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.
Recipe
Cashew Butter Sauce
Ingredients
- 2 teaspoon olive oil
- ½ medium bell pepper red, orange, or yellow bell pepper; finely diced
- 3 scallions minced
- 1 cup tomato finely diced
- 1 tablespoon unbleached white flour
- 1 cup vegetable stock or water
- ½ cup cashew butter
- ½ teaspoon good-quality curry powder
- ½ teaspoon ginger fresh or jarred; optional
- salt and freshly ground pepper to taste
Instructions
- 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.
Nutrition (Estimate per Serving)
Adapted from Vegan Express. Photo by Susan Voisin, Fatfreevegan.com.
Barbara Pollak says
OMG, this sounds amazing, and served on sweet potatoes as in the picture mouth watering (granted, I haven't had breakfast yet!) But I need the nutritional info before I even attempt making this.
Nava says
Barbara, here are the stats: Per 1/4 cup: Calories: 116; Total fat: 9 g; Protein: 3 g; Carbohydrates: 7 g; Fiber: 1 g; Sodium: 50 mg — really not bad for something that tastes so rich!
Alisa says
Yum,this looks delicious.I came across your site from the foodieblogroll and I'd love to guide Foodista readers to your site. I hope you could add this Cashew widget at the end of this post so we could add you in our list of food bloggers who blogged about cashews,Thanks!
Barbara Pollak says
Substitutions? I was about to comment on this and saw my own comments listed! Looked up the info - it's 3 Weight Watchers points plus if anyone needs to know. A bit high on the fat end, but it's good fat...
So the question is, for Passover, could I substitute almond butter for the cashew (bought the almond yesterday, haven't seen cashew yet) and potato starch for the flour? Any substitutions for the curry, since I'm not sure my grandson is a fan? These subs would make it lovely and gluten free and I'm sure he's love it.
Nava says
Yes, Barbara, you are an eminent presence on this site! This recipe of the week is a re-run from a year ago as I just couldn't come up with a new photo this week.
As for your substitutions, I can't vouch for them without trying but I can't see how these wouldn't be just as yummy as the original ingredients. As we say in the Jewish tradition, "what could be bad?" Let us know how it works out.
abilgail says
Can you make this with peanut butter or almond butter instead of cashew butter?
Mary Krickmire says
This is so interesting that, although not a vegetarian or vegan, I am going to make it. My son and daughter in law are vegans and I think they would love this on sweet potatoes. I am looking for something elegant for Easter for them. Thank you.
Marie says
What quantity of cashews would I need in order to make 1/2 C. of cashew butter? Just an estimate; thanks!
p.s.
WOW this looks good! I will be making sweet potatoes with this sauce for dinner tonight.
Nava says
Marie, I can't say exactly, but use a cup of cashews; if that makes more than 1/2 cup you can always save it to use later, as it keeps well. Enjoy!
Barbara Pollak says
So this seems to be an annual post. had oral surgery today so I can only eat soft, this looks perfect and has all my favorite flavors in it. Thanks for reminding me about it!
Barbara Pollak says
Served over multi-grain pasta, added some roast diced butternut squash. It was every bit as good - and better - than I expected. Unfortunately, it will be hard not to put this on everything. Cold should make a great dip for raw veggies!