Sauces & Condiments
This Sunday sauce recipe without meat transforms weeknight meals with its velvety, herb-infused richness—perfect for drizzling, dipping, or elevating any dish. ✨ The secret lies in blending silky cashew cream with sun-dried tomatoes and fresh basil, creating a sauce that’s both luxurious and effortlessly versatile.
Unlike heavy cream-based condiments, this version delivers creamy texture without dairy, making it ideal for vegetarians or those seeking lighter options.
The foundation starts with soaked cashews, which blend into a smooth, neutral base that absorbs flavors beautifully. Sun-dried tomatoes add depth, while garlic and lemon brighten the profile, balancing the richness. A touch of nutritional yeast lends that signature umami kick, ensuring every spoonful delivers restaurant-quality flavor.
What makes this sauce truly special is its adaptability—it works as a pasta drizzle, veggie dip, or even a glaze for roasted vegetables.
What you’ll end up with is a creamy sauce that’s smooth yet vibrant, with layers of herby, tangy, and slightly sweet notes. The best part?
It requires just 10 minutes of prep and keeps for up to a week in the fridge, so you can enjoy this Sunday staple all week long. No meat, no dairy, no compromise on flavor—just pure, versatile deliciousness.
Whether you’re meal prepping for the week or craving a quick Sunday supper upgrade, this sauce delivers effortless elegance. Pair it with crusty bread, fresh crackers, or your favorite grains for an instant flavor boost. Here’s how to make it—simple, foolproof, and guaranteed to become a pantry staple.
Ingredients for sunday sauce recipe without meat
Cashews, basil, and sun-dried tomatoes blend into this velvety, dairy-free sauce perfect for elevating any dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Raw Cashews 🥜 | 1 cup | Unsalted, soaked in hot water for 15 minutes |
| Sun-Dried Tomatoes 🍅 | ½ cup | Oil-packed, chopped finely |
| Fresh Basil Leaves 🌿 | ½ cup | Packed, stems removed |
| Garlic Cloves 🧄 | 3 cloves | Peeled, roughly chopped |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High-quality, fruity variety |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, strained |
| Nutritional Yeast 🍞 | 2 tbsp | For umami depth, fortified |
| Sea Salt 🧂 | ½ tsp | Fine grain preferred |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly ground for best flavor |
| Water 💧 | ½ cup | For blending consistency |
The cashews are the secret weapon here—soaking them in hot water for 15 minutes ensures a silky texture. Grab raw, unsalted cashews from the bulk section at Whole Foods or Trader Joe's for the best quality. Sun-dried tomatoes? Oil-packed is key—they’re more flavorful than dried ones. Fresh basil is ideal, but if you're using dried, cut the amount to one-third of what’s listed. The garlic cloves should be freshly peeled—no pre-minced garbage here. For the olive oil, California avocado oil or Spanish picual adds a fruity note that balances the richness.
No cashews? Silken tofu or soaked white beans work in a pinch—they’ll give you that creamy texture, though the flavor will be slightly different. Short on sun-dried tomatoes? Roasted red peppers or marinated artichokes add a similar depth. Fresh basil wilting? Dried basil at half the amount keeps the herby vibe. The nutritional yeast is non-negotiable for that umami kick—Bob’s Red Mill is my go-to brand. For extra tang, add a splash of white wine vinegar instead of lemon juice. And if you’re worried about the sauce being too thick, just add a splash of water or plant-based milk while blending.
This sauce keeps beautifully—1 week in the fridge sealed tightly in a jar. For longer storage, freeze in ice cube trays, then transfer to a bag. Thaw overnight in the fridge or microwave for 20 seconds. The flavors actually deepen over time, so it’s perfect for meal prep. I like to make a double batch—one for the week and one to gift. If you’re feeling fancy, drizzle it over roasted Brussels sprouts or use it as a marinade for tofu. Trust me, you’ll reach for this more than you think.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this—just toss cashews, sun-dried tomatoes, and basil into a food processor with garlic and olive oil. No chopping, no fuss, and it still tastes like I slaved over it.
