Spicy Cashew Cream Sauce


Easy to make, Spicy Cashew Cream sauce is a delicious healthy vegan substitute for mayonnaise and sour cream.



1 cup raw organic cashews

2 cups boiling water

1/2 cup unsweetened almond milk

juice of 1/2 medium-size lemon

2 medium cloves of garlic minced

1 teaspoon salt

1 tablespoon nutrional yeast

2 teaspoonHuy Fong Sambal Oelek Ground Fresh chili paste


Place raw cashews in a bowl and cover with boiling water. Allow to sit for 30 minutes.

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 creamiest. 

Taste, if you would like a little more heat then stir in more chili past. 

Place unused cream sauce in an airtight jar in the refrigerator for up to 5 days. 

Recipe Card powered by