Creamy Garlic Sauce

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A quick and deliciously Creamy Garlic Sauce that goes with almost anything! Make a batch for the week and add it to Buddha Bowls, roasted veggies, or use it in place of sour cream.

Creamy garlic sauce garnished with chopped chives.

This versatile sauce is packed with heart-healthy fats, a modest amount of plant-based protein, and tastes amazing. You can also add it to soups, stews, and curries for a creamier texture. It's dairy-free, gluten-free, and vegan.

This sauce recipe was inspired by my Creamy Dairy-Free Ranch Dressing, as well as this Easy Vegan Mayonnaise recipe on my site.

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👩🏼‍🌾 Ingredients
🧄 Substitutions
📖 Instructions
💡 Expert Tips
🙋🏽‍♀️ Recipe FAQs
🍽 Related Recipes
👩🏽‍🍳 Made This Recipe?
📖 Recipe
💬 Comments

👩🏼‍🌾 Ingredients

Garlic, lemon, cashews, and chopped chives in a white bowl.

Cashews give garlic sauce a creamy texture and add heart healthy fats and a modest amount of protein.
Chives add a mild onion flavor similar to leeks. They are rich in several nutrients and antioxidants.
Garlic - I used raw garlic cloves, but you can use roasted garlic instead for a slightly sweeter, and even creamier sauce. (Use 1 small head roasted garlic to replace the 3 raw cloves.)

See recipe card for quantities.

🧄 Substitutions

Chives - the chives can be replaced with a different herb (parsley, dill, basil, cilantro)
Cashews - use firm silken tofu, or soaked almonds or sunflower seeds instead for this creamy garlic sauce

This Lazy Buddha Bowl with Creamy Garlic Sauce recipe on my website works great with this sauce! Visit my Vegan Side Dish Recipes page for more vegan dips and spreads.

📖 Instructions

Raw cashews in a glass pyrex measuring cup with water being poured in.

Step 1. Soak the cashews in boiled water for at least 10 minutes. Over soak overnight in the refrigerator.

Step 2. Drain the cashews and rinse them in a fine mesh strainer.

Cashews, chives, 3 garlic cloves, and water in a blender canister.

Step 3. Transfer the cashews, garlic, chives, lemon juice, and ½ cup water to a blender. Blend on high until smooth. Add more water as needed until the desired consistency. Season with salt, and more lemon juice to taste. Garnish with chopped fresh herbs.

Sweet potato, roasted chickpeas, quinoa, white creamy garlic sauce, and a chopped parsley garnish with a black fork.

Step 4. Refrigerate in an airtight container for up to 5 days. Drizzle on Buddha bowls, roasted veggies, use as a dip for crudités, or add it to curries and soups for creaminess.

💡 Expert Tips

Equipment: Use a high-speed blender for best results. It's a worthwhile investment especially if you plan on making more vegan sauces, homemade nut butters, or your own dairy-free milks!
Storage: Refrigerate any remaining Creamy Garlic Sauce in an airtight container for up to 5 days.

🙋🏽‍♀️ Recipe FAQs

Is garlic sauce made from mayo?

Garlic aioli is typically made from lemon juice, garlic, salt, and pepper mixed with mayonnaise. However, this is more of a dressing, and not as thick and creamy as an aioli. It is made with cashews instead of mayonnaise.

How healthy is garlic sauce?

Garlic offers multiple health benefits. Research has shown that garlic oil works as an anti-inflammatory, and can have a positive impact on your arteries and blood pressure. It may also help boost immunity.

Is it better to eat raw or cooked garlic?

You will likely get the most benefit from raw garlic, which is why this Creamy Garlic Sauce is so healthful. If you choose to cook it, do not heat it above 140º Fahrenheit (60º Celsius). Higher temperatures kill the allicin (one of the main active compounds in garlic), so add garlic to your recipes when you’re almost done cooking.

👩🏽‍🍳 Made This Recipe?

Share your Creamy Garlic Sauce creation with me on Instagram. It makes my day to see you recreate my recipes.

I would love it if you would ⭐️ rate this recipe and leave a comment. Thank you in advance.

📖 Recipe