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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 cashews and soy milk give it substance and some protein. Add this one to your repertoire. 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!


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.