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Lemon-Ginger Cashew Cream Sauce (dairy-free, vegan)

Course Side Dish, Snack
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Author Ashleigh Grange


  • 2/3 cup raw cashews (soaked overnight)
  • 1 1-inch piece of ginger, chopped finely
  • 2 ½ Tbsp fresh lemon juice
  • ½ tsp fine sea salt
  • 3 Tbsp water or more to desired consistency


  1. Add all ingredients to a high-powered blender and blend until smooth. This takes about 5 minutes in my Vitamix and you may need to use a tamper. If the result is not a creamy, smooth sauce (it is still grainy) or if there isn’t enough liquid for your blender to whip the sauce smooth, you can add additional water (1 to 3 Tbsp is usually sufficient -- add one tablespoon at a time and blend after each). Note: The soak time of your cashews and/or your brand of blender will affect how much water is needed to make this sauce lusciously smooth.

  2. Taste and adjust seasoning to your liking. You may need additional ginger or lemon juice depending on your tastes.

Recipe Notes

You can also add extra water to turn this from a thicker sauce into more of a thinner dipping sauce.