Cashew Cream Sauce

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



  • 2 cups (300 g) roasted cashews
  • 2½ cup (600 ml) warm water, plus extra for soaking
  • 2 teaspoons onion powder
  • ½ teaspoon garlic powder
  • salt and 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 2 1/2 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.