Go Back
–+ servings
Creamy garlic sauce garnished with chopped chives.
Print Recipe
5 from 4 votes

Creamy Garlic Sauce

A quick, dairy-free Creamy Garlic Sauce that goes with almost anything! Add it to Buddha Bowls, roasted veggies, curries, soups, & crudités.
Prep Time0 minutes
Cook Time5 minutes
Total Time5 minutes
Course: Condiment
Cuisine: Vegan
Diet: Vegan, Vegetarian
Servings: 6 people
Calories: 63kcal
Author: Nisha Melvani

Ingredients

  • 1 cup raw cashews soaked in boiled water for 10 minutes, orovernight, drained*
  • 3 small cloves garlic
  • 7 chives or 1 tablespoon chopped fresh herbs, plus more for garnish
  • 2 tablespoons fresh lemon juice plus more to taste
  • Salt and freshly ground black pepper to taste

Instructions

  • Blend: 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.

Notes

  • Substitute the cashews with silken firm tofu, or ½ cup soaked sunflower seeds
  • 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.

Nutrition

Calories: 63kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 2mg | Potassium: 86mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 1mg