We cracked creamy vegan sauces: three base blends, endless dinners

I used to think creamy meant dairy.

Now I know it means technique, pantry basics, and a blender that doesn’t quit.

Here are the three base blends I lean on every week to turn whatever’s in my fridge into “wow, you made this?” dinners.

Nothing too fancy, just building blocks you can flavor a hundred ways.

Cashew cream

If I had to pick one “how is this vegan?” trick, soaked cashews would be it.

They blitz into velvet with almost no effort and take on any flavor you throw at them.

Ingredients (master base, makes ~2 cups):

• 1 cup raw cashews, soaked (see notes)

• 1 ¼ cups hot water (plus more to thin)

• 1 tbsp lemon juice or apple cider vinegar

• 1 tsp fine sea salt

• 1 small garlic clove (optional)

Method:

• Soak the cashews in hot water for 20–30 minutes (or overnight in cool water). Drain.

• Blend soaked cashews, 1 ¼ cups fresh hot water, lemon juice, salt, and garlic until completely smooth and glossy, 45–90 seconds.

• Taste, adjust salt or acid, and thin with splashes of water until it flows like heavy cream or clings like Alfredo—your call.

Flavor spins:

• Alfredo: Add 2 tbsp nutritional yeast, 1 tsp white miso, black pepper, and a pinch of nutmeg.

• Smoky chipotle: Add 1–2 chipotles in adobo, 1 tbsp adobo sauce, and a squeeze of lime.

• Green goddess: Add a packed cup of herbs (basil, parsley, chives), zest of 1 lemon, and 1 tbsp capers.

• Butternut “vodka” sauce: Blend in ¾ cup roasted squash and 1 tsp tomato paste; finish with red pepper flakes.

Use it for:

• Tossed with hot pasta and frozen peas.

• Spooned over roasted broccoli, tofu, or a grain bowl.

• Swirled into tomato soup to soften the acidity.

• As a base for baked casseroles or lasagna.

Notes:
If your blender isn’t high-power, extend the soak to 1–2 hours in hot water for ultra-smooth results.

Salt early—creams taste flat without it, and you’ll use less later.

Silken tofu

Silken tofu is the stealth protein that turns into sauce in 60 seconds.

It’s naturally light, high in protein, and neutral enough to take on bold flavors.

Ingredients (master base, makes ~2 cups):

• 14–16 oz silken tofu (shelf-stable or refrigerated), drained

• 2 tbsp extra-virgin olive oil or neutral oil

• 1 tbsp lemon juice or rice vinegar

• 1 small garlic clove or ½ tsp garlic powder

• ½–1 tsp fine sea salt

• 1 tsp Dijon mustard (for emulsion and pop)

Method:

• Add everything to a blender and blitz until satin-smooth.

• Taste. If it needs more life, add a splash more acid and a pinch more salt.

• For a warmer, richer sauce, simmer the blended tofu base 2–3 minutes to take the chill off and meld flavors.

Flavor spins:

• Cacio e pepe–ish: Add 3–4 tbsp nutritional yeast, lots of cracked pepper, and a splash of starchy pasta water.

• Avocado-lime crema: Add 1 ripe avocado, 1–2 limes (juice + zest), and a handful of cilantro.

• Roasted red pepper: Add 1 roasted red pepper (jarred is fine), 1 tsp smoked paprika, and a dash of sherry vinegar.

• Mushroom marsala: Blend in 1 cup sautéed mushrooms and 1 tbsp Marsala (or a dash of balsamic), then simmer to thicken.

Use it for:

• Creamy pasta in five minutes flat.

• A dressing for kale or cabbage slaws (thin with water).

• A super-fast soup finish—blend into veggie broth with herbs and heat through.

• Drizzled over grain bowls with crispy chickpeas.

Notes:
Silken tofu separates if boiled hard. Simmer gently or finish off-heat.

If you want extra sheen, blend in 1–2 tsp tahini or cashew butter.

Tahini

Tahini is the shortcut to lush, savory sauces without soaking or planning.

Add water, acid, and salt; it turns from thick to silky like magic.

Ingredients (master base, makes ~1 ½ cups):

• ½ cup runny tahini, well stirred

• ½ cup ice-cold water (more as needed)

• 2–3 tbsp lemon juice

• 1 small garlic clove, grated (or ½ tsp garlic powder)

• ¾–1 tsp fine sea salt

• 1–2 tsp maple syrup or agave (optional, for balance)

Method:

• In a bowl, whisk tahini with lemon juice, garlic, and salt.

