Some meals are worth eating on repeat for at least a week, and I’ve been going strong with this creamy cashew sauce for at least a week now. Why eat anything else??
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’s Arrowroot Powder?
I discovered arrowroot powder back when I was following Bright Line Eating, because it was one of the only compliant thickeners in that program. Even though I no longer follow the program and have since re-introduced common thickeners into my diet like flour and cornstarch, I still prefer arrowroot to thicken my sauces and gravies.
When warmed, arrowroot has a lovely, cheesy, almost stringy quality that I just love in any saucy situation. You can buy arrowroot powder online here. One pinch goes a long way. I consider it one of my basic pantry staples. Feel free to swap the arrowroot powder for your preferred starch or flour in this recipe, it will still work great.
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. The curly noodles in the picture at the top of this post are banza noodles.
This Creamy Cashew Sauce Is:
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!
- 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.
*Affiliate Link Disclosure: This post may contain affiliate links, meaning that I earn a small commission on sales made from my links at no extra cost to you. The products I recommend in my posts are only brands that I can personally recommend and use myself.
For more comfort food with a healthy, plant-based spin, check out:
- Eggplant & Caramelized Onion Dip
- 16 Satisfying Vegan Soup Recipes
- Easy Cheesy Noodles (Vegan, Oil-Free!)
- Flourless Sweet Potato Brownies
- Vegan Ranch Dressing