Quick Go-With-Anything Sauce


This is a really versatile ‘creamy’ sauce that you can use in a pasta bake or on top of a plate of vegetables, or in a wrap with leftovers… it’s fast, vegan, and the the cashews and soy milk give it substance and some protein. Add this one to your repertoire.


  • 1 cup soy milk
  • 1/3 Cup raw, unsalted cashews
  • 1/4 Cup yeast flakes
  • 2 Tbs olivani or similar
  • 3 Tbs soy sauce (any type)
  • 1 Tbs lemon juice
  • 1 Tbs tahini
  • 2 tsp Dijon mustard
  • 1/2 tsp paprika
  • a pinch of nutmeg
  • 2-4 Cloves of garlic
  • Black pepper, to taste


  1. Blend all of the ingredients in a food processor until smooth.

The texture might stay rough and bitsy, but it adds to the appeal – if pieces of cashew offend you, crush them first and you’ll have a smoother sauce.

We’re not sure where this recipe originated – it was passed on by friends. If you recognise it, let us know so we can credit it!

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