This creamy cashew pasta sauce is deliciously flavorful and comes together fairly quickly in less than 20 minutes. A combination of caramelized onion and a handful of ingredients gives this vegan sauce a memorable taste.
This cashew sauce is jam-packed with healthy nutrients. It's a multi-purpose sauce that can go with many recipes, like my sweet potato buddha bowl or as a dressing for this quinoa bowl.
Jump to:
What is Cashew Sauce Made of?
It is a plant-based, dairy-free vegan sauce made from soaked-up cashews. The sauce is versatile and can be use from sweet to savory. It has a rich, creamy, and smooth texture with a unique flavor. You can use it as a dip with your favorite snacks or as a sauce to top up your main course. .
Ingredients
- Whole cashews (raw or toasted)
- Vegetable broth
- Olive oil
- Sweet onion
- Shallots
- Smoked paprika
- Ground black pepper
- Dijon mustard
- Sriracha
- Nutritional yeast: I love this one from amazon. (affiliate links)
The full recipe with directions can be found through the printable recipe card at the bottom of this blog post. Scroll down a bit!
Variations
- Customize the sauce with spices like Dijon mustard, sriracha, smoked paprika, and black pepper for various flavors.
- You can tailor it to your taste by adding seasonings like Italian dried herbs or omitting sriracha for a milder taste.
- For a sweeter twist, replace the spices with maple syrup, sugar, or honey to create a delightful non-dairy sauce for desserts.
- To adjust the consistency, add almond or coconut milk to make it thinner.
- Add sun-dried tomatoes, spinach, roasted red peppers, or fresh herbs to create an extraordinary flavor.
Get creative with this cashew sauce! Customize it to your liking and enjoy its delicious flavor.
Step-by-Step Instructions
- Soak the whole cashew in water for 2-3 hours or until they are soft to the touch. You can equally soak overnight. The purpose of pre-soaking is to soften the nuts so it’s easier to blend.
- Drain the cashew and set it aside.
- Place a heavy bottom skillet on the stovetop. Add the olive oil, and set the stove on medium-low. Add the onion and shallots. Cook for 10-12minutes, stirring occasionally. Remove from heat and set aside to cool slightly (if your blender doesn’t allow hot food).
- Next, place the cashews in a blender and add the vegetable broth with the ingredients. Blend on high for about a minute or until smooth and creamy. If the sauce is too thick, add more liquid to loosen the consistency.
- Drizzle over your favorite dish.
Pro Tips
- Soaking cashews before blending is vital. Use hot water for a quick soak (about 30 minutes) or cold water for a longer soak (several hours or overnight). This softens them for a smoother sauce.
- Investing in a high-speed blender or food processor can make a significant difference. It ensures a silky-smooth texture by thoroughly breaking down the cashews.
- Customize the sauce's thickness by adding more or less liquid. If it's too thick, use pasta cooking water or vegetable broth to thin it out.
- Always taste your sauce and adjust seasonings accordingly. Remember, you can refine the flavor as you go.
- If reheating leftover sauce, do it gently over low heat, stirring constantly. Avoid high heat, as it can cause separation and a grainy texture.
Ways to Use the Cashew Pasta Sauce
It is a multi-purpose sauce that is a perfect substitute for heavy cream or any other dairy sauce. Here are a few ideas to use this sauce:
- Thanks to the nutritional yeast in it, it gets a cheesy flavor. So, you can use it to make vegan mac n cheese.
- It is also a perfect fettuccine alfredo sauce.
- Serve it alongside roasted vegetables, cauliflower steak, or a Buddha bowl.
- It also serves as an excellent base for a creamy vegetable salad.
RECIPE FAQS
I've found that soaking them for at least 6 hours or overnight gives the cashew sauce a much creamier texture. Of course, if you have a high-power blender, you can skip this step. But for the best results, I recommend soaking the raw cashews, draining and rinsing them, and then processing them for a delicious and smooth sauce.
Cashew sauce has a creamy, nutty flavor with a natural sweetness. Its taste can be customized with seasonings like garlic, nutritional yeast, and lemon juice for added complexity. It's a versatile and delicious addition to various dishes, offering a delightful balance of creaminess and nuttiness.
Store any unused sauce in an airtight container in the refrigerator. It should stay fresh for a few days. You can also freeze it for longer-term storage.
Grainy cashew sauce can result from incomplete blending, insufficient soaking, using a low-power blender, overheating, or the quality of cashews. To fix it, re-blend with more liquid until smooth.
If you have nut allergies or prefer a nut-free option, make creamy pasta sauce using ingredients like silken tofu or coconut milk instead of cashews.
Love Sauces? Here are More Sauce Related Recipes to Try:
There you have it—a versatile, healthy sauce to give any dish a facelift. I hope you give this easy cashew pasta sauce recipe a try.
Share a spoon with us on our social media if you make this recipe using the hashtag worldlytreat(#worldlytreat). We’d love to join the soirée. Also, don’t forget to pin it for later. Chat soon?
Please note that this post contains affiliate links, and any sales made through such links will reward me a small commission – at no extra cost to you. Thank you for the continuous support!
PEACE & LOVE
Maureen
📖 Recipe
Cashew Pasta Sauce
Ingredients
- 2 cups Whole cashews (raw or roasted)
- 1¼ cup Vegetable broth
- 1 tablespoon Olive oil
- 1 medium sweet onion, chopped (yellow onion is fine, too)
- 1 small shallot, chopped
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- 2 teaspoons Dijon mustard
- 1 tablespoon Sriracha
- ½ cup nutritional yeast
- Salt to taste
Instructions
- Soak the whole cashew in water for 2-3 hours or until they are soft to the touch. ***you can equally soak overnight. The purpose of pre-soaking is to soften the nuts, so it’s easier to blend.
- Drain the cashew and set it aside
- Place a heavy bottom skillet on the stovetop. Add the olive oil, and set the stove on medium-low. Add the onion and shallots. Cook for 10-12minutes, stirring occasionally. Remove from heat and set aside to cool slightly (if your blender doesn’t allow hot food).
- Next, place the cashews in a blender, add the vegetable broth with the rest of the ingredients. Blend on high for about a minute or until smooth and creamy. If the sauce is too thick, add more liquid to loosen the consistency.
- Drizzle over your favorite dish.
Notes
- Store the cashew sauce in an airtight container for up to a week or in a freezer-safe container for up to 6 months.
- Soak cashews before blending and use hot or cold water, depending on available time.
- Invest in a high-speed blender for a smoother texture.
- Customize the sauce's thickness by adding more or less liquid.
- Reheat leftover sauce over low heat to avoid a split and grainy texture.
[…] without a sauce that adds richness and texture to the dish. I love topping it up with this vegan cashew sauce because it is super delicious, rich, and creamy. However, you can use tahini, nut butter, basil […]