Cashew Cream Sauce
A silky, aromatic cashew cream sauce inspired by Indian cuisine. Made by blending soaked cashews with warm spiced water, this rich sauce becomes a luxurious base for curries, a creamy coat for vegetables, or a dip for bread. The gentle heat of ginger and garlic mingles with warming spices to create depth without overpowering. Ready in 15 minutes, it's naturally vegan and requires no dairy.
- Prep
- 5 min
- Cook
- 5 min
- Wait
- 5 min
- Total
- 15 min
- Makes
- About 1¼ cups (300 ml) sauce
Steps
Before you start
- Have a high-powered blender ready
- Measure all spices before you start blending
- Use room-temperature or warm water to help cashews blend smoothly
Soak the cashews
- Pour the raw cashews into a small bowl and cover with ½ cup (120 ml) of hot water.
- Let sit for exactly 5 minutes—this softens them just enough for smooth blending without making them mushy.
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Ready when: Cashews will be pale and noticeably softer when pressed
Tip: Use hot water—cold water will take 30+ minutes and the sauce won't be as smooth
Toast the spices
- While the cashews soak, warm a small saucepan over medium heat (about 1 minute).
- Add the ground cumin, coriander, and turmeric and toast them together, stirring constantly, for 1 minute.
- You'll smell a fragrant, nutty aroma—this blooms the spices and deepens their flavor.
- Pour in the remaining ¾ cup (180 ml) of water and remove from heat.
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Ready when: Spices are fragrant and no longer raw-smelling
Tip: Toast the dry spices first before adding water—this prevents the liquid from sputtering and releases essential oils
Drain and combine
- Drain the soaked cashews in a fine-mesh strainer, discarding the soaking water.
- Transfer them to your high-powered blender.
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Tip: Don't save the soaking water—it can contain tannins that dull the sauce's color and taste
Add aromatics and spiced water
- To the blender with the cashews, add the minced garlic, minced ginger, and the spiced water (still warm).
- Let it cool for about 1 minute so the blender motor doesn't strain, then secure the lid.
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Ready when: All ingredients are in the blender and lid is secure
Tip: Wait a minute before blending—pouring boiling liquid straight in can crack the blender pitcher
Blend until silky smooth
- Blend on high speed for 1–2 minutes, starting at medium speed for 30 seconds to ensure everything incorporates, then moving to high.
- The sauce should become completely smooth and creamy, with no visible cashew particles or grain.
- Stop and scrape the sides if needed.
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Ready when: Sauce is completely smooth and pours easily without grittiness
Tip: High-powered blenders (like Vitamix or Blendtec) work best. A standard blender may need an extra minute and more water to achieve smoothness
Season to taste
- Pour the sauce back into a bowl or measuring cup.
- Taste it and season generously with sea salt and freshly ground black pepper.
- Add the optional lemon juice if you want brightness—it cuts through the richness beautifully.
- Stir well.
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Ready when: Sauce is well-seasoned and tastes balanced
Tip: Start with ½ teaspoon (3 g) salt and add more gradually—it's easier to add salt than remove it
Good to know
Tips
- For a thinner sauce suitable for drizzling over rice or vegetables, blend in an extra ¼ cup (60 ml) of warm water. For a thicker sauce to coat curry vegetables, use the same amount of cashews but only ¾ cup (180 ml) total water.
- Toasting the spices in a dry pan before adding water intensifies their flavor—never skip this step. It's the difference between a flat sauce and a deeply aromatic one.
- This sauce is naturally vegan and dairy-free. It works as a replacement for cream in any curry recipe; it's especially stunning with roasted vegetables, in tikka masala, or as a base for creamy vegetable curries.
- Freshly ground black pepper makes a visible difference in this delicate sauce. If you only have pre-ground pepper, add it right before serving so it stays visible and doesn't fade into the cream.
Make ahead
Make the sauce up to 3 days ahead and store it in an airtight container in the refrigerator. It thickens slightly when chilled; warm gently in a saucepan with a splash of water to return it to pourable consistency, or thin it with additional warm water as needed.
Storage & reheating
Room temperature: up to 2 hours in an airtight container. Refrigerator: up to 3 days in a sealed glass container—gently reheat in a saucepan over low heat, whisking in water a tablespoon at a time if it has thickened. Freezer: up to 3 months in a freezer bag or container; thaw overnight in the fridge and reheat gently.
Substitutions
- raw cashews, unsalted → raw blanched almonds or raw macadamia nuts. Use the same weight. Almonds will be slightly less creamy but more neutral; macadamias will be richer and more buttery. Both work well with the spices.
- fresh ginger → ground ginger. Use ¼ teaspoon (½ g) ground ginger in place of 1 tablespoon (15 g) fresh. Ground ginger is more potent, so taste and adjust. You'll lose some aromatic freshness but gain shelf stability.
- ground cumin → ground fennel seed or ground caraway. Maintains warmth and earthiness but shifts the flavor profile. Use the same amount and taste to adjust spice balance.
- fresh lemon juice → lime juice or white vinegar. Lime adds tropical brightness; vinegar adds sharpness. Use the same amount but taste first—vinegar is more pungent, so you may use just 1 teaspoon (5 ml).
