If you are one of the many people currently trying your hand at either the Paleo or the Keto diet, you may have quickly discovered the dilemma that is: sauces. Many of the sauces we use so regularly to give our dishes flavor are off limits on the Paleo or Keto diet. It really involves some creativity, which is where I found cashew cream sauce to come in so handy.
Not only does it fit the criteria for a diet that involves low carb, non-dairy, and zero processed foods, its super easy to make. All you really need is a food processor and some creativity. I use this particular one below:
The only time consuming part of this recipe is actually soaking the cashews. My best advice is to soak them a minimum of 2 hours, but no longer than 8 hours. If you do choose to soak them over night, make sure to refrigerate them as well. I’ve made cream sauce from both cashews soaked for 2 hours and cashews soaked for 8 hours, and to be honest, have not seen much of a difference in the outcome or processing time, so stick with what works for you.
As far as the flavor goes, mix it up, and feel free to get creative! You can make lots of cream sauce in large batches, then divide it into smaller batches when you add your different flavors. I usually store mine in mason jars in the refrigerator where it keeps well for about 7-10 days.
One key ingredient I always add to my cashew cream sauce that helps to really boost the flavor and balance out the nutty taste is nutritional yeast.
It has a cheesy flavor and is often used for a cheese substitute in many different diets, such as the paleo diet. It helps to thicken sauces and dressings, and is a great source of nutrients as well.
As far as liquid is concerned, I definitely play it by ear when choosing how much to add. The amount of liquid you add to the cashews before processing will determine how creamy or thin your sauce turns out, but a good rule of thumb is to use about 1 1/4 cups liquid for every 2 cups of cashews, adjusting as necessary until you get the desired creaminess.
Comment down below some of your favorite cashew cream sauce variations!
Sriracha Red Pepper Cashew Cream Sauce
Ingredients
- 2 Cups Unsalted cashews
- 1 1/4 Cup Chicken broth
- 1/3 Cup Nutritional yeast
- 4 Tbsp Sriracha
- 1 Tbsp Red pepper flakes
- 2 Cloves Garlic
Instructions
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Soak the cashews in water for at least 2 hours, no longer than 8 hours. (If soaking over night be sure to refrigerate the cashews while they soak.)
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Drain the cashews in a colander. Add them to the food processor with the nutritional yeast, chicken broth, and garlic cloves.
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Blend until smooth and creamy. Separate the sauce into jars if making multiple flavors. If making one batch of sriracha red pepper sauce, add the sriracha and red pepper flakes then pulse for a few more seconds until combined.
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Keep refrigerated for 7-10 days.
Lemon Dijon Cashew Cream Sauce
Ingredients
- 2 lemons
- 2 tbsp Dijon mustard
- 2 cups unsalted cashews
- 1 1/4 cups chicken broth
- 1/3 cup nutritional yeast
- 2 cloves garlic
Instructions
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Soak the cashews in water for at least 2 hours, up to 8 hours. If soaking over night, be sure to refrigerate.
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Drain and rinse the cashews. Add to the food processor with chicken broth, nutritional yeast, and garlic. Blend until smooth and creamy.
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Halve and zest the lemons. Add the juice of both lemons plus the zest to the cashew sauce along with the mustard. Pulse for a few more seconds until combined. (Keep refrigerated, good for 7-10 days.)
Rosemary Garlic Cashew Cream Sauce
Ingredients
- 2 cups raw cashews
- 2 cloves garlic
- 1/3 cup nutritional yeast
- 1 1/4 cup chicken broth
- 2 sprigs rosemary
Instructions
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Soak the cashews in water for at least 2, up to 8 hours. If soaking over night, be sure to refrigerate. Drain and rinse the cashews.
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Add the cashews to the food processor with garlic, nutritional yeast, and chicken stock. Blend until smooth and creamy.
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Pull the rosemary leaves from the stems. Add to the cashew cream sauce and pulse until blended through. Store refrigerated for 7-10 days.
Miso Soy Cashew Cream Sauce
Ingredients
- 2 cups raw cashews
- 1 1/4 cup chicken broth
- 1/3 cup nutritional yeast
- 2 cloves garlic
- 2 tbsp miso
- 2 tbsp soy sauce
Instructions
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Soak the cashews in water for at least 2 hours up to 8 hours. If soaking over night be sure to refrigerate. Drain and rinse the cashews.
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Add the cashews to the food processor along with the chicken broth, nutritional yeast, and garlic. Blend until smooth and creamy.
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Add the miso and soy sauce and pulse until blended through. Store refrigerated for 7 to 10 days.