• Kathryn Fourie

Cashew Cream Sauce

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One of the staples of plant-based eating is the incredibly versatile raw cashew nut. Rich in protein and healthy fats (as well as a range of vitamins and minerals) it is found in a plethora of plant-based foods from cheesecake to smoothies. When softened and blended, it makes a sensational creamy base for many types of food - and in particular it makes a wonderful replacement for a béchamel or 'white sauce'.

This is a simple recipe for making a cheesy, garlic flavoured cashew sauce that is often part of a pasta dish, or used with cauliflower or broccoli as a cheese sauce. Best of all, it's quick-sticks to prepare.


  • 3/4 cup of raw cashews (either soaked for 4 hours, or boiled for 10 mins)

  • 2 TBSP Nutritional Yeast (provides cheesy taste)

  • 1 TBSP Garlic Powder or 1 Large Clove Garlic

  • 1/2 tsp salt (add more if required)

  • 1 cup water


  1. Add all the above ingredients to a Nutribullet or blender and blitz to a smooth runny soup consistency.

  2. Pour into a pot and heat up on the stove on a medium heat.

  3. The sauce will thicken up the longer you cook it.

  4. Season to your liking - and it's ready to go.

Tofu mince, cashews, granadilla
Cashew sauce bubbling away in bottom left, cashews soaking top right!

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