Garlic Cashew Cream Sauce Recipe - Simply Plant Based Kitchen (2024)

by Kim | Main Course, Plant-Based Recipes, | 12 comments

This simple garlic cashew cream sauce recipe is so versatile and easy to make. This recipe is only 4 ingredients & takes 5 minutes. From creating vegan Alfredo pasta sauce or vegan cashew sour cream for tacos, this delicious Nutritarian recipe will surprise even non-vegans!

Recipes with Cashew Cream Sauce

I’ve used this basic garlic cashew cream sauce in so many recipes and I’ve found the balance that I prefer for the cashews to almond milk ratio. It’s a nice creaminess without being too runny. I also prefer to use plant milk as the liquid. I’ve seen other recipes that use water or vegetable broth and I didn’t like it as much. Make sure to use unsweetened plant-based milk.

More Cashew Cream Recipes:

• Italian Cashew Creamed Kale
• Easy Mexican Street Corn
• Simple Summer Corn Chowder

Vegan Cashew Cream Alfredo Sauce

This vegan cashew cream is the perfect creamy Alfredo sauce & can top whole grain pasta, bean pasta, or zucchini noodles for a fast & healthy whole food plant based meal. Throw in some extra steamed veggies for an even more nutrient dense nutritarian meal! You can even add a little black pepper for some more kick!

Or just steam some broccoli or asparagus and drizzle this sauce over for a filling meal!

Cashew Sour Cream for Taco Night

This garlic cashew cream sauce is a great vegan, whole food plant based sour cream. I’ve use this recipe to top this Enchilada Skillet or use it as a sour cream sauce for bean tacos.

You can even just dip raw veggies in this cashew sauce for a healthy snack or party appetizer!

Need a NACHO CHEESE sauce that’s vegan and HEALTHY??? This one is the bomb!

Should I soak my cashews for the cream sauce?

This post may contain affiliate links for your convenience. If you click a link and make a purchase I may receive a small commission at no additional cost to you. It’s what keeps this website up and running and I appreciate your support!

I personally have a Vitamix high-speed blender and I do NOT soak my cashews. If you don’t have a high powered blender or food processor however, you may want to soak them for at least 15 minutes in the milk before blending to soften them.

You can store this sauce in an airtight container in the refrigerator for up to a week.

If you enjoyed this recipe, then join Simply Plant-Based and get my Top 10 Plant-Based Recipes eBook for FREE! You’ll also receive my weekly newsletter, chocked full of new plant-based recipes, tips, & inspiration. Fill out the form below!