Creamy cashew garlic dip swirled in a glass jar beside a veggie platter.

Roasted Garlic Cashew Cream (Dairy-Free White Sauce & Dip)

Recipe By : Michelle McCowan

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This Roasted Garlic Cashew Cream is a delicious dairy-free alternative that can double as a white sauce or dip! Plus, it's made with just five simple ingredients and is free of added sugar and artificial flavours.

Pin Recipe

Prep Time 5

Cook Time 20

Soaking Time 30

Total Time 55

Dietary DF, GF, Soy Free

Season(s) All Seasons

Difficulty Moderate

Yield 2.5 Cups

Equipment

Blender
Measuring Utensils
Oven or Stovetop

Ingredients

▢ 2 cups Raw Cashews (or Cashew Cream - See notes)
▢ 1.5 cups Filtered Water
▢ 3 Garlic Cloves
▢ 2 tbsps Extra Virgin Olive Oil (or Pure Avocado Oil)
▢ 1 tablespoon Fresh Lemon Juice (or Apple Cider Vinegar)
▢ 1 teaspoon Himalayan Salt (or Other Natural Mineral Salt)

Instructions

Cashews are much easier to blend and digest when they are first soaked. To do this, place the raw cashews in a sealable container and cover them with filtered water. You can add a teaspoon of apple cider vinegar or kelp powder to further improve their digestibility.
Cover with a lid and place in the fridge to soak overnight or for 8 - 12 hours. Alternatively, you can do a quick soak by using warm water and allowing them to soak for 10 - 30 minutes.
Once the cashews are soaked, strain out the soaking water and rinse the cashews well. Set the soaked cashews aside while you prepare the garlic.
You can also prepare the cashew cream base ahead of time. I like to make it a day or two ahead of time, which allows me to whip up this white sauce or dip in a matter of minutes.
Once your cashews are soaked and rinsed or plain cashew cream is prepared, you will need to roast or toast the garlic. You can either brown it quickly on the stovetop or roast it in the oven.
To brown it over a stovetop, add the oil to a small saucepan and place it over low heat. Peel, press, and roughly chop the garlic. Add it to the pot with the oil and cook until it becomes fragrant and begins to brown.
To oven-roast the garlic, preheat your oven to 350°F. Then, peel and press the garlic cloves. Then place the garlic cloves in an oven-safe dish with the oil. Place in the oven and cook for 15 to 20 minutes or until fragrant and the garlic begins to brown.
Next, place the soaked and rinsed cashews with fresh filtered water into a blender. Or place your prepared plain cashew cream into a blender. Then add the roasted garlic, lemon juice or apple cider vinegar and salt. Blend until smooth.
Use this cashew cream sauce as a dipping sauce, pizza sauce, mayo substitute, or to make dairy-free lasagna, creamy pasta, casseroles and more!

Notes

*If using premade cashew cream, omit the cashews and water. Simply blend the roasted garlic, lemon juice and salt with the cashew cream.

Garlic powder can be used as a substitute for roasted garlic. It doesn't offer as much of a pop of flavour. However, it still does the trick and has saved me in a pinch many times.

Make it oil-free by roasting or browning the garlic in a tablespoon or two of water or broth instead.

Apple cider vinegar can be used in place of the lemon juice.

Omit the lemon juice if needed. This sauce still tastes delicious without it.

Use organic ingredients and source cashews from a reputable source to reduce exposure to toxins and potential mould.

Nutrition

Total Servings : Servings