Herby, zesty, creamy Everything Cashew Sauce is for pasta, soups, stews, roasted veggies, and more! It's packed with antioxidants, flavorful, and vegan. Take your next meal up a notch with this magical green sauce! It's freezer-friendly and the perfect way to use up greens and herbs.
I recommend layering your meals to pack more vitamins, minerals, and flavor. Plus, this cashew sauce adds a layer of creaminess. Use it in place of cream or coconut milk in recipes. It's far more nutritious and delicious!
Use this as a dressing for salad, a healthy sauce for pasta, for adding creaminess to curries, stews, soup (like this butternut squash lentil soup), or for drizzling on roasted veggies, and stuffed sweet potatoes.
This Everything Cashew Sauce was inspired by my Anti-Inflammatory Salad Dressing, as well as this Healthy Green Goddess Dressing on my site.
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👩🏼🌾 Ingredients
- Greens
- Fresh herbs
- Raw cashews
- Miso
- Garlic
- Lemon juice
See the recipe card for quantities.
🥬 Substitutions
- Greens - use spinach, watercress, kale, arugula, or any greens you have on hand
- Herbs - use oregano, thyme, basil, dill, or fresh herbs you have on hand
- Cashews - substitute with almonds, walnuts, pinenuts, or a mixture of nuts
- Miso - use Dijon mustard instead to taste
For more healthy and easy sauces, dressings, and spreads, visit my Vegan Condiments page.
📖 How to Make Everything Cashew Sauce
For the full recipe with quantities, scroll down to the bottom of the post. This is an overview.
If you do not own a high-speed blender, soak the cashews overnight in the fridge, or simmer vigorously in water for 10 minutes before using. Drain and rinse.
Step 1. Blend: Transfer the cashews, miso, lemon juice, garlic, and water to the canister of a blender. Blend on high until smooth.
Step 2. Add greens: Add the greens and herbs and blend until incorporated. Add salt and pepper to taste.
✔️ Expert Tips
- Soak the cashews overnight or vigorously simmer for 10 minutes before using if you do not own a high-speed blender.
- For a spicy kick, choose spicy greens such as watercress and mustard or dandelion greens.
- Use a mixture of greens for more nutrients.
- Adjust water as needed until the desired consistency, or add cashew, oat, or soy milk for a heavier sauce.
- Storage: Refrigerate Cashew Sauce in an airtight container for up to 4 days. Or freeze in a freezer-safe container for up to 3 months.
🙋🏽♀️ Recipe FAQs
Soak the cashews for the smoothest texture, or use a quality high-speed blender to ensure that the cashews are thoroughly broken down.
Adding an adequate amount of liquid is crucial for achieving a creamy texture. If the sauce is too thick or if there isn't enough liquid, it may turn out grainy. Try adding more water, plant-based milk, oil, or other liquids to achieve the desired consistency.
Make this cashew sauce without the greens and herbs, and it will last up to 7 days. Blend in the greens for serving, using up fresh herbs and green veggies that are going bad.
Cashews are a good source of essential nutrients, including healthy fats, protein, vitamins (such as vitamin K and B vitamins), and minerals (such as magnesium and phosphorus). Cashews contain monounsaturated and polyunsaturated fats, which are considered heart-healthy fats. They also provide a moderate amount of protein, which is important for muscle repair, immune function, and overall cellular function.
Herbs and greens are loaded with antioxidants, and greens provide iron and a boost of vitamins and minerals.
🫙 Related Recipes
🥣 Pairing
These are my favorite dishes to serve with Cashew Sauce with Herbs:
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Everything Cashew Sauce
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Ingredients
- 1 cup raw cashews*
- 1 tablespoon white miso (mellow miso) or Dijon mustard to taste
- 1 small lemon juice
- 1 large garlic clove
- ⅔ cup water
- 2 packed cups chopped greens (baby spinach, watercress, kale)
- ¼ cup fresh herbs (oregano, thyme, basil, dill, chives, parsley)
- Salt and black pepper to taste
Instructions
- Drain and rinse the cashews if soaking.
- Blend: Transfer the cashews, miso, lemon juice, garlic, and water to the canister of a blender. Blend on high until smooth.
- Add greens: Add the greens and herbs and blend until incorporated. Add salt and pepper to taste.
Notes
- *Soak the cashews overnight (or vigorously simmer for 10 minutes) if you do not have a high-speed blender.
- For a spicy kick, choose spicy greens such as watercress and mustard or dandelion greens.
- Use a mixture of greens for more nutrients.
- Adjust water as needed until the desired consistency, or add cashew, oat, or soy milk for a heavier sauce.
- Storage: Refrigerate Everything Cashew Sauce in an airtight container for up to 4 days. Or freeze in a freezer-safe container for up to 3 months.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Diane Quinn says
This sauce is amazing. Used it with the butternut squash and lent soup, tossed into a kale salad and added it to a veggie pasta. I could eat it with a spoon. So delicious. Thanks for sharing the recipe
Nisha Melvani, RDN says
I'm thrilled to hear you enjoyed it! Thanks for commenting.