This Coconut Vegan Cashew Cream Sauce needs only three ingredients and is the perfect plant-based substitute for cream-based sauces.
This might just be the simplest recipe you ever put together. I’m completely serious: It’s only three ingredients and takes just five minutes to whip up after a little prep the night before. What could be easier than that?
With just cashews, coconut milk, and a pinch of salt, you get a rich, creamy sauce that’s so versatile, you can use it on both sweet and savory dishes. Use it as a luscious pasta sauce, a creamy addition to soups, a drizzle over roasted veggies, or even as a dip. And, as a huge bonus? It’s suitable for so many different dietary needs. It’s naturally dairy-free, it’s gluten-free, and it’s paleo-friendly. Win-win-win!
Whether you’re trying to eat cleaner or are simply exploring plant-based foods for the first time, I insist this cashew cream sauce is a must-try.
Is Coconut Vegan Cashew Cream Sauce Healthy?
If you’re looking to replace traditional cream-based sauces with a plant-based alternative, this would be a great healthy option for you to try. Cashews are rich in protein, healthy fats and minerals like iron, magnesium and zinc. Coconut milk adds some healthy fats to the mix, too. However, cashews are pretty high in calories, so that’s just something to be mindful of if you’re watching your caloric intake.
Why You’ll Love This Recipe
This coconut vegan cashew cream sauce is spectacularly simple and incredibly versatile. If one of the things holding you back from trying more plant-based food is that you’re intimidated by it, this is the perfect recipe to demonstrate how accessible vegan cuisine can be. All it requires is learning new ways of using familiar ingredients.
Your homemade cashew cream can be blended into soups, curries, or pasta sauces as a rich, thickening agent. It can be added to smoothie bowls, mixed into a homemade ranch dressing, layered into granola, or drizzled over the top of tacos and burritos. Once you get it down, you’ll realize it has serious potential to become a permanent kitchen staple.
How To Make Ahead And Store
You can store this cashew cream sauce in an airtight container in the fridge for up to 5 days. Stir well before using, as the ingredients might separate.
Serving suggestions
The sky’s the limit for this recipe! Drizzle this cashew cream sauce on a Healthy Vegetarian Stir-Fry or over some Grilled Sweet Potatoes. Turn it into a Creamy Chimichurri Sauce, or use it to make these Berry Cashew Cream No-Bake Bars. It appreciates being used on anything; it’s all about inclusivity.
Ingredients
- 1 cup cashews, 140 grams
- 10 to 12 tablespoons light coconut milk
- Pinch of salt
Instructions
- Preheat your oven to 400 degrees Fahrenheit 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 the bowl 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.
- Transfer to a bowl or container, then cover, and refrigerate until ready to use.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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