Dishing Up the Dirt

White Wine Cashew Cream Sauce

This is one of the most popular sauces on DUTD. It’s gotten rave reviews over the years and tastes best when added to pasta. It’s creamy, flavorful and vegan to boot! You can also use this sauce to jazz up roasted veggies or even drizzle it on grilled meats. Go wild!

White Wine Cashew Cream Sauce

Prep Time: 30 minutes    Cook Time: 10 minutes

  • 1 cup raw cashews (soaked in warm water for 30 minutes and drained)
  • 2 Tablespoons olive oil
  • 1 large shallot, roughly chopped
  • 3 cloves of garlic, chopped
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 cup dry white wine (Sauvignon Blanc is great here!)
  • 1 Tablespoon fresh lemon juice
  • Salt + pepper to taste


  1. Place the drained cashews in the bowl of a high speed blender and set aside.
  2. Heat the oil in a skillet over medium heat. Add the shallot, garlic and crushed red pepper flakes Cook, stirring often, until fragrant, about 7-10 minutes. Deglaze the pan with the white wine and season to taste with salt and pepper. Simmer the mixture until most of the liquid evaporates, about 3-5 minutes.
  3. Add the garlic & wine mixture to the blender with the cashews. Add the lemon juice and 3/4 cup of water. Blend on the highest setting until smooth and creamy. Scrape down the sides and add more water a little at a time, until you reach your desired consistency. The sauce should be the consistency of a thick (pourable) cream. Taste test and add additional seasonings if necessary.
*Store sauce in an airtight container in the fridge for 4 days.