• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Simple Vegan Recipes
  • Recipes
  • Books
    • 40 Days of Green Smoothies
    • Bowls!
  • Recipe Videos
    • My YouTube Channel
    • Video Blogging FAQ
  • Simple Vegan Starter Guide
  • Podcast
  • Shop
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Get the vegan starter guide!
  • Latest Recipes
  • Air fryer recipes
  • Instant Pot recipes
  • My YouTube channel
  • Podcast
  • Recipe video production
  • SHOP
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Vegan recipes » Sauces and salad dressings » Blender sauces and salad dressings

    Easy garlic cashew cream sauce

    Last Modified: May 20, 2022 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Video Print
    image collage of cashew cream ingredients and a bowl of the finished cashew cream
    overhead photo of garlic cashew cream in a blue bowl surrounded by baby carrots

    Flavorful cashew cream sauce is a lovely dip or topping for tacos or chili. This recipe for cashew cream makes a perfect base for creamy dips and sauces, like Spinach Artichoke Dip!

    mango tacos on a taco stand with non-dairy sour cream, avocado, and fresh cilantro on top

    Cashew cream sauce is super versatile, and it's also incredibly easy to make. You only need a handful of ingredients and a blender to do it.

    Let's do this.

    Jump To:
    • What kind of cashews do you need?
    • Do I have to soak the cashews?
    • Blending tips
    • Storage directions
    • What do you use cashew cream for?
    • Cashew cream sauce recipe

    What kind of cashews do you need?

    Most cashew cream sauce recipes call for raw cashews, but I have a secret to tell you.

    You really don't have to splash out for raw cashews, if you don't want to.

    photo of cashews soaking a bowl with lemons, lemon juice, and water on bowls on the table

    Yes, raw cashews will blend up more easily, but you can absolutely use roasted cashews. Trust me. If you use roasted cashews, just add 5 minutes to the soaking time to soften them a bit more. You also may need to do a bit more blending. But it will totally work!

    Do I have to soak the cashews?

    You definitely do.

    Soaking your cashews softens them, so that they blend more easily. I don't recommend skipping the soaking step in this or any other cashew cream recipe.

    Many recipes will tell you that you need to soak your cashews overnight, and this isn't true, either. I don't recommend making this recipe for cashew (or any other) without soaking, but you don't need to soak for 8+ hours to get a smooth, creamy sauce.

    The trick to cutting the soaking time down from hours to minutes, though, is to use hot water.

    To soak your cashews, cover them in enough hot water so that they are totally submerged. Then, figure out your soaking time.

    • If you're using a high speed blender, you only need to soak for 10 minutes.
    • For a regular blender, soak for 15 minutes.
    • If you are using roasted cashews, add 5 minutes to your soaking time.

    When the soaking time is up, drain your cashews and discard the soaking water. The soaking water gets kind of slimy and funky, so I do not recommend using it for anything other than watering a plant.

    Blending tips

    Once you finish soaking and draining, it's time to blend! This step will vary depending on your blender. Here are the deets.

    In a high speed blender, you should be able to get a nice, smooth cashew cream in just 1-2 minutes of blending. Make sure that you stop every 30-60 seconds to scrape down the sides of your blender, so all of the cashews hit that blade!

    overhead photo of garlic cashew cream in a blue bowl surrounded by baby carrots

    In a regular blender, this process will take longer, but it will work. Just don't quit! Keep blending in 1-minute increments, until you have a velvety-smooth cashew cream sauce. When you take those blending breaks, make sure to scrape down the sides of your blender, so you'll end up with an even texture.

    Storage directions

    Your finished garlic cashew cream will keep for around three days in the refrigerator in an airtight container.

    You can also freeze it for up to 6 months. Just thaw it overnight in the refrigerator, then give it a whisk before adding to your recipe of choice.

    overhead photo of crackers and carrot sticks next to vegan spinach artichoke dip in the baking pan. A hand is dipping a cracker into the pan.

    What do you use cashew cream for?

    Here are some stellar ways to use cashew cream sauce!

    • to make the sauce base for spinach-artichoke pasta
    • straight up as a sauce for pasta -- It's almost like a garlicky alfredo!
    • for making spinach artichoke dip rich and creamy
    • as a topping for your favorite vegan chili
    • drizzled over tacos
    • as the sauce for a Burrito Bowl

    It works well as a replacement for heavy cream in savory recipes, like soups and sauces.

    You can also use it anywhere you'd use vegan mayo or vegan sour cream. It's seriously versatile and a staple in my own kitchen.

    overhead photo of garlic cashew cream in a blue bowl surrounded by baby carrots

    Cashew cream sauce recipe

    Flavorful cashew cream sauce is a lovely dip or topping for tacos or chili. This recipe for cashew cream makes a perfect base for creamy dips and sauces!
    Prevent your screen from going dark
    Print Pin Rate
    Course: Appetizer
    Cuisine: Vegan
    Keyword: cashew cream, cashew cream sauce, recipe for cashew cream
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 8 servings
    Calories: 90kcal
    Author: Becky Striepe

    Ingredients

    • 1 cup cashews - soaked in hot water for 10-15 minutes, then drained (see note)
    • ½ cup water - NOT the soaking water
    • 3 cloves garlic
    • 2 tablespoons lemon juice
    • salt and pepper - to taste

    Instructions

    • Combine all of the cashew cream ingredients in your blender, and puree until smooth (see note).
    • Season to taste with salt and pepper.

    Equipment

    • Blender

    Video

    Notes

    About the Cashews: I've discovered that you don't really need raw cashews to get a smooth cashew cream, so if you can't find raw, roasted is fine. Soak raw cashews for 10 minutes or soak roasted ones for 15 minutes. If you are not using a high speed blender, add 5 more minutes to the soaking time.
    About the Blending Process: If you have to blend for more than 1 minute to get a totally smooth mix, be sure to give your blender's motor a minute or two to rest before blending more. Don't stop blending until you have a completely smooth cashew cream, and don't give up! Just keep on blending, scraping down the sides of the blender as needed, until you achieve the creamy texture you're going for.

    Nutrition

    Calories: 90kcal
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!
    « Can we talk about the vegan police?
    Easy vegan muffin recipes »

    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Have a question? Tried this recipe? Share your thoughts! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Me

    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

    Footer

    ^ back to top

    As Seen On: Buzzfeed, How Stuff Works, Parade Magazine, Follow Your Kind Podcast, Peta, Curiously Veg Radio, Shape Magazine

    About

    • About Becky Striepe
    • Privacy Policy
    • About the Ads
    • Video Blogging FAQ

    Newsletter

    • Sign Up! for emails and updates

    Trending now

    • Two-ingredient Instant Pot yogurt from soy milk
    • Vegan spinach artichoke dip with garlic cashew cream
    • Crispy, flavorful air fryer tofu

    Copyright Notice

    All content Copyright © Glue & Glitter/Cattington Inc. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. You may post a short excerpt and/or one photo, as long as you provide clear credit and a link back to the original recipe or tutorial post at glueandglitter.com. Please do not repost recipes in full without my express permission.

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Glue & Glitter