Sauce bowl of cashew cream sauce with scattered cashews arond the bowl and lemon
  • Easy
  • 5 Minutes + Soaking Time
  • Serves 4

Nutrition Per Serving

  • Calories: 151 Cal
  • Fat: 10.9g (1.5g Saturated Fat)
  • Carbohydrates: 7.8g
  • Fiber: 3g
  • Sugar: 1.7g
  • Protein: 5.5g

Print Recipe


  • 1 1/3 Cups Unsalted Cashews (raw is best)
  • 3 Garlic cloves or 1 Tbsp. minced Garlic
  • 1/4 Cup Nutritional Yeast Flakes
  • 1/2 tsp. Dry Mustard*
  • 1 tsp. Apple Cider Vinegar*
  • 1/4 tsp. Ground Turmeric
  • 1/2 tsp. Smoked Paprika
  • 1/2 tsp. Onion Powder
  • 1/2 tsp. ground Black Pepper
  • 1/2 tsp. Salt (more to taste)
  • 3/4-1 Cup Unsweetened, Non-Dairy Milk such as Oat or Almond Milk (divided)
  • (*you can substitute 1 tsp prepared stone ground or Dijon mustard in place of the cider vinegar and dry mustard)


  1. Soak the cashew in water overnight or place it into a pot and cover with water. Bring the water to a boil and then turn off and let the cashew sit for 30 minutes. Drain the cashews.
  2. In a high-speed blender, combine all of the ingredients including 1/2 cup of the milk; Puree until smooth and adjust the consistency with the remaining milk.
  3. Store the sauce in the refrigerator. If reheating, you might have to add 1-2 Tbsp. of water or milk.