Learn how to make this easy, vegan Roasted Garlic Cashew Cream Sauce with just 4 ingredients! It's luscious, creamy and goes great on just about everything! Use it as a dip, dressing or for a drizzle of flavor!
Cuisine American, Italian
Prep Time 5minutes
Cook Time 40minutes
Total Time 45minutes
Author Whitney Bond
1cupunsalted cashewsraw or roasted
Place the cashews in a bowl and cover with water.
Allow the cashews to soak for at least 2 hours, up to 8 hours.
Preheat the oven to 400°F.
Remove the outer papery layers from the head of garlic.
Cut ¼ inch off of the head of garlic, so that the cloves are exposed.
Place on a piece of foil.
Drizzle the olive oil over the head of garlic, rubbing the oil into the exposed garlic cloves.
Wrap the foil up and around the head of garlic.
Place in the oven and roast for 30-40 minutes.
Remove from the oven, open the foil and allow the garlic to cool for 15-20 minutes.
Press the roasted garlic cloves out of the peel and into a blender or food processor.
Drain the water from the cashews and add the soaked cashews to the blender.
Add the water and salt and blend until smooth and creamy.
Both raw and roasted cashews will work for this recipe. Raw cashews will give the sauce a more neutral flavor and really highlight the roasted garlic. Whereas roasted cashews will give the sauce a more nutty flavor. Both great options, totally your preference!
The amount of water you add to the sauce will determine the consistency. If you’re looking for a thicker sauce, start by only adding ¼ cup water, then add 1-2 tablespoons at a time until you reach your desired consistency.
In a hurry? Here’s how you can soak cashews in 20 minutes! Add the cashews to a small pot, cover the cashews with water. Place on the stove and bring to a boil. Once boiling, remove the pot from the heat and cover. Wait 15 minutes, then remove the lid from the pot and drain the cashews.
The cashew cream sauce will stay good in the fridge for up to 2 weeks.
The cashew cream sauce can be frozen for up to 6 months. I recommend freezing the sauce in ice cube trays or small salad dressing containers. This way, you can only defrost the amount needed. To defrost the sauce, simply place it in the refrigerator for 12-24 hours. After this time, give it a good shake or whisk to refresh and combine the ingredients.