If you’re on the lookout for a delicious, dairy-free sauce that’s rich in flavour, packed with nutrients, and incredibly versatile, you’re in the right place. Creamy vegan cashew sauce has become a staple in many UK kitchens—perfect for pastas, dips, dressings, and more. The best part? You don’t need whole cashews to achieve that velvety texture. Cashew LP (Large Pieces) are just as effective—and often more affordable.
In this guide, we’ll walk you through exactly how to make a silky-smooth vegan cashew sauce using Cashew LP, as well as some helpful tips for storage and use. Let’s dive in.
Why Use Cashew LP Instead of Whole Cashews?
Cashew LP refers to Large Pieces of broken cashews, often sorted out during the grading process. While they aren’t as aesthetically pleasing as whole nuts, they maintain the same nutritional profile and creamy texture when blended.
For home cooks and plant-based food lovers, Cashew LP offers:
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Cost-effectiveness – often cheaper than whole cashews.
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Efficiency – smaller pieces blend more quickly.
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Zero waste – perfect use for otherwise discarded cashew bits.
So not only are you saving money, but you’re also reducing food waste—win-win!
Ingredients You’ll Need
To make a basic creamy vegan cashew sauce, gather the following:
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1 cup Cashew LP (soaked)
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1/2 cup water (plus more as needed)
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2 tablespoons nutritional yeast (adds a cheesy flavour)
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1 tablespoon lemon juice
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1 garlic clove (raw or roasted)
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
Optional additions:
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Mustard for tang
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Smoked paprika for depth
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Chilli flakes for heat
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Fresh herbs like parsley or basil
Step-by-Step: How to Make Cashew LP Sauce
1. Soak the Cashews
Place your Cashew LP in a bowl and cover with hot water. Let them soak for at least 15–20 minutes. If you have more time, soak for up to 2 hours for an ultra-smooth blend.
Why soak? Soaking softens the cashews, making them easier to blend and improving digestibility.
2. Drain and Rinse
After soaking, drain and rinse the cashew pieces under cold water. This removes any bitterness and prepares them for blending.
3. Blend Until Smooth
Add the soaked Cashew LP to a high-speed blender along with the rest of the ingredients. Start with 1/2 cup of water and blend on high for about 1 minute.
Stop to scrape down the sides, then continue blending until the sauce is completely smooth. If it’s too thick, add a splash more water until your desired consistency is reached.
4. Taste and Adjust
Now’s the time to fine-tune your flavour. Add more salt, lemon juice, or nutritional yeast depending on how tangy or savoury you like your sauce.
Storage Tips
Cashew sauce can be made in advance and stored for convenience:
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Fridge: Store in an airtight container for up to 5 days.
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Freezer: Freeze in small portions using an ice cube tray. Once frozen, transfer to a bag or container for up to 2 months.
Let it thaw in the fridge overnight or gently warm on the hob before serving.
How to Use Vegan Cashew Sauce
Once you’ve mastered this creamy base, the uses are endless. Here are a few UK kitchen favourites:
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Pasta Sauce – Toss with cooked pasta for a dairy-free Alfredo-style dish.
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Dip – Serve with raw veggies, crisps, or tortilla chips.
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Spread – Slather on sandwiches or wraps.
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Salad Dressing – Thin with a little extra lemon juice or vinegar.
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Baked Dishes – Layer in lasagna, shepherd’s pie, or use in vegan gratins.
It’s not just a replacement for dairy—it’s a flavourful, wholesome upgrade.
Nutritional Benefits
Cashew LP isn’t just a budget-friendly ingredient—it’s a powerhouse of nutrition. One serving provides:
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Healthy fats (mainly monounsaturated)
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Plant-based protein
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Magnesium and copper
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Iron and zinc
With no cholesterol and a lower environmental impact compared to dairy, cashew sauce is a smart, sustainable choice for any modern kitchen.
Final Thoughts
Creamy vegan cashew sauce made with Cashew LP is proof that you don’t need expensive or fancy ingredients to create something truly delicious. Whether you’re following a plant-based diet, trying to cut down on dairy, or just want to explore new flavours, this sauce is a must-have in your recipe rotation.