Super cheesy vegan cashew cheese sauce. This smooth and creamy sauce is wonderfully satisfying and simply delicious drizzled over almost anything!
I suddenly realized that we didn’t have a fabulous cashew cheese sauce – that you can use to drizzle over things – on the blog yet. So I had to remedy that situation quickly.
Because this is really a staple recipe. Something to drizzle on anything and everything. Pizzas, pastas, potatoes, salads, you name it, if it’s a savory dish, it would likely benefit from a drizzle of this cashew cheese sauce.
For those who don’t eat nuts, we have a vegan cheese sauce that is entirely nut free, and when it comes to cashew recipes, we have a sun dried tomato cashew cheese and a cashew dressing that you will also love.
But when it comes to a cashew cheese sauce that is just dying to be drizzled on a homemade vegan pizza, well, this is the stuff.
How To Make Cashew Cheese Sauce
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
Whipping up a batch of cashew cheese sauce is super easy, you just need a nice sturdy blender to do it.
We don’t even pre-soak the cashew nuts, it’s just too easy!
But if your blender is a less sturdy machine, then soak the nuts first. Put them in a bowl and pour over some boiling hot water from the kettle. Let them soak for 15 minutes, and then drain and rinse.
If, however, you have something like a Vitamix then you can also just go for it. No soaking required!
Just add raw cashews, nutritional yeast, crushed garlic, lemon juice, sea salt, ground black pepper and some water to your blender jug.
Blend until smooth, and that’s it.
Storing Tips
Make up a batch and then keep it in a sealed container in the fridge where it will last up to 5 days.
It is also freezer friendly if you do want to freeze it. Thaw it in the fridge and then stir it up very well before using.
More Vegan Cheese Recipes
- Sliceable Cashew Cheese
- Vegan Cheddar Cheese
- Vegan Cream Cheese
- Vegan Nacho Cheese
- Vegan Mozzarella
- Vegan Ricotta
Did you make this recipe? Be sure to leave a comment and rating below!
Classic Vegan Cashew Cheese Sauce
Ingredients
- 1 cup Raw Cashews (150g)
- 2 Tablespoons Nutritional Yeast
- 1 Clove Garlic crushed
- 1 Tablespoon Lemon Juice freshly squeezed
- ¼ teaspoon Sea Salt
- ¼ teaspoon Ground Black Pepper
- 5 Tablespoons Water
Instructions
- Add the cashew nuts, nutritional yeast, crushed garlic, lemon juice, sea salt, black pepper and water to the blender jug. Blend until very smooth and creamy.
- For a thicker cheese, use less water. For a thinner salad dressing consistency, use a little more water.
- Serve drizzled over baked potatoes, vegetables, pizzas or pastas.
Video
Notes
- If you have a strong blender then there is no need to soak the cashews first. If you know that your blender will struggle though then you can soak them in hot water for 15 minutes before blending. Place the cashews into a bowl, pour over boiling hot water from the kettle and leave to soak for 15 minutes. Drain and rinse and then continue with the recipe.
- Leftovers can be stored in a sealed container in the fridge for up to 5 days.
Made the recipe and drizzled it on a vegan chili Frito pie. After finishing the Frito pie I have became obsessed with finding other foods to drizzle with the cheese sauce…as for my son who is ten and does not eat my vegan ways licked the spoon and he instantly grabbed the blender off the counter top to clean out the little bit left on the inside. So, I told him the ingredients…next thing I knew he was in the kitchen making his own batch…he even put his name on the container with the words DO NOT TOUCH!!! Just thought you would like to know.
Oh wow, that is so awesome! Hahaha, I love it. Thanks so much for sharing!
I cannot find raw cashews in my town (very small), but I’ve been making this with cashew flour and it works! So if you can’t find raw cashews, the flour does work! Thanks for the recipe!!
Oh good to know! Thanks for sharing Lisa!
Awesome recipe Alison. Thanks for providing us a simple ingredients list. My blender isn’t the most robust so I soaked the cashews in hot water like you suggested in an earlier response ????. Velvety smooth!
One pinch of salt definitely wasn’t enough though, but once I heaped the salt on, ooh cheesy almost as if it had the real stuff in it! Used this for macaroni and cheese with Banza shells. ????
Awesome Angela! Thanks so much for sharing!
Very good, I added a 1/2 tsp of white miso paste and paprika. Anyone know how long it keeps in the refrigerator after making?
Awesome, glad you enjoyed it! It will last 4-5 days in the fridge.
Not sure if its be mentioned in previous comments but try adding a tablespoon of pure tahini, absolute bliss. ????????
I made this today for veggie tacos. I used almond milk instead of water and added turmeric and pinch of paprika. I added lemon juice at end, and it did not curdle the almond milk. Thank you!
Very good, and creamy. I had to add a about 3-4 tbsp of water to get it to the consistency that I liked, and for it to be blended perfectly smooth. I also added about a tbsp of capers to my mix and it took it to the next level! So delicious.
I would recommend boiling your nuts for about 5-10 minutes, so that they are softened. That’s what I did and it turned out great.
OMG this cheese is so good! I could just eat it out of the Vitamix!! I’ve only been vegan since May, and I think this is my favorite recipe lol!!
Awesome Joey! Thanks a million!
Apple cider vinegar is a good sub for lemon, I have found 🙂
I really want to make this, and I have almost all of the ingredients, but am missing fresh lemons and can’t go out to the shops until after the weekend. Will this be edible without lemon juice, or should I wait until I can get my hands on some lemons?
It will still be very edible and delicious! Just use an extra tablespoon of water instead. If there is anything missing in terms of flavor, add a bit more seasonings as you like. 🙂
THIS IS AMAZING!! So so simple and almost impossible to mess up! I love it <3
Thanks Ella!
Can this be used as a cheese sauce substitute in baking, such as in a casserole?
It depends! Yes it can be baked, but it may work best if it’s a little thinned out as it would likely thicken when baked.
During the stay at home orders I’ve been buying weekly produce boxes through a co-op. Last night I had an assortment of vegetables that I needed to use before they went bad. I roasted potatoes, broccoli, cauliflower, onion, carrots, and red onions and then poured this sauce over it. My husband absolutely loved it and said this meal was one of his top 3 favorites! Thank you for the recipe!
Sounds delicious! Thanks so much for sharing and the awesome review Paula!
Amazing.. I added some earth butter to the noodles before adding sauce… one of the better cheese sauces I’ve tried ????
So happy to hear that! Thanks Amber!
This was my first time making cashew cheese and I am so glad I found this recipe! I drizzled it over cauliflower gnocchi and a plant based sausage…. it was out of this world good!!!! I will be using this recipe again and again! Thanks for sharing!!!
Awesome! Thanks so much Kristi!