Dairy Free Sage Cream Sauce

Yield 5 cups

Prep Time
25 minutes
    Cook Time
5 minutes
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2 fork recipe Sage Cream Sauce

Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.

Do you love creamy sauces like Alfredo? You will love this simple cream sauce with the hint of sage and nutmeg. Use it on pasta, baked potatoes, vegetables, or even use it as your sauce on homemade pizza!


Sage Cream Sauce (Dairy Free):
  • 2 cups raw cashews (Soaked for at least 30 minutes if you do not have a high-speed blender)
  • 4 cups water
  • 1 Tbs white or yellow miso paste (optional)
  • 1/4 cup finely diced sweet yellow onion (1/4 inch or smaller)
  • 2 cloves garlic, minced
  • 1/4 cup nutritional yeast (optional)
  • 2 Tbs chopped fresh sage leaves
  • 1 Tbs fresh thyme leaves, chopped
  • 1/2 tsp ground nutmeg

Special Equipment:

  • Blender (High speed blender works best)   Like this Blendtec -     - or this Vitamix

    Preparation Method:


    If you do not have a high speed blender, it is best to soak the cashews in hot water for 30 minutes prior to blending.

    Do not use commercial (store-bought) cashew milk as it will not thicken appropriately.

    Making the sauce:

    If you have soaked your cashews, drain and rinse them before adding them to the blender. Add the cashews and 2 cups of water to the blender and blend on high for 30 seconds to begin breaking down the cashews.

    Add the remaining 2 cups of water and additional sauce ingredients except for the sage, thyme, and nutmeg into the blender and process until very smooth, with no visible pieces of cashew remaining. Use a spatula to scrape the sided of the blender periodically if necessary.

    Heat a 3 quart or larger sauce pan over medium-high heat. Add the sage, thyme, and nutmeg. Stir with a whisk or wooden spoon for about 30 seconds to toast the herbs. The heat will activate the oils and make the flavors more pronounced.

    Pour the cashew mixture into the saucepan and stir with a whisk. Continue whisking until the sauce comes to a simmer and begins to thicken. If the sauce becomes too thick, you can add 1/4 cup of water to thin the sauce. Keep the sauce warm until ready to use, or refrigerate the sauce in a sealed container for up to 5 days.

    Use the sauce for pasta, pizza, or for vegetables. You can refrigerate the sauce in a sealed container for up to one week.