Satsuma Cashew Cream Sauce

Yields approximately 2 cups

This delightful, lightly citrusy, and (faux) buttery cream sauce is a perfect transition food from the lighter foods of summer to the heartier foods of winter.

Satsumas, which are really similar in taste to mandarin oranges, are an excellent source of Vitamin C (more than 20% of your daily value).  The skin of a satsuma is leathery and much thinner than that of an orange, and the best way to tell if a satsuma is ripe for the picking is to sniff it and aim for the satsuma with the strongest citrus flavor.

As far as cashews go, they’re one of my favorite gluten/dairy/soy free kitchen buddies.  The buttery flavor and high fat content (the perfect ratio of fats, mind you–more on that in a second) makes creating creamy culinary delights that are dairy free a breeze.  Cashews are chock full of dietary fibers, and they contain the perfect ratio of polyunsaturated, monounsaturated and saturated fats.  The reason this fat ratio has been deemed perfect by many nutrition professionals is that the combination of types of fats allow them to be more easily assimilated by the body.


1 cup cashews, soaked for 24-48 hours
1/2 cup water
1/2 cup satsuma juice (the juice of approximately 2 satsumas)
Zest of one satsuma
Scant 1/4 tsp sea salt
1/4 tsp nutmeg


  1. Prepare by soaking the cashews 24-48 hours in advance (Place the cashews in a large bowl and cover with water.  Let soak uncovered for 24-28 hours).  48 hours will really ensure that they are easily obliterated into the creamy sauce we’re trying to achieve here.
  2. Place water, cashews, satsuma juice and zest, sea salt, and nutmeg in blender and pulse until the cashews are completely obliterated and you have a nice, smooth sauce.

This sauce goes well in a savory pasta dish or served up over some sweet potato or pumpkin pancakes.  Pair it with a chocolate mousse and invite me over!!

Tried it?  Liked it?  Did something different?  Let me know!