This delicious and creamy Vegan Saffron Cheese Sauce is made by blending cashews and nutritional yeast. Serve it over vegetables for a decadent dish. 

Dairy-free Saffron Cheese Sauce using cashews

Recipe Steps

I’m so excited to share a new dish with you today that is so easy and delicious! My sauce has simple ingredients, yet I thought it tasted totally gourmet and elegant.

Step One

To get started, simple combine your ingredients into the base of a high-speed blender. 

Saffron Cheeze Sauce in the Vitamix.

Step Two

Blend on high, for about 30-45 seconds, or until the sauce is creamy.

Saffron Cream Sauce in a Vitamix

Step Three

Decide what you want to serve the cheese sauce with. I decided to make some steamed cauliflower and kale to go with the sauce. I was really lazy so I just piled the veggies in the steamer, cauliflower on the bottom, kale on top.

Cauliflower and Kale in the steamer.

Step Four

Serve immediately.

After eight minutes of steaming, my veggies were good to go. Here’s my bowl with the cheese sauce on top.

Veggies with Saffron Cheeze Sauce.

I have never used saffron before and it added that gourmet flavor; I loved it!

Here is the printable recipe:

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Dairy-Free Saffron Cheese Sauce


  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 5 minutes
  • Cook Time: 1 minute
  • Total Time: 6 minutes
  • Yield: 8 1x
  • Diet: Vegan

Description

This delicious and creamy vegan Saffron Cheese Sauce is made by blending cashews and nutritional yeast. Serve it over vegetables for a decadent dish.


Scale

Ingredients

  • 1 cup raw unsalted cashews
  • 1/2 cup nutritional yeast
  • 3/4 cup unsweetened almond or other non-dairy milk
  • 1/4 cup white wine vinegar
  • 1/8 teaspoon saffron threads
  • 1 teaspoon dried garlic
  • 1 tablespoon onion flakes
  • 1/2 teaspoon turmeric
  • 3 medjool dates, pitted
  • 1 teaspoon coconut aminos

Instructions

  1. Combine cashews, nutritional yeast, unsweetened soy milk, white wine vinegar, saffron threads, dried garlic, onion flakes, dates, turmeric, and coconut aminos in a high-speed blender and process until smooth.
  2. Add additional vinegar or non-dairy milk if necessary to reach the desired constancy. The sauce will thicken as it sits. Refrigerate leftovers in a tightly sealed container for up to 5 days.

  • Category: Sauce
  • Method: Blender
  • Cuisine: American

Keywords: how to make a vegan cheese sauce in the vitamix using cashews and nutritional yeast, vegan cheeze sauce, cashew cheese sauce

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