Description
A creamy, dreamy vegan cheese sauce that’s as versatile as it is delicious. Perfect for drizzling over pasta, spooning onto nachos, or dipping fresh veggies, this sauce is made from wholesome ingredients like cashews, nutritional yeast, and plant-based milk. With its silky texture and cheesy flavor, it’s hard to believe it’s completely dairy-free. Easy to whip up in under 20 minutes, this recipe is a staple you’ll keep coming back to—whether you’re vegan, lactose-intolerant, or simply looking for a lighter, plant-based alternative.
Ingredients
Scale
- 1 cup raw cashews (soaked)
- ½ cup nutritional yeast
- 2 cloves garlic (or 1 tsp garlic powder)
- ½ small onion, sautéed (or 1 tsp onion powder)
- 1 cup unsweetened plant milk (almond, soy, or oat)
- 2 tbsp lemon juice or apple cider vinegar
- 1 tsp mustard
- 1 tbsp olive oil (optional)
- ½ tsp smoked paprika (optional)
- Salt, to taste
Instructions
- Soak cashews in water for 2–4 hours (or use a quick 15-minute hot water soak).
- Blend cashews with nutritional yeast, garlic, onion, lemon juice, mustard, olive oil, paprika, salt, and plant milk until smooth.
- Pour into a saucepan and warm gently over medium heat, stirring until thickened and creamy.
- Taste and adjust seasonings, then serve hot over your favorite dishes.
Notes
- For a nut-free version, use 1 potato and 1 carrot (boiled and softened) instead of cashews.
- Add chili flakes or jalapeños for a spicy twist.
- Store in an airtight container in the fridge for up to 5 days, or freeze for longer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce/Dip
- Method: Blending and stovetop
- Cuisine: American-inspired
Nutrition
- Serving Size: 4
- Calories: 180
- Sugar: 2g
- Sodium: 260mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg