Silky Cashew Sauce
A good cashew sauce can change your kitchen routine in quiet but meaningful ways. Just one batch becomes the base for several meals: it makes pasta richer, grain bowls more structured, and vegetables feel like they finally have support.
Equipment
- Bowl for soaking cashews
- Blender high-speed preferred, but standard works
- Small saucepan optional, for warming
- Silicone spatula for scraping sauce
- Digital scale optional, for precision
Ingredients
- 1 cup raw cashews, soaked
- 1 cup water or unsweetened plant milk plus more for thinning if needed
- 2 tbsp lemon juice freshly squeezed
- 1 small garlic clove
- 1 tbsp nutritional yeast
- ½ tsp onion powder
- ½ tsp fine sea salt
- 1 tsp olive oil optional, adds richness
Instructions
- Soak the CashewsOption A (Best): Soak raw cashews in cold water, cover, and refrigerate for 8–12 hours.Option B (Quick): Pour boiling water over cashews and soak for 20–30 minutes.Option C (Fastest): Simmer cashews in a small pot of water for 10 minutes.Drain and rinse before using.
- Blend the SaucePlace soaked cashews in a blender.Add water (or plant milk), lemon juice, garlic, nutritional yeast, onion powder, salt, and olive oil (if using).Blend on high speed for 45–60 seconds. Scrape down the sides.
- Refine TextureBlend again until silky smooth. Add more liquid 1 tablespoon at a time if too thick.For a warm sauce, transfer to a saucepan and heat gently over low, stirring constantly.
- Taste & AdjustAdd more salt, lemon, or garlic to taste. Thin or thicken as needed with liquid or cashews.
Video
Notes
Cooking Tips
- For maximum smoothness, always soak cashews well and use a strong blender.
- Start with less liquid and thin gradually - small changes have a big impact.
- Don’t overblend without pauses; excess heat can dull the flavor.
- Stir in warm water if the sauce thickens after refrigerating.