• Slowly whisk in ice water. It will seize, then loosen into a pale, creamy sauce.

• Sweeten slightly if it tastes harsh, and thin to your desired consistency.

Flavor spins:

• Miso-maple: Whisk in 1 tbsp white miso and 1–2 tsp maple syrup.

• Harissa-lemon: Add 1–2 tsp harissa paste and extra lemon zest.

• Herby green: Stir in ½ cup finely chopped parsley, dill, or cilantro.

• Za’atar yogurt: Add ½ cup unsweetened vegan yogurt and 1–2 tsp za’atar.

Use it for:

• Drizzling over sheet-pan veggies and tofu.

• Dressing chopped salads, pita wraps, and falafel bowls.

• As a dip for crudités or roasted potatoes.

• A quick noodle sauce with chili crisp and soy.

Notes:
Cold water gives you the fluffiest texture.

If your tahini tastes bitter out of the jar, the lemon and a tiny bit of sweetener fix it.

Dinners

How do these bases turn into “endless dinners”?

Here’s my week-in, week-out playbook—pick a base, then mix and match.

Pasta nights:

• Cashew Alfredo + peas + lemon zest over fettuccine. Finish with parsley and black pepper.

• Silken tofu cacio e pepe–ish on spaghetti with sautéed mushrooms.

• Tahini-harissa tossed with hot noodles and charred broccolini. Add toasted almonds.

Taco/burrito nights:

• Chipotle cashew crema over roasted sweet potatoes and black beans.

• Avocado-lime tofu crema on crispy cauliflower tacos.

• Green tahini drizzled on mushroom fajitas with pickled onions.

Bowl nights:

• Miso-maple tahini + farro + roasted carrots + chickpeas + greens.

• Roasted red pepper tofu sauce + quinoa + grilled zucchini + olives.

• Butternut cashew cream + wild rice + Brussels sprouts + toasted pumpkin seeds.

Soup & stew upgrades:

• Swirl cashew cream into tomato or carrot soup.

• Whisk tahini with hot broth for a quick avgolemono vibe (lemon + dill).

• Blend silken tofu into miso soup for a richer finish.

Bake & roast moves:

• Spoon Alfredo under and over layers of lasagna with spinach.

• Roast veggies, then glaze with miso-maple tahini for the last 2 minutes.

• Bake gnocchi with mushroom-marsala tofu sauce until bubbly.

I’ve mentioned this before but the easiest way to eat more plants is to make the default delicious.

Creamy sauces do that on autopilot.

Tips

Salt, acid, heat, texture. When a sauce tastes “fine,” it usually needs one of these. A pinch more salt wakes up flavors. A squeeze of lemon or dash of vinegar adds lift. Heat (a warm sauce or chili) adds energy. Texture—thicker or thinner—changes how it coats food.

Emulsify smart. Dijon mustard, white miso, and nut butters act like little insurance policies. They help oil and water play nice so your sauce stays glossy and doesn’t split on the plate.

Use pasta water. The starch in it helps sauce cling. I keep a mug by the sink and ladle some into silken tofu or cashew sauces to marry them to noodles.

Blend longer than you think. With cashews especially, go past “looks smooth” to “mirror-shiny.” That extra 20 seconds flips grit into silk.

Thin on the plate. If a sauce tightens after chilling, whisk in warm water by the teaspoon. For pasta, I loosen sauces directly in the pan with splashes of starchy water until it slides and coats.

Prep once, eat twice. Make any master base on Sunday. Split it into two jars. Flavor one for tonight. Save the other plain to customize later in the week.

Storage & make-ahead:

• Cashew cream: 5–6 days refrigerated, freezes well up to 2 months. Thaw and reblend with a splash of water.

• Silken tofu base: 3–4 days refrigerated. Reblend if it weeps; gentle heat fixes it.

• Tahini base: 7 days refrigerated. Loosen with cold water before using.

Allergy swaps: Sunflower seeds can stand in for cashews (soak longer and add 1 tsp maple to counter earthiness). If you’re sesame-free, try almond butter in place of tahini and thin a bit more.

Gear: A standard blender works for tofu and tahini; a high-speed blender shines for cashews. An immersion blender does the job in a pinch—just soak nuts longer.

Pantry checklist: Nutritional yeast, white miso, Dijon, lemon, garlic, smoked paprika, chili crisp, and capers. With these, you can go Italian, Middle Eastern, or Latin in minutes.

Here you go - three base blends. Endless dinners.

You’ve got this.