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5 from 1 vote

Garlic Cashew Cream Sauce Recipe

This versatile cashew cream sauce can be used as alfredo sauce over pasta or zucchini or as a vegan sour cream dip or topping!
Prep Time5 minutes
Total Time5 minutes
Course: Sauce
Cuisine: American, Italian, Nutritarian
Keyword: 5 minute, cashew cream sauce, easy, garlic, vegan alfedo pasta sauce
Servings: 6
Calories: 127kcal
Author: Kim Murphy

Ingredients

  • 1 cup raw cashews, unsalted
  • 3/4 cup unsweetened almond or soy milk
  • 2 teaspoons garlic powder
  • 1/4 teaspoon salt optional

Instructions

  • Using a high powered blender or food processor, add all the ingredients. Blend starting on low and gradually increasing the speed until it is smooth and creamy. You may need to stop and scrape down the sides as necessary.

Notes

I don't soak my cashews, but if you don't have a high powered blender, you may want to leave all the ingredients in the blender or food processor for at least 15 minutes before blending to soften them.

Nutrition

Calories: 127kcal | Carbohydrates: 7g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Sodium: 141mg | Potassium: 154mg | Fiber: 1g | Sugar: 1g | Calcium: 45mg | Iron: 1mg