This cashew cream cheese can easily be used as a dip or thinned out to make the most decadent creamy sauce ever.

The combination of flavors works perfectly and will leave your taste buds humming with joy.

So easy to make… just throw everything in the blender and eat it up. YUM!


1 cup cashews, soaked in boiled water for at least an hour and drained
1/2 tbsp almond butter
1 large clove garlic, peeled
1 tbsp lemon juice
2 tbsp coconut or almond yoghurt
1 tbsp white miso paste
1/4 tsp coarse celtic sea salt
3 – 4 dashes white pepper
2 tsps lecithin granules
1/2 cup fresh italian herbs eg. parsley and rosemary
almond milk as needed to get your preferred consistency (I used just over 1/4 cup)


Place everything in a blender and run for 1 to 2 minutes until everything is well combined and smooth.

Serve and enjoy!

If you prefer to use this as a sauce, then just add more almond milk or some vegetable broth until you get the consistency that you like.

👉 If you want more simple and delicious sauce recipes and downloadable ebook with recipes, check out my Let’s Get Saucy masterclass here!