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Cashew Cream Sauce

Cashew cream can be used as a delicious plant-based gravy on vegetables, mashed potatoes, pasta, rice or any protein.


2  cups warm water

½ cup raw cashew pieces

1  tbsp. arrowroot powder

1  tbsp. onion powder

¾ tsp. salt or 1-2 tbs.            tamari or Braggs liquid        aminos

Serves 1 or more

Gluten Free

1 tbsp.

onion powder

½ cup


2 cups

warm water

1 tbsp.

arrowroot powder

¾ tsp.

sea salt

  1. Place all ingredients in a blender and blend on high until very smooth.

  2. Pour into a saucepan and cook over medium-high heat, stirring constantly with a whisk, until creamy and thick, about 10 minutes.

  3. Use immediately or store in a glass container for up to a week in the refrigerator.

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