Vegan Garlic White Sauce

Ingredients

• 130 g (1 cup), soaked in cold water for 2 hours and drainedraw cashews
• 3garlic cloves, peeled
• 480 ml (2 cups)water
• ½ tspgranulated garlic (optional)
• ½ tsp (3 g)salt
• 26 g (¼ cup)nutritional yeast or vegan Parmesan
• 28 g (2 tbsp)vegan butter
• 30 g (3 tbsp)plain flour
• ¼ tspwhite pepper or freshly ground black pepper

Instructions

1. 1

   Blend the cashews

   Put the drained cashews, garlic, water, granulated garlic if using, salt and nutritional yeast in a blender. Blend until smooth and creamy, scraping down the sides as needed.

2. 2

   Cook the roux

   Warm a heavy-based saucepan over medium-low heat and add the vegan butter. Once melted, stir in the flour and cook for 3–4 minutes, until lightly toasted and a shade darker.

3. 3

   Thicken the sauce

   Pour in the garlic cream in a slow stream, whisking as you go to prevent lumps. Add the pepper and keep whisking as the mixture comes to a simmer. Simmer for 3–5 minutes, until thickened, then take the pan off the heat. If it is still a little lumpy, blend until smooth with a stick blender or upright blender.

4. 4

   Chill for storage

   Keep the garlic cream in the fridge for up to a week.

What is vegan garlic white sauce?

This is a creamy, dairy-free white sauce inspired by the smooth sauces often used with Italian-style pasta and pizza. Cashews are blended into a rich base, while a flour-and-butter roux thickens it on the hob.

Here, garlic and nutritional yeast bring savoury depth, and the sauce can be used in several ways. Its relatively quick cooking time makes it handy when you want a versatile topping or pasta sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 5g protein, 10g carbs, 11g fat.

The cashews and vegan butter contribute most of the fat, while the cashews and flour provide much of the carbohydrates; the cashews and nutritional yeast contribute protein. Serve the sauce with vegetables and a source of protein for a more balanced plate.

Why soak the cashews?

Soaked cashews: Draining the nuts after 2 hours in cold water helps them blend into a smooth cream. Scrape down the blender as needed so no pieces remain around the sides.

Nutritional yeast: This adds a savoury, rounded flavour to the cashew mixture. Vegan Parmesan is offered as an alternative in the ingredient list.

Building the roux

Melted butter: Use medium-low heat so the vegan butter melts without browning too quickly. Stir in the flour and cook it for 3–4 minutes, until lightly toasted and a shade darker.

Slow addition: Add the garlic cream gradually while whisking continuously. Pouring it in all at once can make it harder to keep the roux smooth.

How to judge the texture

Simmering: Keep whisking as the sauce comes to a simmer, then cook it for 3–5 minutes. It is ready when it has thickened to your liking.

Lumps: If the finished sauce is a little uneven, blend it with a stick blender or upright blender until smooth. Handle hot liquid carefully when blending.

Adjusting the flavour

Garlic: The peeled cloves provide the main garlic flavour, while granulated garlic is optional for an extra layer. Leave it out if you prefer a gentler taste.

Pepper: Use white pepper or freshly ground black pepper, according to what you have and the flavour you want. Add it during cooking so it is whisked through the sauce.

Ways to serve it

Pizza: Spread a thin layer over the base before adding toppings. Pasta: Toss the sauce through cooked pasta, loosening it with a little cooking water if needed.

Bowl meals: Spoon it over grains and vegetables as a creamy dressing. Start with a little and add more to suit the rest of the plate.

Recipe notes & tips

• Drain the cashews well after soaking so the measured water stays consistent.
• Scrape down the blender jug once or twice to help the cashews break down evenly.
• Keep the heat at medium-low while cooking the roux to avoid browning it too fast.
• Whisk continuously as you pour in the cashew cream to help prevent lumps.
• Simmer only until the sauce thickens, then remove it from the heat.
• Blend carefully if you need to smooth out any lumps in the hot sauce.

Variations

• Extra garlic: Include the optional granulated garlic for a stronger garlic flavour.
• Pepper choice: Use white pepper for a subtler look or black pepper for a more visible fleck.
• Vegan Parmesan: Use vegan Parmesan instead of nutritional yeast for the savoury element.
• Pizza base: Spread the sauce on a pizza base before adding your chosen toppings.
• Pasta sauce: Toss it with cooked pasta and loosen with a splash of pasta water if needed.

Common mistakes to avoid

• Undermixed cashews: Blend until creamy, scraping down the sides so no pieces are left behind.
• Rushed roux: Cook the flour in the melted butter for 3–4 minutes until lightly toasted.
• Adding cream too quickly: Stream it in gradually while whisking to help prevent clumps.
• Stopping too early: Simmer for 3–5 minutes, until the sauce has thickened.
• Leaving lumps: Blend the finished sauce with a stick blender or upright blender until smooth.

How to store

Store the sauce in a covered container in the fridge for up to a week. Reheat gently in a saucepan, stirring as it warms; add a little water if it has thickened too much.

Frequently asked questions