Everyday Creamy Sauce

This extremely versatile sauce is comparable to a white sauce.  It has endless possibilities as a cream base for soups, noodles, pot pie, scalloped potatoes and creamed vegetables. Adjust seasonings to taste and type of entrée.   For a lower-fat version, see the Note under the recipe.

See the Note below for a simple alfredo sauce.  It can also be the base for several gravies.  Your imagination is the limit, so enjoy!


We love to use this sauce for a quick and simple lunch with fresh asparagus over noodles, toast, or English muffins.  I call it one of my 10-minute meals!  Serve with a salad and you are good to go.  I usually add a little more chicken seasoning or the alfredo option (listed in the Note below) without the basil.  Also great as creamed peas over toast.


Everyday Creamy Sauce

Makes – 3 1/2 cups
Prep Time – 5 minutes
Cook Time – 5 minutes


1 cup hot water

1 cup raw cashews–for a lower fat version, see Notes

1 tbsp McKay’s Vegan Chicken-Style Seas –to make your own see  Chicken-Style Seasoning

2 tsp flour — this sauce will thicken as it stands — for a thicker sauce, you can increase the flour from 1  1/2  to 2 tbsp

1/2 teas onion powder or granules

1/4 teas celery salt

1/2 teas salt to taste depending on how you are using it

2 cups hot water

  1. Combine all but last two cups of water in blender and blend until smooth as cream. If you don’t have a very powerful blender just blend briefly to break up nuts and then let the nuts stand in the water for 5-10 minutes before blending.Always release the vent cap when using hot water.
  2. Add remaining water to blender and mix briefly.
  3. Pour into saucepan and bring to a boil over medium heat, stirring until thickened. It will thicken more as it stands.

  • For a quick and easy Fettuccini Sauce, just add 1 teaspoon nutritional yeast flakes, 1/4 teaspoon garlic powder and 1/2 teaspoon dried basil (which you should reserve to the end so you don’t blend it up and make the sauce a strange color!)
  • For a lower-fat version:  reduce the cashews to 2/3 cup and increase the flour to four tablespoons.