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side shot of vegan cashew sauce in a glass jar
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Vegan Cashew Sauce Recipe

This creamy cashew sauce is an excellent vegan alternative to dairy cream. It is thick, luscious, and super creamy. Learn how to make cashew sauce in a few simple steps.
Prep Time15 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Servings: 2
Calories: 603kcal
Author: Hina Gujral


  • Blender
  • Saucepan


  • 1 Cup cashew nuts
  • 2 Cup water
  • 1/4 Cup extra virgin olive oil
  • 2 garlic cloves
  • 1/2 teaspoon black peppercorns
  • Salt to taste


  • Boil water in a saucepan with a pinch of salt. Once the water starts boiling, add cashew and cook for 5 - 6 minutes. Turn off the heat. Transfer cashews to a colander and rinse with cold water.
  • Blend together cashew, olive oil, garlic, salt, and pepper to a smooth paste.
  • Creamy Cashew Sauce is ready to use. Store it in the refrigerator for 1 week in an airtight container.


  • Cashew Sauce has a smooth and creamy consistency. Use more olive oil if required to get the desired consistency. 
  • Avoid using water to grind the cashews. It reduces the shelf life of the sauce as it spoils very fast.


Calories: 603kcal | Carbohydrates: 21g | Protein: 12g | Fat: 55g | Saturated Fat: 9g | Sodium: 21mg | Potassium: 453mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 5mg