• Kaitlin Ohlinger

Herbed Cashew Cream Sauce Recipe

General rule: I am not a food blogger. If you've stumbled into this post, I'll just issue the following disclaimer: the photos I take of food are not stylized, I am not a brand and I will not tell you the literal story of the first time I had a cashew before I write the recipe.

The gist: I like to cook, I rarely use recipes, people often ask me for them, so now and then if I make something that is especially good or inventive, I'll write it down. Sound good?

Cashew cream sauce is bomb.

I usually do a version that is more nutty or cheese-sauce-like, involving nutritional yeast (Minimalist Baker's is quite good!)

This week I experimented with an herbed version and sweet Jesus, it is so good. I've put it on everything for the last 48 hours.

A high-speed blender is needed for this recipe (I have a Vitamix that is literally my fifth appendage).

Without any further adieu:

Herbed Cashew Cream Sauce

1 cup raw unsalted cashews, soaked (pour boiling water over them and soak one hour, or soak overnight in cold water)

1 tablespoon fresh lemon juice

1 teaspoon dijon mustard

1/2 teaspoon salt, or to taste

black pepper to taste

water to thin to desired consistency, about 1/2 cup - 1 cup

Herbs, finely chopped, about 1/2 cup total (reserve in separate bowl)




Drain and rinse the soaked cashews. Place in blender with lemon juice, mustard, salt and pepper. Start the blender on low and add water slowly until the mixture blends smoothly and evenly. Scrape down and taste test. I usually blend it a little thinner than you might *think* you want it, because it seems to thicken slightly when it chills.

Blend til your hearts content. It will get beautifully smooth and creamy.

Pour sauce in a bowl and stir in the herbs. Once chilled the herb flavor will integrate really nicely.

You can also just blend the herbs, but then the sauce would be green and that's not what I wanted.

Alternate add-ins:

-A few cloves of garlic (blended in)

-Capers, chopped

-Roasted red peppers finely diced

-Scallions, chopped

I love to just blob this directly next to whatever I'm eating, which is generally pretty simple veggies, grains and (lately) baked tofu. Also had with some salmon, would be great with chicken or pasta.


Drop me a comment if you have questions!