This delicious vegan garlic cashew cream is a staple recipe for replacing dairy in cheese, sauces, dressings, and dips. It’s so flavorful that no one will know it’s not dairy! It’s perfect on these buffalo cauliflower wings.
Creamy and filled with flavor, this garlic cashew cream sauce is the healthiest cream sauce there is!
Many times, vegan sauces are filled with oils, vegan butter, and nutritional yeast. This recipe has none of those things.
This creamy sauce is made from whole, fresh ingredients.
Made from only 6 ingredients (one of which is water), it’s naturally dairy-free, oil-free, nutritional yeast-free, and vegan.
The garlic cashew cream is also super easy to make, as the only instruction is to blend!
This recipe can also be used in place of cheese, sour cream, sauces, alfredo, and salad dressings. It’s very versatile, and it’s a family favorite!
It also pairs well as a dip for artichokes (a super thyroid healing food!).
Additionally, kids will love to dip in this cashew cream. I almost always keep a batch of this on hand for salads, potatoes, dips, and creamy sauces.
- 1 cup cashews (If you don’t have a high speed blender, consider soaking the cashews for about an hour)
- 1/2-1 cup filtered water (use more or less if you want a thick “cheese” or a thinner “drizzle”)
- 1 lemon, juice of, freshly squeezed
- 1-2 cloves garlic
- 1 tsp onion powder (I LOVE Frontier Co-op organic spices!)
- 1/2 tsp salt
If you are looking for more healthy, whole-food recipes, be sure to check out my recipe collection. I use only the healthiest ingredients, and my recipes are as simple as can be – because nobody wants to spend the whole day in the kitchen!
If you are looking to make healthier meals or you are looking to expand your healthy dinner go-to recipes, you are in the right place!