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vegan cashew cream sauce in a jar with a spoon

Jalapeño Cashew Cream Sauce

Delicious and easy cashew cream sauce with a kick of heat from jalapeño! This wonderful vegan cashew cream sauce is packed with flavor and healthy fats, and is perfect for pasta, grain bowls, tacos and even dipping.

Course Dairy Free, Gluten Free, Grain Free, Paleo, Sauce, Side Dish, Vegan, Vegetarian
Cuisine American
Keyword cashew cream sauce, vegan cashew cream sauce
Prep Time 2 hours
Cook Time 5 minutes
Total Time 2 hours 5 minutes
Servings 4 servings
Author Monique Volz of AmbitiousKitchen.com


  • ¾ cup raw cashews*
  • 1/3 cup water, plus 2 tablespoons more if necessary
  • 1 medium jalapeno, seeded
  • 1 clove garlic
  • 2 tablespoons fresh lemon juice
  • 3/4 teaspoon salt
  • ½ teaspoon onion powder
  • Freshly ground back pepper


  1. Soak the cashews in 2 cups of warm water for at least 2 hours; otherwise I've found that you can easily speed up the process by adding the raw cashews to a pot with water and placing over high heat. Bring water to a boil, then immediately turn off the heat; let the cashews sit for about 30 minutes in the hot water, then drain.
  2. Once the cashews have finished soaking you'll be ready to make the sauce: add drained cashews, fresh water, jalapeno, garlic, fresh lemon juice, salt, onion powder and black pepper to a blender. Blend on high until sauce comes together. If you want a bit of a thinner sauce, add 1-2 tablespoons more water. Makes roughly 1 cup sauce. Serves 4.