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5 from 5 votes

Cashew Cream Sauce

I share my Cashew Cream Sauce recipe and it is the perfect sauce for the vegan mushroom ravioli that I stumbled upon in the grocery store. So delicious!
Prep Time10 mins
Cook Time10 mins
Course: Sauce
Cuisine: American
Keyword: cashew cream sauce
Servings: 4
Calories: 180kcal


  • Food processor


  • 1 cup raw cashews
  • cup water
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon nutritional yeast
  • Kite Hill mushroom ricotta ravioli


  • Soak cashews overnight or for at least 2 hours, drain, and rinse. If you have a Vitamix or Blendtec blender, then you can skip this part.
  • Pour the cashews into the blender or food processor along with the water, garlic, salt, nutritional yeast, and blend or process until smooth. For a thinner sauce add more water and for a thicker sauce add more cashews.
  • Warm the sauce on low in a small saucepan on the stovetop.
  • Cook the ravioli according to the package instructions. Serve the ravioli and sauce together with your favorite side salad and beverage.


Calories: 180kcal | Carbohydrates: 10g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Sodium: 587mg | Potassium: 213mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 12mg | Iron: 2mg