Cashew Cream Sauce [Immersion Blender]

This sauce can be substituted for almost any sauce recipes that use cream, to make them vegan friendly. A simple, short ingredient list makes this sauce quick and delicious.



  • 2 cups (300 g) roasted cashews
  • 2 ½ cups (600 ml) warm water, plus extra for soaking
  • 2 teaspoons onion powder
  • ½ teaspoon garlic powder
  • salt and freshly ground pepper, to taste


  1. Place cashews in a medium glass bowl and cover with warm water. Soak for at least 2 hours.
  2. Rinse and drain cashews. Pour the 2½ cups of warm water along with seasonings over the cashews.
  3. Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible.
  4. Start the blender on its lowest speed, then quickly increase to its highest speed. Move the immersion blender around, including up and down, to blend the ingredients for approximately 1 to 2 minutes or until desired consistency is achieved. Store in an airtight container in the refrigerator.

Chef's Notes

  • This is a perfect recipe to use in a cauliflower gratin dish, or any other gratin that requires baking - substitute equal parts cashew cream sauce for cream.Vegan. Dairy Free. Soy Free. No Saturated Fat.  Loaded with healthy fat, protein, and fiber. While this sauce is a healthy replacement to a traditional cream sauce, you'd never know it. Creamy and delicious, this just might be your new go-to cream sauce base.