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.This savory Miso Cashew Sauce brings vegetables to life! This easy vegan recipe also works well as a salad dressing. Click To Tweet
Other Recipes With Cashews
- Cashew Milk
- Creamy Roasted Cauliflower and Garlic Soup
- Vegan Pineapple Fried Rice
- Foolproof 5 Minute Spiced Candied Cashews
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.
How to Make Miso Cashew Sauce
- 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.
How Long Does It Last?
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.
- Fresh herbs
- Nutritional yeast
- Dried herbs and spices
- Red pepper flakes
Ways To Serve
- 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
Frequently Asked Questions
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.
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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.