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Vegan Cashew Cheese Sauce Recipe

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4 from 9 reviews

This creamy, flavorful Vegan Cashew Cheese Sauce is a perfect dairy-free alternative to traditional cheese sauces. Made with soaked raw cashews, nutritional yeast, and a blend of spices, this sauce is smooth, tangy, and mildly spicy with jalapeno. It’s great for drizzling over pasta, roasted vegetables, or as a dip, offering a rich and satisfying vegan cheese experience.

  • Total Time: 2 hours 15 minutes
  • Yield: 6-8 servings

Ingredients

Cashew Mixture

  • 1 1/2 cups raw cashews
  • 2 garlic cloves
  • 1/4 cup nutritional yeast
  • 1 cup unsweetened almond milk, plus more to thin if necessary
  • 1 jalapeno, chopped (optional: deseeded for less spice)

Spices & Seasonings

  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1 teaspoon dijon mustard
  • 1 teaspoon salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Soak the Cashews: Place the raw cashews in a bowl and cover them with 4 cups of water. Let them soak for at least 2 hours to soften. Alternatively, for a quicker method, place cashews in a pot, cover with water, and bring to a boil over high heat. Once boiling, turn off the heat and let the cashews soak in the hot water for 30-45 minutes. Drain thoroughly after soaking.
  2. Prepare the Sauce: In a high-powered blender, combine the drained cashews, garlic cloves, nutritional yeast, unsweetened almond milk, chopped jalapeno, ground turmeric, paprika, onion powder, dijon mustard, salt, and freshly ground black pepper. Blend until the mixture is smooth and creamy, forming a thick sauce.
  3. Adjust Consistency and Seasoning: If the sauce is too thick, add more almond milk a little at a time and blend again until your desired consistency is reached. Taste the sauce and adjust the salt, pepper, or spices according to your preference.
  4. Serve and Enjoy: Use the cashew cheese sauce immediately as a dip, drizzle, or sauce for your favorite dishes. It serves approximately 6-8 people depending on usage. Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

  • Soaking the cashews properly is key to achieving a smooth, creamy sauce.
  • Removing jalapeno seeds reduces the heat if you prefer a milder sauce.
  • This sauce can be thinned with additional almond milk for drizzling or thickened by blending longer.
  • Use a high-speed blender for the creamiest texture.
  • Store leftovers in the fridge and consume within 4 days for best freshness.
  • Author: Maya
  • Prep Time: 2 hours 15 minutes
  • Cook Time: 0 minutes
  • Category: Sauce
  • Method: Blending
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://recipeteach.com/vegan-cashew-cheese-sauce-recipe/