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Vegan Cajun Cream Sauce

A "Dump & Blend" Recipe

Steak Entree

This is a simple but decadent tasting sauce that is dairy free and one you can easily Make-Ahead. You can even double or triple it and freeze it for another day. You basically dump the ingredients in a blender, cook it for a few mins, and serve!

Because I'm flexitarian I serve this over roasted spaghetti squash with chicken andouille sausage and edamame, garnished with Italian parsley. But you can mix this with pasta and some fresh tomatoes, your fave meat-less "chicken", or as a sauce over meatless meatballs. use it slathered on bread for your fave sandwich, or drizzled over sauteed veggies!


Vegan Cajun Cream Sauce

serves 2-3 people


  • 2/3 cup (100g) raw cashews

  • 1 tsp salt free Cajun seasoning

  • 1/2 tsp smoked paprika

  • 1 large or 2 small garlic cloves

  • 1 1/4 tsp nutritional yeast

  • 1/2 cup (4 oz) vegetable broth (1/2 tsp Better Than Boullion + 1/2 cup water)

  • 1/2 cup (4 oz) unsweetened plant based milk

  • 1/4- 1/2 tsp salt (depending on the saltiness of your broth)


  1. Combine all the ingredients except for salt in your blender (or using an immersion blender) and blend until smooth.

  2. Pour the sauce into a sauce pan and cook a few mins over med-low heat, just to cook out the raw garlic.* 

  3. Taste it and season with salt according to how salty your broth is.

*If you after cooking it the sauce thickens too much, add in more milk 1 tbsp at a time until you get the thickness or thinness you like.

Learn More about Better Than Bouillon, A Pantry Staple!

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