- Umami Bomb: That sun-dried tomato and cashew combo? It’s the secret weapon here. The garlic hits first, then the tomatoes linger like a warm hug, and the basil ties it all together with freshness—no meat needed.
- Pasta’s New BFF: Drizzle this over linguine, toss it with roasted veggies, or spread it on toast. It’s my go-to for lazy Sundays or when I need something that feels fancy but takes zero effort to pull off.
- Fridge Goldmine: Make a big batch—it keeps for days in the fridge and only gets better as flavors meld. Perfect for when you’re too tired to cook but still want something that tastes like you did. (Yes, even on a Tuesday night.)
Step-by-step instructions for creamy herb Sunday sauce
This velvety sauce comes together in minutes with no cooking required—just blend and drizzle.
👨🍳 Step 1: Soak and Prepare the Cashews
Place the 1 cup raw cashews in a small bowl and cover with hot water just off the boil. Let them soak for exactly 15 minutes—this ensures they blend smoothly without any gritty texture. The water should cover them completely, but don't worry if they're not fully submerged.
While they soak, finely chop the 0.5 cup sun-dried tomatoes (discard any oil from the pack) and roughly chop the 3 cloves garlic. Remove and discard the stems from the 0.5 cup fresh basil leaves. I like to stack the leaves and roll them tightly before slicing for maximum flavor extraction. Keep all prepared ingredients within easy reach of your blender.
🍳 Step 2: Blend the Base Ingredients
Drain the soaked cashews thoroughly, reserving any leftover soaking water (about 2-3 tablespoons). In a high-speed blender, combine the drained cashews, chopped sun-dried tomatoes, garlic, basil leaves, 0.5 cup extra-virgin olive oil, 2 tablespoons lemon juice, 2 tablespoons nutritional yeast, 0.5 teaspoon sea salt, and 0.25 teaspoon ground black pepper.
Blend on high for 30 seconds—you'll see the mixture thicken dramatically as the cashews break down. Stop and scrape down the sides with a spatula to ensure everything gets fully incorporated. This is where the magic happens—the cashews create that luxurious creaminess without any dairy.
🍳 Step 3: Add Water and Perfect the Texture
With the blender still running, slowly pour in the 0.5 cup water through the feed tube. This prevents the motor from overheating and creates the ideal pourable consistency. Continue blending for another 45-60 seconds until completely smooth. The sauce should be thick but still flow easily—like heavy cream with body.
Taste and adjust seasoning if needed. I usually find the nutritional yeast adds enough umami that I don't need additional salt, but if you're using plain yeast, you might want to add a pinch more. The sauce should be bright from the lemon, herby from the basil, and slightly tangy from the sun-dried tomatoes.
⏰ Step 4: Rest and Serve
Transfer the sauce to a clean jar or bowl and let it sit at room temperature for 10 minutes. This resting period allows the flavors to meld together perfectly. The sauce will thicken slightly as it cools—this is normal and actually improves the texture.
For best results, store in an airtight container in the refrigerator for up to 5 days. The flavors develop beautifully over time, becoming even more complex. When ready to use, give it a quick whisk or shake to restore that silky consistency. This versatile sauce works as a dip for crudités, a drizzle over pasta, or even as a creamy base for vegan soups.
Pro Tips For Making Sunday Sauce Recipe Without Meat
- SOAK CASHEWS 4 HOURS MINIMUM: I learned this the hard way—skipping the soak leaves you with gritty, unyielding cashews that refuse to blend smoothly. Toss them in warm water (not boiling) for at least 4 hours, or overnight if you’re planning ahead. The longer they soak, the creamier your sauce will be, and trust me, you’ll taste the difference.
- TOAST SUN-DRIED TOMATOES: Those sun-dried tomatoes straight from the jar? Toss them in a dry pan for 30 seconds until fragrant and slightly crisp at the edges. It deepens their flavor and cuts through the richness of the cashews—something I only noticed after comparing batches. (Yes, even if you’re impatient like me.)
- CHOP BASIL LAST MINUTE: Basil wilts fast, but if you add it whole to the pan, it releases its aroma gradually without turning bitter. Keep it separate until the very end, then stir it in just before serving—this keeps those bright green leaves vibrant and the flavor fresh. I used to add it early and always wondered why my sauce tasted dull.
