You will love this creamy Cashew Butter Sauce. It's vegan, healthy, and delicous on everything! This sauce will become your new sauce go-to.
This sauce is one of the most luscious, versatile sauces in my repertoire. It tastes great on sweet potatoes, grains, vegetables, and noodles.
Here are lots more recipes for simple sauces and such.
How to Make Cashew Butter Sauce
- Heat oil in a saucepan.
- Add bell pepper and scallions and cook until soft.
- Add tomato and cook until soft.
- Sprinkle in flour, stir, add water, and simmer.
- Whisk in remaining ingredients and cook until thick.
- Season with salt and pepper and serve.
Full directions for how to make Cashew Butter Sauce are in the printable recipe card at the bottom of the post.
Cashew Butter Sauce FAQs
Is this butter sauce vegan?
This butter sauce is totally vegan. It's made with cashews instead of milk or butter, so the sauce doesn't contain any dairy.
Can I add more vegetables to this sauce?
You can definitely add more vegetables to this sauce. Sliced broccoli and carrots could be good options. Alternatively, you could take out the bell pepper. Whatever vegetables you use, just make sure to cook them until soft.
Cashew Butter Sauce
- 2 tsp olive oil
- ½ medium bell pepper red, orange, or yellow bell pepper; finely diced
- 3 scallions minced
- 1 cup tomato finely diced
- 1 tbsp unbleached white flour
- 1 cup vegetable stock or water
- ½ cup cashew butter
- ½ tsp good-quality curry powder
- ½ tsp ginger fresh or jarred; optional
- salt and freshly ground pepper to taste
- Heat the oil in a saucepan.
- Add the bell pepper and scallions and cook over medium-low heat until the bell pepper softens, about 4 minutes.
- Add the tomato and cook for 3 to 4 minutes longer, stirring, until it softens.
- Sprinkle the flour in and stir until well blended with the vegetables. Pour in the water and bring to a gentle simmer.
- Whisk in the cashew butter, then add the curry and optional ginger. Cook for another 2 to 3 minutes, until smooth and thick.
- Season with salt and pepper, then serve at once. Or, cover until needed, then heat through before serving.