This savory Miso Cashew Sauce brings vegetables to life! This easy vegan recipe also works well as a salad dressing.
This Miso Cashew Sauce has a balance of flavors. The umami flavor of the miso paste is balanced with tart lemon juice and nutty sesame oil.
Aside from soaking the cashews, it is made in minutes.
It goes well over rice and veggies, pasta, or eaten as a dip with fresh veggies. Add it to a Quinoa Edamame Buddha Bowl or salad.
If you love miso like I do, try my No-Mayo Potato Salad or Asian Edamame Salad.
This is an overview of the ingredients. You'll find a complete list with measurements at the bottom of this post in the recipe card.
- Cashews: For their creamy texture and mild flavor.
- Miso paste: Adds a salty umami flavor. I used mellow white miso because it is gluten-free. It is also milder in flavor than the other varieties of miso paste.
- Lemon juice: Adds acidity and balances the flavors. You could also use rice vinegar.
- Water: To thin the sauce.
- Sesame oil: Adds a nutty flavor. A little goes a long way. If you leave it out it won't taste the same.
- Salt and pepper: For seasoning and to enhance the other flavors.
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- Soak cashews in ½ cup of water for at least 4 hours. Drain water. You can also pour boiling water over them and soak them in the hot water for an hour.
- Place cashews in a food processor or high speed blender with white miso, water, lemon juice, sesame oil, and salt and pepper. Blend until smooth and creamy.
This cashew sauce with miso will last up to 5 days in an airtight container in the fridge.
- To use as a dip, add less water.
- Watch how much salt you add. Taste as you go. The miso paste is already quite salty.
📖 Variations / Additions
- Fresh herbs
- Nutritional yeast
- Dried herbs and spices
- Red pepper flakes
- Vegetables: mushrooms, broccoli, asparagus, bell pepper, or your favorite veggies
- Rice, quinoa, or rice noodles.
- Vegan Sushi
- Vegan Tempura
- Baked French Fries
- Vegan Mashed Potatoes
Yes, they are easier to blend when they are soaked in water.
Yes, you can boil water and pour it over the cashews. Then let them soak an hour.
Blend it longer. The longer you blend it, the creamier it gets.
I originally posted this recipe January 24, 2015. I added new photos and text when I republished it.
*Don't forget to come back and leave your feedback and star rating.
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🧂 You May Need
Miso Cashew Cream Sauce
- ½ cup raw cashews
- ½ cup water + more for soaking cashews
- 1 ½ tablespoons mellow white miso
- 1 tablespoon lemon juice
- ½ teaspoon sesame oil
- Salt and pepper
- Soak cashews in water for at least 4 hours to soften them up. Drain water.
- Mix all ingredients in a food processor until smooth and creamy.
- Serve over your favorite vegetables.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
do you add 1/2 cup water to the soaked cashews before blending?
Willow Moon says
Your miso must be milder than mine! I used chickpea miso and the sauce is *quite* miso-y. However, it has a great flavor. I served it with rice, chickpeas, and a big ol rainbow of veggies. Next time I’ll just use less miso!
Thanks for the recipe.
Willow Moon says
I'm glad you liked it and were able to use it with a few meals. I've never tried chickpea miso. I'll look for it the next time I'm at the store. I read that it is a bit stronger than mild white miso but not as rich as red miso.