Oil-Free Garlic Oregano Cream Sauce

Please use all organic ingredients when possible. 

Course Dressing/dips, Sauce
Cuisine American, Italian
Keyword cashews, cream, garlic sauce, oil-free, plant-based, vegan
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 2-4
Author Megan Lawson


  • 1 cup Cashews (raw)
  • 4 Garlic Cloves
  • 3/4 cup Water (see notes)
  • 1/2 Lemon (just the juice)
  • 2 tsp Oregano
  • 1/4 tsp Salt (optional)


  1. Soak cashews in a bowl of room temperature water for 2 hours. Then drain and rinse. 

  2. Add all the ingredients into a blender or food processor and blend until smooth and creamy. We don't use a lot of salt so taste it and if you need more, add it and blend again.  When you taste this alone, it has a strong garlic taste, but when you add it to pasta it evens out. 

  3. This sauce can be stored in the refrigerator for 3-4 days or freeze it for longer. 

Recipe Notes

  1. This makes a thicker sauce. To thin it out, add more water, but I don't recommend going over 1 cup. 
  2. If you're using a high speed blender like a Vitamix you don't have to soak the cashews beforehand. It just has to be blended a little longer.