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Air Fryer Cashew Cream Sauce - Smooth, Versatile, and Fast

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Raw cashews (1 cup), unsalted
  • Water (for soaking and blending), about 1/2 to 3/4 cup for blending
  • Lemon juice (1–2 tablespoons), fresh
  • Garlic (1 small clove) or 1/2 teaspoon garlic powder
  • Nutritional yeast (1–2 tablespoons) for a cheesy flavor, optional
  • Olive oil (1 tablespoon), optional for extra richness
  • Salt (1/2–3/4 teaspoon), to taste
  • Black pepper (a few grinds), to taste
  • Onion powder (1/4 teaspoon), optional
  • Red pepper flakes or hot sauce, optional for heat

Method
 

  1. Toast the cashews in the air fryer: Preheat the air fryer to 325°F (163°C). Spread the cashews in a single layer in the basket. Air fry for 5–7 minutes, shaking halfway, until lightly golden and fragrant. Let them cool for 5 minutes.
  2. Soak the cashews: Place the toasted cashews in a bowl and cover with hot water. Soak for 20–30 minutes to soften. For a faster method, simmer them on the stove for 10 minutes, then drain.
  3. Drain and prep: Drain the cashews well. Save 3/4 cup fresh water for blending. You can adjust later for thickness.
  4. Blend until creamy: Add cashews, 1/2 cup water, lemon juice, garlic, nutritional yeast (if using), olive oil, salt, and pepper to a high-speed blender. Blend on high for 45–90 seconds until completely smooth. Scrape the sides as needed.
  5. Adjust texture and seasoning: If it’s too thick, add water 1 tablespoon at a time until you reach your preferred consistency. Taste and adjust salt, lemon, and pepper. Add onion powder or red pepper flakes if you like.
  6. Warm if desired: For a warm sauce, pour into a small saucepan and heat on low for 2–3 minutes, stirring often. Do not boil—just warm through.
  7. Serve: Toss with pasta, spoon over bowls and tacos, drizzle on roasted vegetables, or use as a dip for fries and crudités.