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vegan cashew cream sauce inside a glass mason jar with a black label

Cashew Cream Sauce

  • Author: Kaylie Grace
  • Prep Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 2 cups 1x
  • Category: Dip, Dressing, and Spreads
  • Method: Blend
  • Cuisine: American
  • Diet: Vegan


This vegan cashew cream sauce is a delicious addition to any and every recipe! It’s super smooth and creamy with a savory, subtly “cheesy,” and tangy flavor. It will be your new dairy-free replacement for any creamy sauce or condiment, like alfredo and sour cream. Enjoy it as a pasta sauce, salad dressing, or drizzled on pizza. Alternatively, add a dollop to sandwiches, chili, burritos, tacos, and so much more. You can enjoy it with nearly everything!


  • 1 cup raw cashews
  • 1/4 cup nutritional yeast
  • 1 tbsp lemon juice
  • 1 tbsp mellow white miso paste
  • 1 tsp garlic power
  • 1 tsp onion powder
  • 3/4 tsp salt
  • 1/3 tsp black pepper


  1. Add the raw cashews to a bowl. Set aside.
  2. In a small pot, bring 1 + 1/4 cups water to a boil. Once boiling, pour water over the raw cashews. Soak the cashews for 20 minutes.
  3. Transfer the soaked cashews (along with the water) to a high-powered blender. Add nutritional yeast, lemon juice, mellow white miso paste, garlic powder, onion powder, salt, and black pepper. Blend on high until smooth and creamy.
  4. Transfer the cashew cream sauce to an airtight jar or container. Keep stored in the refrigerator.


  • Cashew cream sauce will keep for 4-5 days in the refrigerator.


  • Serving Size: 1/4 cup
  • Calories: 100
  • Sugar: 1g
  • Fat: 6g
  • Saturated Fat: 1g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 4g

Keywords: cashew cream sauce, vegan cashew cream