold water, or more as needed
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon salt
Related Recipes
- Basic Coconut Curry Sauce
- Blender Broccoli Cheese Soup
- Quick Stir-Fry Sauce
- Sheet Pan Chicken Fajitas
Directions
Place the cashews in a medium saucepan and cover with water. Bring to a boil over high heat, then reduce the heat to medium; cook for 15 minutes, or until the nuts begin to plump slightly and soften.
Drain the cashews, then transfer them to a blender along with the 1 cup of cold water, lemon juice and salt. Puree until smooth, stopping to scrape the sides of the blender, as needed.
If the mixture seems too thick while blending, add more water, one tablespoon at a time. Use right away, or transfer to an airtight container and refrigerate for up to 1 week.
Recipe Source
Adapted from “Yum Universe: Infinite Possibilities for a Gluten-Free, Plant-Powerful, Whole-Food Lifestyle,” by Heather Crosby (BenBella Books, 2014).
Tested by Kristen Hartke.
Email questions to the Food Section at food@washpost.com.
