This creamy white sauce is perfect for tossing with your favorite pasta or topping a baked potato. It's hard to believe it's dairy free!


Prep time    10 minutes  

Cook time   5-8 minutes    

Yield               4 servings



  • 3/4 cup raw cashews
  • 1 cup water
  • 1 cup nondairy milk
  • 2 teaspoons lemon juice
  • 2 teaspoons Dijon mustard
  • 4 garlic cloves
  • 3 tablespoons nutritional yeast flakes
  • 1/2 teaspoon sea salt or to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg


  1. Place the cashews, water, milk, lemon juice, garlic, nutritional yeast , salt pepper, nutmeg, and Dijon into a Vitamix or other high-powered blender and blend for 1-2 minutes. The texture should be smooth and creamy.
  2. Transfer the mixture to a saucepan and cook over medium heat for 5-10 minutes, stirring , until completely thickened. Serve over pasta or potatoes.

✏️ Tips & Hints

  • If you do not have a Vitamix or high speed blender, I highly recommend you soak the cashews overnight and rinse them before blending. This will reduce the possible grittiness of your cashew cream sauce.
  • Try blending basil or spinach into the sauce for a beautiful green sauce.