LEMON CASHEW CREAM SAUCE

LEMON CASHEW CREAM SAUCE

Lemon cashew cream sauce is a smooth, velvety and dairy-free sauce that adds richness and zest to a variety of dishes. Made from soaked cashews, fresh lemon juice and olive oil, this sauce achieves a luxuriously creamy texture without any dairy. The mild sweetness of cashews blends perfectly with the tang of lemon juice, while olive oil enhances the smoothness and depth of flavour. This sauce works beautifully as a dressing for salads, a drizzle over roasted vegetables or a spread for wraps and sandwiches. Its versatility extends beyond traditional uses—it can also be stirred into pasta, grain bowls or even used as a dip. With only a handful of ingredients and no cooking required, this cashew-based sauce is an easy yet gourmet way to elevate your meals while keeping them nutritious and wholesome.

RECIPE CATEGORY

Sauce, Salad Dressing, Dip

SERVING SIZE

1 serving

CUISINE

Mediterranean, Vegan, Dairy-Free

PREPARATION/TECHNIQUES

No-Cook, Prepared in Advance

OCCASION/HOLIDAY

Spring, Summer, Fall, Picnic, Family Reunion, Potluck, Mediterranean-Inspired Dinners

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, Low Fat, Quick & Easy, Vegan, Gluten-Free, Dairy-Free

DISH TYPE

Sauce, Salad Dressing, Dip

INGREDIENTS

The following are the ingredients we need to prepare this lemon cashew cream sauce.

• 5g raw cashews, soaked

• 1 tbsp water

• ½ tsp lemon juice

• ½ tsp olive oil

• Salt to taste

FULL NUTRITIONAL INFORMATION

• Calories: 45

• Total Fat: 3g

• Saturated Fat:5g

• Cholesterol: 0mg

• Sodium: 30mg

• Carbohydrates: 2g

• Fiber:2g

• Sugars:3g

• Protein: 1g

PREPARATION

• Soak The Cashews: Place the raw cashews in a bowl and cover with warm water. Let them soak for at least 2 hours or, for best results, overnight. This softens them, making the sauce extra creamy.

• Drain And Rinse The Cashews: Once the cashews have softened, drain and rinse them thoroughly under cool running water to remove any excess starches.

• Blend The Base: In a small blender or food processor, combine the soaked cashews, 1 tbsp water and lemon juice. Blend until smooth, stopping occasionally to scrape down the sides.

• Incorporate The Olive Oil: Slowly add in the olive oil while blending to create a rich, emulsified texture. This step enhances the creaminess of the sauce.

• Season To Taste: Add a pinch of salt and blend again. Taste and adjust, adding more lemon juice for tanginess or more water for a thinner consistency.

• Adjust Consistency If Needed: If the sauce is too thick, add an extra teaspoon of water and blend again until the desired texture is reached.

• Let It Rest: Allow the sauce to sit for at least 5 minutes before serving to let the flavours meld together.

• Serve And Enjoy: Drizzle over salads, use as a spread for wraps or mix into pasta for a creamy, dairy-free alternative.

PREP TIME

5 minutes (plus soaking time)

COOKING TIME

No cooking required

TIPS

Here are some helpful tips for you when making this lemon cashew cream sauce.

• Use Warm Water For Soaking: Soaking cashews in warm water speeds up the softening process, making them easier to blend.

• Blend For Longer: For an ultra-smooth sauce, blend for an additional 30 seconds to achieve a silky consistency.

• Adjust The Acidity: If you prefer a tangier flavour, increase the lemon juice by ¼ tsp.

• Thin Or Thicken As Needed: Add more water for a pourable dressing or less for a thick dip.

• Enhance The Flavour: A pinch of garlic powder or nutritional yeast can add extra depth and a cheesy undertone.

• Let It Sit Before Serving: Allowing the sauce to rest for a few minutes enhances the integration of flavours.

VARIATIONS

• Garlic Cashew Cream Sauce: Add ¼ tsp minced garlic for a bold, savoury twist. Let it sit for 10 minutes before serving to infuse the flavour.

• Spicy Lemon Cashew Sauce: Stir in a pinch of cayenne pepper or red pepper flakes for a mild heat. Adjust the spice level to your preference.

• Herb-Infused Sauce: Mix in finely chopped fresh basil, parsley or cilantro for a refreshing herbal touch that pairs well with Mediterranean dishes.

• Sweet Cashew Sauce: Add ½ tsp maple syrup or honey for a slightly sweet variation, perfect for drizzling over roasted squash or sweet potatoes.

• Dairy-Free Creamy Pasta Sauce: Add ½ tsp nutritional yeast for a cheesy flavour and mix with cooked pasta for a rich, dairy-free alternative.

PREPPING AND STORAGE

• Refrigeration: Store in an airtight container in the fridge for up to 5 days. Stir well before using, as separation may occur.

• Freezing: Freeze in small portions for up to 1 month. Thaw in the fridge overnight and stir well before use.

• Serving Tip: If the sauce thickens in the fridge, add a few drops of warm water and whisk to restore the original consistency.