Go Back

Delicious thick plant-based cooking cream

This is a simple recipe for a thick, delicious plant-based cooking cream that is also vegan, oil-free, gluten-free, and low in fat.
Keyword low-fat curry, oil-free, plant-based, plant-based cream sauce, vegan
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Calories 113kcal


  • 3.5 oz. tofu regular
  • 2 tbps cashews
  • 1 tbsp nutritional yeast
  • ½ tsp black salt (*optional)
  • 1 clove garlic (*optional)
  • 1 cup water


  • Put all the ingredients into a blender and blend until smooth.
  • Pour the sauce into a pot and bring to a boil. (*see notes)


  • Black salt adds a special depth of flavor and masks the flavor of tofu. If you wish to omit it, replace it with regular salt to taste.
  • The sauce will thicken up even more once chilled. Regulate thickness by adding more water if needed.
  • Use this sauce as you would use store-bought cooking cream. My favorite way is to add it to sauteed asparagus or mushrooms and serve it with gnocchi or buckwheat.