This creamy vegan cashew 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.
Who wouldn’t love a multi-purpose sauce that is vegan and jam-packed with healthy nutrients? If you are looking for one such recipe, you are in luck! Here is everything you need to know about this multi-purpose sauce!
What is vegan cashew sauce?
Vegan cashew sauce is a plant-based, dairy-free vegan sauce made from soaked-up cashews. The sauce is multi-purpose, so that you can use it in a variety of ways. From sweet to savory, this sauce goes pretty well with several dishes. You can use it as a dip with your favorite snacks or as a sauce to top up your main course. It has a rich, creamy, and smooth texture with a unique flavor.
Is soaking cashews necessary?
Whether to soak cashew or not is the most common question people ask. Well, if you have a high-power blender, you can process them without soaking. However, the secret behind its creamy texture is soaking. I’ve tried cashew sauce with and without soaking, and I found soaking gives a better texture. So, it is ideal you soak raw cashews for at least 6 hours or overnight, drain them, rinse them and then process. You will get a non-grainy and smooth texture.
How can you use vegan cashew 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.
How to store cashew sauce?
The best thing about this vegan cashew sauce is that you can make it in a large batch and store it. You can store it in an airtight container and place it in the refrigerator for up to a week. Furthermore, you can also freeze it. Store it in a freezer-safe container and freeze. It is good to go for three to six months.
Customization ideas
By adding spices like Dijon mustard, sriracha, smoked paprika, and black pepper, you can add tons of flavors to this sauce. However, you can customize it according to your liking.
For instance, you can add seasonings like Italian dried herbs as well. Eliminate siracha to give it a subtle flavor with less heat.
Furthermore, you can also make a sweeter version of the sauce. Replace the spices with maple syrup, sugar, or honey, and you will get a delicious non-dairy sauce for your desserts. Additionally, you can thin the sauce up a bit by adding almond or coconut milk and use it as a creamer for your vegan latte or coffee. It’s a win-win however you spin it.
When it comes to this easy cashew sauce, the sky really is the limit. Try this super easy and delicious sauce today and give it your flair! I bet you will get addicted to it!
What you need to make the Cashew sauce
The full recipe with directions can be found through the printable recipe card at the bottom of this blog post. Scroll down a bit!
- Whole cashews (raw or toasted)
- Vegetable broth
- Olive oil
- Sweet onion
- Shallots
- Smoked paprika
- Ground black pepper
- Dijon mustard
- Sriracha
- Salt to taste
- Nutritional yeast: I love this one from amazon.
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.
There you have it—a versatile, healthy sauce to give any dish a facelift.
I hope you give this easy vegan cashew sauce recipe a try.
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PEACE & LOVE
Maureen
Creamy vegan cashew 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. ** store the cashew sauce in an airtight container for up to a week or in a freezer-safe container for up to 6 months.
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