This quick and easy Spicy Cashew Cream Sauce Dressing Recipe (Vegan) is a delicious healthy vegan substitute for mayonnaise or sour cream. It’s great as a dip or can be used as the base for homemade salad dressings.
Why make this recipe
You are going to be amazed when you try this creamy sauce. It’s the perfect sauce for any place you want some creamy goodness in your vegan recipe. I have some family members that can not eat dairy; it’s just too hard on their tummies. This sauce is the answer; it satisfies the need for sour cream or mayonnaise used in recipes.
Instructions
It’s quick and easy to make a batch of this spicy cashew cream sauce.
- Place raw cashews in a bowl and cover with boiling water. Allow soaking for 1 hour before using.
- Place all ingredients into a small blender such as a Magic Bullet. Process until creamy and smooth. Note, you might need to add a teaspoon or two more of almond milk to achieve the creamiest.
- Taste, if you would like a little more heat, then stir in more chili paste.
- Place unused cream sauce in an airtight jar in the refrigerator for up to 5 days.
Tips for seasoning the sauce
- Nutritional Yeast: Add a few extra teaspoons to give the sauce a mild cheese flavor
- Pesto: Add two tablespoons
- Stevia or maple syrup: For a sweet cream that would be great with fruit or dolloped on pie
- Sriracha: Put in 2-4 tablespoons, depending on how hot you like it
- Peanut butter: While processing, add 1/4 cup of peanut butter. This would be great on bagels or in Thai dishes
- Curry: Stir in 2 tablespoons. This would make a yummy topping on roasted veggies.
How to serve
- Use as a substitute for the dairy in your favorite salad dressing
- Add herbs and garlic, then toss with pasta
- Use as a substitute for mayonnaise
- Add to your favorite dip recipe instead of sour cream
- Mix with fruit and maple syrup for a sweet, creamy dessert
- Mix in some heat such as jalapenos, and top your favorite Mexican dish
Storage instructions
Store in an airtight container in your refrigerator for up to 5 days. You might need to stir it a bit before serving if it has been setting in the refrigerator.
Freezing
I suggest not freezing the cream sauce. It will thaw watery and clumpy.
More recipes using cashews
My extremely Cheesy Vegan Nacho Cheese Sauce is another great sauce to try. It’s full of healthy ingredients so you can indulge, smothering your nachos, or having a big bowl of cheese sauce with your chips.
SAUCE RECIPES YOU MIGHT LIKE TO TRY
Spicy Cashew Cream Sauce
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 1 cup cashews, raw organic
- 2 cups water, boiling
- 1/2 cup unsweetened almond milk
- lemon juice, fresh juice from 1/2 medium-size lemon
- 2 garlic , medium cloves of garlic minced
- 1 teaspoon salt
- 1 tablespoon nutritional yeast
- 2 teaspoons chili paste, (optional) Huy Fong Sambal Oelek Ground Fresh
Instructions
- Quick method: Place raw cashews in a bowl and cover with boiling water. Allow soaking for 1 hour before using. Overnight method: Place raw cashews in room temperature water and allow to sit overnight.
- Drain cashews from water.
- Place cashews, almond milk, lemon juice, garlic, salt, and nutritional yeast into a blender such as Vitamix. Process until creamy and smooth. Note, you might need to add a tablespoon or two more of almond milk to achieve a creamy sauce.
- Stir in chili paste if you would like your cream sauce spicy.
- Place unused cream sauce in an airtight jar in the refrigerator for up to 5 days.
Notes
- Nutritional Yeast: Add a few extra teaspoons to give the sauce a mild cheese flavor
- Pesto: Add two tablespoons
- Stevia or maple syrup: For a sweet cream that would be great with fruit or dolloped on pie
- Sriracha: Put in 2-4 tablespoons, depending on how hot you like it
- Peanut butter: While processing, add 1/4 cup of peanut butter. This would be great on bagels or in Thai dishes
- Curry: Stir in 2 tablespoons. This would make a yummy topping on roasted veggies.
Equipment
