Creamy Cashew Sauce (Vegan!)

This delicious, creamy sauce is super satisfying without being too heavy or too rich. It’s vegan, oil-free, protein-packed, and is excellent when you want some comfort food but don’t want to feel gross afterward. It requires just a few ingredients and a blender. This sauce will keep well in the fridge for a while, so make a big batch and keep the cheesy cashew meals coming for days!

What is Arrowroot Powder?

Arrowroot powder comes from a root vegetable, and is naturally vegan and gluten-free. Arrowroot powder is tasteless, and is a compliant thickener in programs that otherwise don’t allow flours or starches, such as Bright Line Eating, Whole30, and Paleo. Compared to more traditional thickeners like cornstarch, arrowroot is new on the scene and becoming increasingly trendy as a flour alternative.

Arrowroot is my go-to for thickening gravies, soups, and sauces. It has a slightly different texture and thickening quality than cornstarch, and I love it. When warmed, it has a lovely, cheesy, almost stringy quality that I just love in any saucy situation. One pinch goes a long way. I consider it one of my basic pantry staples.

Not Eating Pasta?

I know that many people who follow my blog don’t eat flour or pasta for various reasons. This sauce is also super yummy as a sauce on other starchy foods such as potatoes or hominy, or try mixing it into cooked spinach for easy creamed spinach.

If you’re looking for a good brand of flour-free, high-protein pasta, I recommend banza chickpea pasta. It comes in so many sizes and shapes, and has the best texture of any legume pastas I’ve tried.

This Creamy Cashew Sauce Is:

  • Garlicky
  • Creamy
  • Comforting
  • Cheesy
  • Healthy
  • Vegan
  • Oil-free
  • Not-too-heavy
  • Delicious
  • Easy
  • Big-batch-worthy

If you make this delicious creamy cashew sauce, leave a comment below, rate it, or tag me in your meal pics on Instagram @katiesconsciouskitchen. Or, join my free private facebook group to share your creations and inspire others! I love to see what you all are making out there. Enjoy!

For more comfort food with a healthy, plant-based spin, check out:

Creamy Cashew Sauce

This delicious, cheesy cashew sauce is creamy and satisfying without being too heavy or rich. It's vegan, oil-free, protein-packed, and made in a blender.
5 from 1 vote
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Active Time: 5 minutes
Soak Time: 1 hour
Servings 6


  • 1.5 cups cashews, soaked, see notes
  • 2 tsp arrowroot powder
  • 3-4 tbsp nutritional yeast
  • 2 cloves garlic, crushed
  • 1/2 tsp sea salt
  • 1.5 cups soy milk or almond milk, more as needed, to thin


Sauce Instructions

  • Place the cashews in a bowl or cup of water, and let them soak at room temperature for at least an hour, or up to 4 hours.
  • Drain the cashews and add them to a blender with the rest of the ingredients.
  • Blend until smooth. Add plant-based milk as needed to thin. Keep in mind the arrowroot powder will cause the sauce to thicken when warmed, so it's okay if it's on the thin side.

Ideas for Use

  • I like to add this sauce to a pot of hot, drained pasta and stir it over the stove for 30 seconds or so to warm and thicken. I also like to add spinach to the pasta at the same time as the sauce, to wilt it and stir it in.
  • Try adding some of this sauce to a pan of cooked spinach for a super quick, easy and tasty side of creamed spinach.


  • I’ve used both roasted and raw cashews for this recipe, and both are delicious.
  • If you’re short on time, quick soak the cashews by pouring boiling water over them and letting them sit for 15 minutes, covered with a lid. Drain and use as directed.
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