- BLEND IN STAGES: Dump everything into the blender at once and you’ll end up with a thick, gloppy mess. Instead, blend the soaked cashews, garlic, and olive oil first into a smooth paste, then add the tomatoes and pulse. This way, the sauce stays silky and the flavors meld properly. It’s an extra 30 seconds that makes a real difference.
Perfect pairings for this dish
Pasta Perfection
This sauce transforms any pasta dish into a gourmet experience. Toss 8 oz linguine or spaghetti with 2-3 tablespoons of the sauce per serving, then finish with toasted pine nuts and extra basil.
The creamy texture clings beautifully to the noodles, while the sun-dried tomatoes add a meaty depth that vegetarians crave. For extra richness, stir in 1 tablespoon vegan butter at the end. 🍝
Veggie Dip Extraordinaire
Serve this sauce chilled as a dip for raw or roasted vegetables. I love pairing it with carrot sticks, bell pepper strips, and cucumber slices on a platter with warm pita bread or crackers.
The herby brightness cuts through the oiliness of roasted veggies, making every bite refreshing. For a smoky twist, add ½ teaspoon smoked paprika to the sauce before serving. 🥕
Roasted Veggie Glaze
Brush this sauce over vegetables before roasting for a caramelized finish. Toss zucchini, eggplant, or Brussels sprouts with 1 tablespoon olive oil, then drizzle with 1-2 tablespoons of the sauce.
Roast at 400°F for 20-25 minutes until tender and golden. The sauce creates a sticky, flavorful crust that elevates simple roasted veggies to restaurant-worthy status. ✨
Grain Game-Changer
Use this sauce as a creamy dressing for grains like quinoa, farro, or couscous. Mix 1-2 tablespoons per 1 cup cooked grains and toss gently. The sun-dried tomatoes and basil add a Mediterranean flair, while the cashew cream keeps everything cohesive.
For a hearty bowl, top with marinated artichokes or roasted red peppers. 🌾
Dip for Appetizers
Whip up a quick appetizer by spreading this sauce on toasted baguette slices and topping with cherry tomatoes and fresh mozzarella. The creamy sauce acts as a vegan "cheese" alternative, while the basil and sun-dried tomatoes add a burst of flavor.
Serve with a sprinkle of flaky sea salt and a drizzle of balsamic glaze for a showstopping bite. 🧀
Sauce for Stuffed Peppers
Stuff bell peppers with a mix of cooked quinoa, black beans, and corn, then top with a spoonful of this sauce before baking. The creamy, herby sauce blends beautifully with the filling, creating a cohesive, flavorful dish.
For extra depth, stir in 1 teaspoon cumin before baking. This sauce turns a simple stuffed pepper into a restaurant-quality meal. 🌶️
Nutrition facts
Frequently asked questions
Can I make this sauce without cashews?
For a nut-free version, substitute the cashews with ½ cup silken tofu or ½ cup soaked white beans (like cannellini). The texture will be slightly different but still creamy. Add an extra 1 tablespoon of olive oil to help bind the ingredients together.
How do I adjust the thickness of the sauce?
If the sauce is too thick, thin it with 1-2 tablespoons of water or plant-based milk while blending. For a thicker consistency, blend for 10-15 seconds longer or reduce the water slightly next time. The sauce should be smooth but still pourable, like heavy cream.
Can I freeze this sauce?
Yes, but freeze it in ice cube trays for easy portioning. Once frozen, transfer the cubes to a freezer bag. Thaw overnight in the fridge or microwave for 20 seconds on low power. Stir well after thawing to restore the smooth texture.
What’s the best way to store leftover sauce?
Keep it in an airtight container in the fridge for up to 5 days. The flavors actually deepen over time! Before using, give it a quick whisk or shake to restore its silky consistency. If it separates slightly, just blend again for 10 seconds.
Can I add other herbs or spices?
For extra depth, try adding ½ teaspoon dried oregano or 1 teaspoon fresh thyme. A pinch of red pepper flakes adds heat, while ½ teaspoon smoked paprika gives a smoky twist. Just taste as you go—this sauce is highly customizable!