Vegan Cashew Cheese Sauce
This delicious and creamy Vegan Cashew Cheese Sauce is made by blending cashews and nutritional yeast. Serve it over vegetables or as dip. Nobody will ever guess it’s dairy-free!
Most people who go on a dairy-free diet end up missing cheese. I know I did! The good news is that you can make your own version of a creamy cheese sauce using cashews and nutritional yeast, plus a few other ingredients.
I’ve been dairy-free since 2010, and it’s recipes like these that help keep me on track. I sure don’t miss the acne and excess mucus that I had when I was eating cheese. I hope that if you are trying to cut dairy out of your diet, then this recipe comes in handy for you too.
You will need a high-speed blender like a Blendtec or a Vitamix to make this recipe. I know it’s a big investment, but I promise you will use a high-speed blender enough to make it worth every penny.
Recipe Steps
Step One
The first step of making your “cheeze” sauce is to soak your raw cashews. This will ensure that your sauce is ultra-creamy!
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Two
Then, after you’ve soaked and rinsed your cashews, then combine them in your blender with the other ingredients. Blend and serve!
Step Three
Vegan Cashew Cheese Sauce can be used the same way you would use regular cheese sauce. I like to serve it over steamed cauliflower as a plant-based main dish.
This vegan cheese sauce can also be used as a dip for corn chips. I promise that if you serve it at your next party or gathering, nobody will ever guess that it’s dairy-free!
I hope you make this recipe! If you do, please leave a comment and a starred review below.
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Vegan Cashew Cheese Sauce
This delicious and creamy Vegan Cashew Cheese Sauce is made by blending cashews and nutritional yeast. Serve it over vegetables or as dip. Nobody will ever guess it’s dairy-free!
- Total Time: 16 minutes
- Yield: 8 1x
Ingredients
- 1 cup raw unsalted cashews, soaked in hot water for 15 minutes, then rinsed and drained
- 1/4 cup nutritional yeast
- 1/2 cup unsweetened almond milk
- 1/4 teaspoon dried garlic
- 1/4 teaspoon onion powder
- 1 teaspoon ground turmeric
- 1/4 teaspoon sea salt
Instructions
- Combine the soaked and drained cashews, nutritional yeast, almond milk, dried garlic, onion powder, turmeric, and sea salt in the base of a high-speed blender.
- Blend on high for 15-20 seconds, or until the sauce is thick and creamy.
- Pour into a jar. Use immediately, or store in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 1 minute
- Category: Sauce
- Method: Blender
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 2 tablespoons
- Calories: 109
- Sugar: 0.9 g
- Sodium: 90.3 mg
- Fat: 8.1 g
- Saturated Fat: 1.6 g
- Carbohydrates: 6.5 g
- Fiber: 0.9 g
- Protein: 3.7 g
- Cholesterol: 0 mg
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Where did you get that steamer? I do not own one, but cooked vegetables in 8 minutes sounds great. I like that yours has a window!
Hi Betty! My stainless steel steamer basket came with my pressure cooker from B/R/K…I purchased it online.
YUM.
I love your dressings.
Can’t wait to try this one.
Thank you-
Awww, thanks Debbie! 🙂
Carrie, I just wanted to say I made up a batch of this sauce at the beginning of the week and I love it. It’s so creamy and decadent! I’m had it with tempeh scramble, water sauteed veggies and the last few days I’ve been using up the last bit by thinning it will a little water for a really lovely salad dressing.
Thanks so much for this and so many other recipes. I would have been lost on my plant based journey without your site and you are a total inspiration!
Wow, thank you Kath!!! Your comment makes me feel so good. I’m so glad you like the Cheese Sauce, I thought it was pretty darned yummy myself. I love your idea to thin it out for a salad dressing. xoxo. 🙂
Hi Carrie!
I too am struggling with this holiday temptations. Thanksgiving was easy , nothing tempted me but for some reason everything looks good for xmas.
I was waiting for my saffron to arrive and UPS came to rescue and delivered it before lunch time. It was such an easy recipe that I made it and served it on broccoli, it is great! Both my husband and I enjoyed it. My question is, when you have a recipe that contains nuts to make a sauce, do you eliminate your nut serving for the day?
take care,
Jeanne
Hi Jeanne! So glad you liked the saffron sauce, I love the idea of serving it on broccoli…yum. To answer your question about monitoring the consumption of nuts/seeds in a sauce, the answer is that I do try to estimate how much I eat and then add that to my daily tally. My general rule of thumb is to get some nuts and seeds with each meal, not too much and not too little. If I am using a sauce that contains either, then I won’t add anymore to the dish.
I too am struggling during this holiday season. It has been hard for me not to slip into old indulgences. Thanks for sharing!!!
I’m glad this post helped you, Debbie! It’s hard to stay committed to healthy eating and I just wanted everyone to know that it’s something I struggle with, too.
Great post. And that sauce looks delicious! I’ll have to try it:)
xx
Esen
Wow… thank you for sharing that.
I felt like I had a very good handle on my emotional eating habits and have been in very healthy habits since having gone vegan 3 years ago. But something happened recently that has me back on a bad track. I know it’s only temporary, but sometimes I beat myself up over more than I should and it’s nice to see a post like this as a reminder to be gentle with myself.
And your cheese sauce looks delicious!
Carrie ~
Another great looking recipe from you! I have saffron in my cupboard and I remember Dr. F. suggesting we use more of it. Of course, it is very expensive, but I will give these “cheese” sauce a try. I love your recipes so I’m sure this one will be a hit too!
Have a great weekend. Enjoy the sunshine in your home away from home. 🙂
Thanks, Jan-Marie! BTW, you are more than welcome to come visit us in PS, I believe there are direct flights from your area! 🙂
That cheese sauce sounds so good. I want to say that I enjoy your blog very much. I enjoy your recipes, and I relate to many of your food-related struggles. Thank you for sharing your experience, strength and hope with us.
Thanks, Ceil, I appreciate the note. 🙂
the lentil spinach dish looks great. but i see this
1/2 tsp Aleppo red pepper flakes
2 tsp smoked sweet paprika
2 tsp garam masala
in the ingredient list. where do you get those things?
Hi Renate, good questions. I assume you can use just regular red pepper flakes and paprika found at any grocery store. The garam masala is an Indian spice but I have found it at natural food stores. If you can’t find it, you can leave it out or substitute a blend of cardamom, cumin, cinnamon, cloves and black pepper. Does this answer your questions?