Vegan Creamy Cashew Cheese Sauce
This rich, velvety cheese sauce made from soaked raw cashews delivers all the creamy satisfaction of traditional cheese without any dairy. Nutritional yeast provides a deep, nutty flavor while lemon juice adds brightness and smoked paprika brings subtle smokiness. Perfect for drizzling over nachos, tossing with pasta, or serving as a dip for vegetables and chips. The sauce thickens beautifully when heated and can be thinned to your preferred consistency with hot water.
Ingredients
- 2 cups raw unsalted cashews
- ½ cup unsweetened plant-based milk, dividedwater1:1vegandairy-free
slightly thinner result
- 1 cup hot water, plus more if needed
- ½ cup nutritional yeast
- juice of 1 lemon, about 3 tablespoons
- ½ teaspoon coarse salt, plus more to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dry mustard powder
- ½ teaspoon smoked paprika
Instructions
- 1
Fill a medium saucepot with water and bring to a boil
- 2
Add cashews, turn off heat, cover, and let soak for about 30 minutes
- 3
Drain cashews and transfer to a high-speed blender or food processor
- 4
Add plant-based milk, nutritional yeast, lemon juice, salt, garlic powder, onion powder, mustard powder, and paprika to blender
- 5
Blend while dripping in hot water a few tablespoons at a time until silky sauce forms
- 6
Season with additional salt if needed
- 7
Transfer to saucepot and place over medium-low heat
- 8
Whisk continuously to keep mixture creamy as it heats
- 9
Once sauce begins to bubble slightly, slowly add more hot water as needed until desired consistency is reached
- 10
Serve as dip or toss with pasta
Tips
Soak cashews in hot water for at least 30 minutes to ensure the smoothest, creamiest texture when blended.
Add hot water gradually while blending and heating to control consistency - the sauce will thicken as it cools.
Store leftover sauce in the refrigerator and reheat gently, adding water as needed to restore smooth texture.
Good to Know
Refrigerate in covered container for up to 1 week. Sauce will thicken when cold.
Can be made up to 3 days ahead. Reheat gently and add water to restore consistency.
Serve warm as dip for vegetables, chips, or pretzels. Excellent tossed with hot pasta.
Common Mistakes
Don't skip soaking cashews to avoid grainy texture
Add water gradually to avoid over-thinning
Whisk constantly while heating to prevent separation
Substitutions
Dairy-Free Swaps
Vegan Options
FAQ
Can I make this without a high-speed blender?
Yes, but soak cashews longer (2-4 hours) and strain the mixture through fine mesh if needed for smoothness.
How long does this sauce keep in the refrigerator?
Store covered for up to 1 week. The sauce will thicken when cold, so add water when reheating.
Can I freeze this cashew cheese sauce?
Freezing may cause texture changes. Best enjoyed fresh, but can freeze for up to 3 months if needed.