Name: Garlic & Sage Cashew Cream Sauce
Prep time: 5 min
Total time: 5 min
Yield: 8 Servings
Cuisine: American
Ingredients: 1.5 cups cashews; 0.25 cup unflavored almond milk; 0.5 cup vegetable stock; 0.5 tsp ground sage; 2 cloves garlic; 1 tbsp olive oil; salt and pepper

If you’ve never made Cashew Cream Sauce, it’s ridiculously easy. Cashew are soaked for a while. Preferably overnight. Then the cashews and all of the remaining ingredients are blended up together and….it’s done! Literally that easy. AND, it’s completely vegan and 110% delicious!

Other

5 m

American

Food with Feeling

May 5, 2026

Foodwithfeeling.com

From the Cook

1/5

Garlic & Sage Cashew Cream Sauce

Food with Feeling Verified

Foodwithfeeling.com

Ingredients

Warning0 allergens identified

Instructions

Visit Blog

Instructions

Soak the cashews for at least 3 hours but preferably over night. When ready to make the sauce, rinse the cashews thoroughly and drain.

In a blender or food processor, combine all of the ingredients and blend until creamy and smooth. It may take a few minutes of blending to get a nice smooth consistency.

If you want the sauce a bit thinner, simply add in a bit more almond milk or water 1 tablespoon at a time until it reaches your desired consistency.

Serve over top of some good noodles and ENJOY!

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Soak Cashews in Hot Water for Speed 💧
If you're short on time, use hot water instead of cold for soaking cashews—they'll soften in just 30 minutes instead of overnight, producing the same creamy texture.
Bloom Your Sage in Oil First 🌿
Toast the ground sage in warm olive oil for 1-2 minutes before blending to unlock its earthy oils and deepen the flavor complexity of your sauce significantly.
Start Blending with Less Liquid 💨
Begin blending with just 1 cup of stock and almond milk combined, then add more gradually until you reach desired consistency—this prevents over-diluting and gives you better control.
Strain Your Soaked Cashews Thoroughly 🫧
Always drain and rinse your soaked cashews completely before blending to remove any bitter compounds that may have leached into the soaking water.
Finish with Raw Garlic and Salt Adjustment ✨
Reserve a small clove of raw minced garlic to stir in after blending for bright, fresh garlic notes, and taste-test before adding final salt for perfect seasoning balance.