Spicy Vegan Cashew Cream

Spicy Vegan Cashew Cream

Somewhere between a nacho cheese, a spicy-sweet cream sauce, and the kind of food you want to consider bathing in lives this crazy-versatile vegan cashew sauce. It's sweet n spicy, creamy as heck, and ready to change the way you eat, well, pretty much everything. Your roasted veggies/pasta/salads/burgers/sandwiches/tacos will not.know.what.hit them. Plus it's easy to customize with the tips at the bottom. Let's get to it!


Makes about 1 cup

½ cup Yumbutter Superfood Cashew Butter

¼ cup water (you may use more for a thinner consistency)

¼ teaspoon cayenne pepper

½ teaspooon ground cumin

¾ teaspoon ground coriander

1” piece turmeric root, peeled OR 1 teaspoon dried and ground turmeric

½” piece fresh ginger root, peeled OR ½ teaspoon dried and ground ginger

1 tablespoon pourable honey

Zest of 1 lemon

1 teaspoon fresh lemon juice

½ teaspooon black pepper

Salt to taste


Combine all ingredients in a blender — high-speed works best and process until fully incorporated. For a spreadable consistency (for use on sandwiches, or as a dip), use less water. for a more pourable consistency (for use on salads and as a sauce), use more water.

Customize this!

-Swap lime for the lemon zest and juice

-Use maple syrup instead of honey

-Dial back the spice level

-Use 50/50 cashew butter and peanut butter

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