Garlicky Cashew Cream Sauce

March 6th 167

If you haven’t picked up this March’s Rachael Ray magazine yet, don’t bother because I’m not in it you might not know that there’s a 4-page spread on “meatless mains.” Better yet, these aren’t Sandra Lee pop-a-tofurky-in-the-oven-and-call-it-dinner recipes; no, these are actually good recipes made with real food.

The first one that caught my eye was their “cashew cream sauce” which they put over tofu. I followed the recipe for the most part but changed it a bit and upped the garlic(I clearly wasn’t going anywhere that night).

Garlicky Cashew Cream Sauce(adapted from this recipe)


  • 1 cup cashews, soaked and drained
  • 1/2 cup + 2 Tablespoons water
  • 2 teaspoons lemon juice
  • 2 Tablespoons nutritional yeast
  • 2 cloves garlic
  • 1/4 teaspoon salt

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Soak the cashews for 3-4 hours until they’re soft. Drain the cashews reserving some of the water for the sauce.

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Add all the ingredients together in a food processor and blend until smooth and creamy.

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Use immediately or store in an airtight container in the refrigerator for a few days.

I liked the flavor of the sauce, which was deep, rich, and strong. I served mine with baked tofu and caramelized onions; next time I would try this with something like pasta to soak up the sauce better. Oh, and I would probably make sure there are a few tins of Altoids lying around to cover up the garlic breath.

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20 Responses to Garlicky Cashew Cream Sauce
  1. Maryea {Happy Healthy Mama}
    March 9, 2011 | 9:14 am

    Cashew cream sauce is one of my all-time favorites, vegan or not!

  2. Molly
    March 9, 2011 | 9:46 am

    My neighbor was just telling me about the magical deliciousness of cashew cream. I’m excited to now have a recipe to try out this new food craze.

  3. Beth @ Beth's Journey to Thin
    March 9, 2011 | 9:53 am

    Cashew Cream sounds SO good. I’ve been seeing these sauces all over the blog world. I’m going to have to try it soon!

  4. Valerie @ City|Life|Eats
    March 9, 2011 | 10:17 am

    Cashew cream sauces are why I was able to leave dairy behind. Your version looks great!

  5. Salah@myhealthiestlifestyle
    March 9, 2011 | 10:47 am

    I need to try this! It looks awesome!

  6. Kristina at spabettie
    March 9, 2011 | 10:58 am

    this is perfect. I am so glad Jason likes garlic as much as I do.

    cashews are My Very Favorite.

  7. Virtually Vegan Mama
    March 9, 2011 | 12:31 pm

    cashew cream sauce rocks my world =) I’ve got some really good ideas coming up on how to use it…be on the lookout! =)

  8. Virtually Vegan Mama
    March 9, 2011 | 12:32 pm

    cashew cream sauce rocks my world =)
    my roasted red pepper cashew cream sauce is really tasty!

    I’ve also got some really good ideas coming up on how to use it…be on the lookout! =)

  9. Virtually Vegan Mama
    March 9, 2011 | 12:32 pm

    oops…sorry for the double post..didn’t think it went through!

  10. Jo @ Jo In the Kitchen
    March 9, 2011 | 1:11 pm

    Mmmm. I’ve recently discovered a love of garlic, and I think this is the perfect recipe to keep the spark alive 😉

  11. Laura @ Sprint 2 the Table
    March 9, 2011 | 1:21 pm

    Ohhhh… I usually make my cashew-cheeses on the sweet side. Love the savory factor here and really love the garlic. You just have to make sure everyone eats it and no one will be offended. 🙂

  12. Ela
    March 9, 2011 | 3:25 pm

    It’s cool to see that this kind of recipe is becoming mainstream, instead of just being tucked away in the crank department. Definitely deserves to be out there for everyone…

  13. Hannah
    March 9, 2011 | 6:10 pm

    It’s fabulous that cashew-based sauces have made it into the mainstream in America! I definitely haven’t seen anything of the ilk in Australian food mags.

  14. Lauren at Keep It Sweet
    March 9, 2011 | 8:36 pm

    I am always looking for ways to use my massive container of nutritional yeast. I’d love this on pasta!

  15. Christin@purplebirdblog
    March 9, 2011 | 10:23 pm

    I have recently really been embracing the awesomeness that is cashew cream. Super garlicky cashew cream may not be safe in my presence… I don’t know if I could refrain from eating entire vats of it at a time.

  16. Kate (What Kate is Cooking)
    March 10, 2011 | 1:44 am

    I don’t think I’ve ever had cashews before, but if they can turn into creamy goodness, I am intrigued 🙂

  17. Susan (Oliepants)
    March 10, 2011 | 4:56 pm

    I have yet to try to make sauce out of cashews and I don’t know what kind of invite I’m waiting for. Oh yeah right – to buy some cashews. I think this would do really well with a pasta per your suggestion! And I’m all about the garlic breath.

  18. Kathleen @ Kat's Health Corner
    March 10, 2011 | 5:44 pm

    I love how you used Cashews!!! Cashews are my favorite!

    😀 Garlic is my favorite! I always seem to up the Garlic in any recipe that calls for it. 😉


  19. Sophie
    March 11, 2011 | 3:49 am

    What a great & tasty flavoured sauce!

    The endresult says it all,…looks incredibly tasty!