This is a straightforward homemade version of the cashew sauce from Ruth’s Chris — smooth, savory, ridiculously easy. It’s vegan, no-fuss, and lowkey addicting. Use it as a dip, drizzle, or straight from the spoon (not judging).
Jump to RecipeQuick Summary
- Prep time: 15 mins (plus soak time)
- Cook time: 5 mins
- Flavor: creamy, garlicky, nutty
- Great for: pasta, veggies, sandwiches, mood boosts
Why I Like This Recipe
Honestly? I made it once just to use up a bag of cashews. Now it lives in my fridge at all times. It’s creamy without cream, garlicky without being too much, and makes anything taste like you tried harder than you did. Win.
Ingredients
- 2 cups cashews
- 1¼ cups water or broth
- 1–2 cloves garlic (raw or roasted, your call)
- 1 tsp salt
How To Make Steak House Cashew Sauce
- Soak: Dump your cashews in a bowl, cover with water. Let ‘em sit for 2 hours — not overnight, trust.
- Drain + rinse: Get rid of the soak water, rinse ‘em real good.
- Blend: Toss cashews, fresh water/broth, garlic, salt into a blender. Blend until super smooth — like, no grit.
- Adjust: Too thick? Add more water. Want more kick? Add chili paste or chipotle.
- Chill: Store in a jar in the fridge for 3–4 days (if it even lasts that long).
Tips for Success
- Don’t soak overnight — texture gets weird and watery.
- Use roasted garlic if raw’s too punchy for you.
- Blend until it’s creamy — like smoother-than-peanut-butter smooth.
- Add stuff: pesto, chili crisp, lemon juice, whatever you’re feeling.
- Taste + tweak before you pour it on everything.
Storage and Reheating
Fridge: Keeps 3–4 days. Stir before using.
Freezer: Yup! Freeze in small containers or cubes.
Reheat: Gently in a pan if you want it warm — or just eat it cold. It’s that kind of sauce.
FAQs
Use raw for the creamiest texture. Roasted will work but the flavor’s nuttier.
Quick-boil the cashews for 10 mins, then blend. Not exactly the same but close.
Yes — it’s a thick sauce. Thin it out as needed for pasta or dressings.
Absolutely. Brightens the flavor, especially if you’re skipping garlic.
Inspired by it, yeah. Same vibe, homemade version.
Common Mistakes and How to Dodge Them
- Soaking too long:
Overnight = sad texture. 2 hours max, or a quick boil if you’re rushed. - Not blending enough:
It should be silky. Keep blending until it looks like a dream. - Using too much garlic:
1 clove goes far. Start there. Raw garlic hits different. - Not seasoning it:
Salt makes it sing. Don’t skimp. - Forgetting to taste test:
- Always. Every batch of cashews is different. Tweak till it’s your perfect.
Nutrition Facts (Per 2 tbsp, approx)
- Calories: ~90 kcal
- Carbs: ~5 g
- Protein: ~3 g
- Fat: ~7 g
- Sodium: ~150 mg (depending on salt)
- Sugar: ~1 g
- Fiber: ~1 g
Steak House Cashew Sauce Recipe
Course: SauceCuisine: AmericanDifficulty: Easy2
servings15
minutes5
minutes90
kcalUltra-creamy 4-ingredient cashew sauce — perfect for dipping, drizzling, or devouring by the spoonful.
Ingredients
2 cups raw cashews
1¼ cups water or broth
1–2 cloves garlic
1 tsp salt
Directions
- Soak cashews in water for 2 hours.
- Drain and rinse well.
- Drain and rinse well.
- Thin with extra water if needed.
- Chill or use immediately.
Notes
- Don’t soak overnight — gets too runny.
- Add chili paste, lemon juice, or pesto to switch it up.
- Store in fridge 3–4 days or freeze.
- Use as a dip, sauce, or creamy topping for… everything.
