This vegan cashew cream sauce takes only 2 ingredients is a vegan substitute for cream-based sauces. It’s quick, easy and healthy!
PIN Vegan Cashew Cream Sauce
A couple days back I told you all about my little vacation in Wisconsin. But there was something that I didn’t tell you about.
I learned something about myself.
That I have a weird obsession…..with spoons.
When we were meandering around the vintage store I found SO many amazing ones. At one point I actually got separated from Mr. FFF and you know how he found me?
He said he followed the girly voice that was yelling “OH MY GOSH!!! LOOK AT THESE SPOONS!!!”
See? Sign me up for spoon-a-holics anonymous.
OMG. Can you imagine eating peanut butter CHEESECAKE with a SPOON instead of a fork?
I think my brain would explode from all of my addictions happening at one time. I just need to throw some kabocha squash into that mix and my life would be complete.
Maybe in the cheesecake. I’m getting ideas.
Aaandd, you don’t know what’s happening anymore.
I’m just talking about spoons. That’s all. Don’t worry, you’re not missing much.
I pondered the reasons why I could have this addiction, and me thinks I have figured it out.
Spoons are safe. Not like forks. Forks are pointy.
Forks are dangerous.
The only thing that a fork is good for is loading up the prongs with macaroni noodles and then pretending to roast it over top of your bowl of remaining gluten free mac and cheese. Or am I the only one who did that?
Anyway. There’s kind of a point to this:
I want to eat this vegan cashew sauce with ALL my spoons at ONE TIME because it is SO FREAKING AMAZING. AND, you know what, it makes a MEAN carrot cake vegan cheesecake OR dipping sauce for a Paleo chicken kebab recipe.
It’s also really, stupid easy. I mean, there’s only 2 ingredients and it takes like 2 minutes.
How to Make Cashew Cream
Like I said, this recipe is SO easy to make. You simply have to soak some cashews in water overnight. The next day, drain them and add them into a high powered blender with your liquid of choice – coconut milk, almond milk, etc – and then blend them until SMOOTH and CREAMY!
I like to use roasted cashews to really add some depth of flavor to the cashew cream!
This recipe for Cashew cream sauce is basically a yummier, healthier, vegan-er way to get your cream sauce fix. If you want it less “nutty” tasting, just don’t toast your nuts before-hand. E Z.
I actually can’t believe it took me SO long to try making this, as I have been hearing about it for ALL the years. Or 6 months. Whatever.
Put it on a easy healthy vegetarian stir fry, some grilled sweet potatoes, turn it into chimichurri sauce, or even use it to make berry cashew cream no bake bars! It appreciates being used on anything, it’s all about inclusivity.
Or, you could wait and put it on a recipe that requires it NEXT WEEK.
And with that, I leave you in suspense.
- 1 Cup Cashews, 140g
- 10-12 Tbsp Light Coconut Milk*
- Pinch of salt
- Preheat your oven to 400 degrees and line a small baking sheet with parchment paper. Place the cashews on the baking sheet and toast in the oven until golden brown, about 10 minutes. Set aside to cool.
- Once the cashews are cooled, place them in a medium bowl and cover them with water. Cover them with plastic wrap and refrigerate for 8 hours.
- Once the cashews have sat for 8 hours, drain the water and add them into a high powered blender. Add the coconut milk and a pinch of salt and blend until they form a smooth, creamy sauce. Depending on the strength of your blender, this could take some time, and you'll need to stop to scrape down the sides often.
- Cover and refrigerate until ready to pour on ALL THE THINGS.
Tips & Notes:
If you want the sauce less "nutty tasting" just omit toasting the nuts. You can also just use water if you don't want the mild coconut milk flavor.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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