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.
Ingredients
- 1 Cup Cashews, 140g
- 10-12 Tbsp Light Coconut Milk*
- Pinch of salt
Instructions
- 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.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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Jeanette+|+Jeanette's+Healthy+Living says
Love the touch of coconut milk!
Taylor Kiser says
Thanks Jeanette! It ads a nice touch I think! 🙂
Julia says
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.
Taylor Kiser says
If we can do it together, it’s a definitely dealio.
Do it. You would be all over this! 🙂 Thanks!
Letty says
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. 😉
Taylor Kiser says
I LOVE whipped coconut cream, it’s so yummy! Glad you’re a cashew cream fan Letty!
[email protected] says
I think I would be happy for the rest of my life with just this sauce and a spoon. Holy YUM this cashew sauce looks so good and would go so perfectly over just about anything. Preeeetty much anything. 😀 Pinned!
Taylor Kiser says
You know what it’s best over?
Your face 😉 Thanks lady!
[email protected]+People,+Places+&+Plates says
I’ve just started making cashew- based sauces too and love them! Sometimes I add some ‘nutritional yeast’ to make it taste a little ‘cheesier’….love the addition of coconut milk though!
Taylor Kiser says
I have been experimenting with nutritional yeast lately! I must try that, thanks for the tip! Thanks Sarah!
Donna @ More Than Hungry says
Well sign me up for S.A. too! Lord knows I need it. MUST try this sauce. Must eat it with the perfect spoon. Thanks!
Taylor Kiser says
Haha yes! Perfect spoon is KEY! Thanks Donna!
Carla says
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…..! 😉
Taylor Kiser says
A girl after my own spoon-loving heart! 😉 Thanks Carla – I hope you love it! I sure do 🙂
Shashi at RunninSrilankan says
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….
Taylor Kiser says
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!! 😀
[email protected] eco friendly homemaking says
Oh this cashew cream looks delicious and I love how easy it looks to make!
Taylor Kiser says
It is crazy easy and as crazy yummy! Thanks Alicia!
[email protected]+The+Sweetphi+Blog says
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!
Taylor Kiser says
UM YES. Go to that vintage store 😉 They have ALL the spoons!
Thanks girl!! 😀