Cashew Cream Sauces

Cashew Cream Sauces

Serves: 4


Basic Cashew Cream:

  • 1/2 cup raw cashews
  • 1/2 cup water

Pesto + Cashew Cream Sauce:

  • 1/2 cup traditional pesto (or high-quality store bought pesto, such as Costco’s)
  • 1/2 cup raw cashews
  • 1/2 cup water

Sun-Dried Tomato Cashew Cream:

  • 1/2 cup raw cashews
  • 1/2 cup + 1 tbs water
  • 2-3 garlic cloves
  • 1/3 cup oil-packed sun-dried tomatoes, drained
  • 2 tbs fresh lemon juice
  • 1/2 tsp salt

Garlic Cream Sauce:

  • 2 tbs olive oil
  • 1 onion, large, chopped
  • 4 garlic cloves, minced
  • 1/2 cup raw cashews
  • 2 cups of water
  • 1 tbs lemon juice
  • 1 tsp sea salt (+more to taste)


All Cashew Cream Sauces, Except Garlic Cream Sauce:

  1. Place all ingredients into a high-powered blender and blend until smooth.
  2. If the sauce is too thick, add a splash of additional water.

Garlic Cream Sauce:

  1. Heat 1 tbs olive oil in a medium skillet over medium-heat.
  2. Add onion and cook until soft (approx. 5 min).
  3. Add garlic and cook for 1 minute more.
  4. Add to a high-powered blender (such as a Vitamix), along with cashews, water, lemon juice, and salt.
  5. Process on high until smooth.

If You Loved This Recipe, You Might Also Enjoy ...

Did You Make This Recipe?

Please let me know how it turned out for you! Leave a comment below...

You must be logged in to post a comment.