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Coconut Vegan Cashew Cream Sauce {Gluten Free, Low Carb + Super Simple}

Gluten Free
Dairy Free
Egg Free
Grain Free
Low Carb
Paleo
Vegetarian
Vegan
Whole 30
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This vegan cashew cream sauce takes only 2 ingredients is a vegan substitute for cream-based sauces. It’s quick, easy and healthy!

Easy Vegan Cashew Cream Sauce - A healthy paleo, whole30 and keto friendly sauce that is only 2 ingredients and ready in 5 minutes! You will never need Alfredo again! | #Foodfaithfitness | #Vegan #Paleo #Whole30 #Keto #LowCarb

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.

Easy Vegan Cashew Cream Sauce - A healthy paleo, whole30 and keto friendly sauce that is only 3 ingredients and ready in 5 minutes! You will never need Alfredo again! | #Foodfaithfitness | #Vegan #Paleo #Whole30 #Keto #LowCarb

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.

Easy Vegan Cashew Cream Sauce - A healthy paleo, whole30 and keto friendly sauce that is only 3 ingredients and ready in 5 minutes! You will never need Alfredo again! | #Foodfaithfitness | #Vegan #Paleo #Whole30 #Keto #LowCarb

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.

Coconut Cashew Cream Sauce - Easy, 3 ingredients and vegan! You'll never need alfredo again! | Foodfaithfitness.com | #vegan #recipe #glutenfree
5 from 1 vote
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Vegan Cashew Cream Sauce

This vegan cashew cream sauce takes only 3 ingredients is a vegan substitute for cream-based sauces. It's quick, easy and healthy! 

Course Sauce
Cuisine American
Keyword cashew cream, cashews, healthy, low carb, vegan, vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 Cup
Calories 56 kcal
Author Taylor

Ingredients

  • 1 Cup Cashews, 140g
  • 10-12 Tbsp Light Coconut Milk*
  • Pinch of salt

Instructions

  1. 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.
  2. 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.

  3. 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.

  4. Cover and refrigerate until ready to pour on ALL THE THINGS.

Recipe Notes

*If you want your sauce thinner, just add more milk!
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.

DID YOU MAKE THIS RECIPE?

If you try this recipe I would love to see it and share it! Tag me on IG @foodfaithfit, using the hashtag #foodfaithfit

Learn how to meal prep like a pro with my Meal Planning Toolkit.

FOR THIS RECIPE, I RECOMMEND:

Nutrition Facts
Vegan Cashew Cream Sauce
Amount Per Serving
Calories 56 Calories from Fat 41
% Daily Value*
Total Fat 4.6g 7%
Saturated Fat 1.9g 10%
Sodium 4mg 0%
Total Carbohydrates 2g 1%
Dietary Fiber 0.4g 2%
Sugars 0.5g
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.
WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 2 POINTS+:2 . OLD POINTS:1
(per about 1 Tbsp)

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Comments

  3. Ha ha guess there could be a worse addiction than spoons, right? 🙂 And at least you’re a food blogger…I think it’s a pretty justifiable addiction! Love this cream sauce, Taylor! I had no idea that you could use cashews as a base. Sounds delicious!

    Reply

  9. I ate your protein cheesecake last night with a spoon…always…a spoon. And that cheesecake is an INSANE addiction!!!

    I have been vegetarian for eleventy billion years and have never tried cashew cream sauce. Your enthusiasm makes me want to try it! 🙂

    And yes, please, squash in all things all the time. I grew squash this summer and have it shredded and frozen into one cup portions in my freezer. Hello Martha Stewart!

    Reply

    • Haha! I eat it with a spoon too 😉 Glad you love ti as much as me!
      WHAT! You haven’t tried it?! Christine, you MUST – it is SO GOOD! 🙂
      And that is pure genius! I love squash so I need to get on that!

      Reply

      • I mixed 1/2 T of mini choco chips in my cheesecake last night and cut the peanut butter in half. I think I like the peanut butter better than the chips! I think tonight I’ll add a couple of sliced cherries in it…

        For the squash, one cup shredded fits perfectly in those little snack sized ziplock baggies. Squeeze out the air and flatten before freezing and it stacks up and looks so organized in the freezer…lol. I just couldn’t keep up with the one squash plant I had!

        Reply


  12. Spoon addiction? You’re preaching to the choir, sister 😉 Let’s eat all the cheesecake with all the spoons, deal? deal. This cashew cream. I’muhnuh rub it on my face.

    Reply

  13. My first foray into the world of cashew cream was recently as well. The “whipped” cream w coconut can fool someone who is thinking it is cream. Here is the best part–it freezes well! with or without the coconut milk. I have some of the cashew and water only “cream” in the freezer waiting for it’s next purpose. 😉

    Reply

    • I have been experimenting with nutritional yeast lately! I must try that, thanks for the tip! Thanks Sarah!

      Reply

  17. I love cream sauces, but don’t eat them much because they are so full of bad for you stuff… So looking forward to trying this! I always use spoons for cheesecake and pies…..! 😉

    Reply

  18. Hey now – what’s wrong with eating non-dairy cheesecake with a spoon??? The way I see it … less good stuff gets lost in nooks and crannies as spoons dont have as many as forks do…
    🙂
    I love cashew cream – it is my go to when making cheesecake – and when its combined with chocolate – the nuttiness isn’t even noticed!

    I have a lotto catch up on your blog I see….

    Reply

    • I never even thought of the nooks and crannies shenanigans of forks, thanks for giving me another reason to love me some spoons! 😉
      OMG Cashew cream cheesecake. I need that.
      I am glad you’re back, I missed you!! 😀

      Reply

  20. I’m pretty sure I’m right there with you with my spoon obsession, although I only have one or two…I clearly need to change that asap lol! This cashew cream sauce sounds amazing, I would never have thought that the sauce would come out so white, love the look of it!

    Reply

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