Vegan Dill Cashew Sauce

This cashew lemon, capers, and dill sauce is yummy, dairy-free, vegan, and gluten-free. It is creamy, delicious, and perfect for pasta, drizzled on a bed of greens or as a soup or sauce thickening agent.

This recipe is super easy. Cashews give this sauce a creamy texture, capers add saltines and tanginess, and dill provides a lot of flavor. 
Perfect for pasta, salads, grain bowls, and more. A gluten-free and oil-free alternative that’s easy to make and packed with bold flavors!

As a nutrition consultant and chef, I love finding creative ways to make sauces that are rich, creamy, and completely plant-based. This cashew-based sauce is the perfect alternative to dairy cream or sour cream. It’s smooth, tangy, and packed with flavor, making it a versatile addition to your meals. The raw cashews provide a luxurious creaminess, while capers add a briny, salty kick. The fresh lemon juice brightens the flavors, and dill gives it a refreshing, herby taste. This easy vegan cashew sauce is one you’ll want to keep on hand!

Why You’ll Love This Recipe

This vegan cashew cream sauce is not only easy to make, but it’s also loaded with nutrients, bold flavors, and versatility. Here’s why it’s a must-try:

• Creamy & Dairy-Free: The creamy & dairy-free texture comes from raw cashews, which blend into a smooth, velvety consistency without any dairy products. It’s the perfect replacement for heavy cream, sour cream, or traditional dairy-based sauces.

• Versatile & Multi-Use: Works beautifully as a pasta sauce, nacho cheese sauce, salad dressing, or burrito bowl topping. You can even drizzle it over stuffed baked potatoes, sweet potatoes, or roasted veggies for a creamy, flavor-packed meal.

• Easy to Make: Just soak, blend, and enjoy—no cooking required!

• Oil-Free & Gluten-Free: A delicious dairy-free alternative that fits many dietary preferences. If you’re looking for a great way to boost the flavor of your meals while keeping them nutritious, plant-based, and satisfying, this sauce is a must-try!

Ingredients for Vegan Cashew Sauce

Raw cashews (soaked) – Provides a creamy base and mild, nutty flavor.

Garlic, minced – Adds depth and a subtle savory note.

Capers – Gives a briny, salty kick that enhances the flavor.

Dijon mustard – Provides a slight tang and creaminess.

Lemon juice – Brightens and enhances the sauce’s zesty profile.

Nutritional yeast (optional) – Adds a cheesy, umami-rich taste.

Water, as needed – Adjusts consistency to your preference.

How to Make It Creamy Vegan Cashew Sauce

1. Soak the cashews: To achieve a smooth and creamy texture, soaking the cashews is essential. Place raw cashews in a medium bowl and cover them with fresh water. Let them soak for at least 4 hours to soften, which helps blend them into a velvety consistency. If you’re short on time, use a quick method by pouring hot water over the cashews and letting them sit for 30 minutes—this will soften them much faster.
2. Drain and rinse: After soaking, drain the cashews and rinse them under cold water to remove excess starch and improve the sauce’s overall texture. Proper rinsing ensures a mild, neutral flavor, allowing the other ingredients to shine.
3. Blend the ingredients: Transfer the soaked and rinsed cashews to a high-speed blender or food processor. Add the capers, Dijon mustard, garlic, dill, lemon juice, black pepper, nutritional yeast (if using), and a small amount of water or vegetable broth. Make sure to start blending on low speed, then gradually increase to high. Scrape down the sides as needed to ensure all the ingredients combine evenly.
4. Blend until smooth: Blend until completely smooth and creamy. Depending on your preference, you can adjust the thickness: For a thicker sauce (perfect for dips or spreads), use less water. For a thinner consistency (ideal for drizzling over salads or pasta), slowly add more water or plant-based milk until the sauce reaches your desired texture. If your blender is struggling, add a little water at a time and continue blending until silky smooth. 
5. Serve or store: Once blended, your vegan cashew cream sauce is ready to use! Serve immediately as a pasta sauce, salad dressing, or dipping sauce.

Ingredient Substitutions

• Cashews: Swap with silken tofu or firm tofu for a nut-free version.
• Dijon Mustard: Use apple cider vinegar or hot sauce for a tangy kick.
• Capers: Replace with green olives for a similar briny flavor.
• Dill: Substitute with fresh herbs like parsley or chives.
• Nutritional Yeast: Skip it or replace it with deactivated yeast for a mild cheesy flavor.

Health Benefits for Women’s Health

This vegan cashew sauce is packed with key nutrients that support women’s overall health.

Cashews are a great source of healthy fats, magnesium, and plant-based protein, which help balance hormones, improve brain function, and sustain energy levels. Magnesium also plays a role in reducing stress and promoting better sleep, while the healthy fats support glowing skin and hormone production.

Dill is loaded with antioxidants and anti-inflammatory compounds, which can ease bloating, improve digestion, and support gut health—a crucial factor in hormonal balance and immune function. While lemon juice is rich in vitamin C, which boosts immunity, enhances collagen production for radiant skin, and helps the body absorb iron—essential for preventing iron deficiency, which many women face.

Capers contain flavonoids and anti-inflammatory properties, which may reduce swelling, support heart health, and fight oxidative stress. They also offer minerals like calcium and iron, which are important for overall well-being.

Chef Tips

For the best flavor, always use freshly squeezed lemon juice—store-bought juice lacks the same brightness. A powerful blender is the secret to achieving a smooth, creamy sauce, since regular blenders may not provide the same consistency. If your sauce is too thick, simply add a little water, almond milk, or pasta water to thin it out. For extra richness, let the flavors meld by chilling the sauce for an hour before serving.

Ways to Serve

This creamy dill cashew sauce is incredibly versatile. Drizzle it over favorite pasta recipes, grain bowls, or stuffed baked potatoes. Use it as a dipping sauce for tortilla chips, or mix it into burrito bowls and whole food plant-based meals. It’s also great as a vegan Alfredo sauce or a creamy pasta sauce. The best texture comes when using it fresh, but it can also be reheated with a splash of plant milk.

Storage

Store leftovers of Vegan Dill Cashew Sauce an airtight container in the refrigerator for up to 6 days. As the sauce chills, it will naturally thicken—before serving, stir in a splash of water, vegetable broth, or plant-based milk to adjust the consistency. For longer storage, freeze the sauce in ice cube trays for easy portioning. Simply thaw, stir, and enjoy when ready to use!

Equipment

1. High-speed blender or food processor
2. Medium bowl
3. Measuring cups and spoons
4. Knife and cutting board
5. Spatula 

Frequently Asked Questions

Can I make this sauce ahead of time?

Yes! It stores well in the fridge for up to 6 days or can be frozen for longer storage.

Can I make this sauce nut-free?

Yes! Substitute silken tofu or white beans for a similar creamy texture.

What’s the best way to reheat leftovers?

For the best consistency, reheat with a splash of almond milk, vegetable broth, or pasta water.

What if I don’t have a high-speed blender?

A regular blender can work, but you may need to blend longer and add more water to achieve smoothness.

Basic Cashew Sauce Recipe

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