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Creamy five minute vegan cashew cheese sauce. Whole30, paleo, and dairy free. Whipped smooth, made with raw cashews, and tastes like the perfect cheese dip for vegetables, chips, served over noodles, or licked straight off the spoon!
Cashew cream sauce. I keep going back for more. Skipping the spoon and diving in finger style. You’re just THAT GOOD. Who loves cheesy flavor minus the cheese? This giiiirl! Now, cashew cheese sauce may not be for everyone, but I dare you not to fall in love with this ultra creamy, want-to-go-back-for-more, cashew “cheese” sauuuce (sans cheese).
How to make creamy cashew sauce
If you have made your way into my corner of the internet before, you’re probably familiar with the fact that my food processor is the most used item in my kitchen! Day and night, this thing gets used to mix, whip, and blend all kinds of tasty!
…And um, did I mention the fact that this sauce is made and ready for digging in, in just 5 minutes!? Five minutes people. Happiness, I hear you!
Not sponsored, but I get asked it a lot, so I thought I would skip all the inevitable and just answer your question right now: this is the food processor I use. And I love it! It whips, it blends, it mashes, it makes your creamy cashew cheese sauce creaaaamy!
If you’re stumped on what to pair this cheese sauce with (other than using it soley for finger dipping, of course) here are a few of my favorites uses for this sauce:
- dipping veggies
- mac n’ cheese!!!!
- chicken alfredo
- tuna noodle casserole
- chip dippin’
… the list goes on, need I say more? Basically, you just need this sauce in your life, because the garlicky, zesty, cheesy, creamy factor is obsession level over here. 🙂
More liket this:
Spicy Spaghetti Squash Noodles
Turkey Meatballs In Sage Cream Sauce
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Print Recipe
Creamy five minute vegan cashew cheese sauce. Whole30, paleo, and dairy free. Whipped smooth, made with raw cashews, and tastes like the perfect cheese dip for vegetables, chips, served over noodles, or licked straight off the spoon!
Ingredients
- 2 cups roasted cashews raw, or cashew pieces
- 1 1/4 cup water or chicken broth
- 1/4 cup lemon juice from 1 fresh lemon
- 1/4 cup nutritional yeast
- 2 teaspoons minced garlic
- 1 teaspoon sea salt
Info
| Prep Time | 5 minutes |
| Servings | batch |
| Course | Sauce |
Votes: 114 Rate this recipe!
Rating: 3.68
You:
Info
Votes: 114 Rate this recipe! | Ingredients
|
Instructions
Puree all ingredients together in food processor or high powered blender for 3-5 minutes until completely smooth. Serve or store in fridge for up to one week.
Nutrition Facts 5 Minute Cashew Cheese Sauce Amount Per Serving Calories 456Calories from Fat 297 % Daily Value* Total Fat 33g51% Saturated Fat 6g30% Polyunsaturated Fat 5g Monounsaturated Fat 19g Sodium 926mg39% Potassium 406mg12% Total Carbohydrates 30g10% Dietary Fiber 5g20% Sugars 6g Protein 17g34% Vitamin A0.1% Vitamin C12% Calcium4% Iron33% * Percent Daily Values are based on a 2000 calorie diet. |
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39Comments
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1 Nicole Reply
Made this – very simple and so good! Taste is great for an Alfredo sauce replacement.
2 Kara Reply
So if I have raw cashews, they need to be roasted first? Just making sure so I can get the flavor right! Excited to try!
3 Kaylie Reply
Hi Kara, either or works- I like roasted cashews in this recipe because it gives the sauce extra flavor, but either will work.
4 Klaudia Reply
Hi Kaylie, can you substitute cashews with other nuts? I’m allergic but would love to make this recipe!
5 Kaylie Reply
Hi Klaudia, I haven’t tried another nut, but maybe macadamia nuts?
6 Tina Reply
This was really good! I didn’t roast mine, just because I wanted to eat it “now”, lol. What I did do that made it super easy, was I ground the cashews to a powder in my 20-year-old little Cuisinart coffee grinder. Super smooth.
7 Raquel V. Reply
Thank you, Kaylie! Can’t wait to make this. Does this freeze well?
8 Kaylie Reply
Yes, I freeze it!
9 Alicia Stelzer Reply
Bomb! Ooooey, gooey, amazing! Thank you!! My husband loved it and he usually cringes at my “healthy alternatives.” Thank you so much. This is a game changer for me!
10 Kaylie Reply
Yaaaay! Thanks Alicia!
11 Stephanie Simmons Reply
Love this recipe! Side note – where did you get your marble background? It looks lovely!
12 Kaylie Reply
Thank you Stephanie! The marble is from Crate and Barrel. 🙂
13 Naynel Reply
The sauce is good but what’s the best way to warm it?
14 Kaylie Reply
Hi Naynel, I heat it on the stove in a saucepan or double boiler.
15 Sandra Reply
Do I need to soak the cashews first?
16 Kaylie Reply
Nope! 🙂
17 Kaylee Khoshaba Reply
What is the serving size?
18 Kaylie Reply
Hi Kaylee, the recipe makes one batch- about a 12 oz mason jar, but I forgot to measure it exactly, sorry!
19 STEPHANIE Reply
Is the nutritional information for the entire batch?
20 Kaylie Reply
Yes, it is for the whole batch.
21 Amy Reply
How long can this be stored in the fridge?
22 Kaylie Reply
Hi Amy, I would store this in the fridge for 3-5 days.
23 Iva M Loftman Reply
So…this looks absolutely fabulous (plus super easy), and I’ve been wanting to try cashew cheese for a long time. But…sometimes cashews give me a problem and I’ve been looking at trying soaking first to see if that helps. If I soak, do I need to dry/roast the nuts, or can I just drain and use? Thanks so much!
24 Kaylie Reply
Hi Iva, use drain and use them right after soaking- no roasting involved. 🙂 Hope that helps!
25 Meredith Molstre Reply
Hi, could you make this without garlic? Still would turn out ok?
26 Kaylie Reply
That should work Meredith.
27 Ardis Miller Reply
I have heard of these chesse and tried it the other day at a vegan restr. It was mixed with salsa and it was delicious.
I just wrote down your recipe and I am going to make it. I have tried vegan cheese bought in the store and do not
like any of them. I guess thats just my preference.28 TRish Reply
I was wondering if I can skip the nutritional yeast? Can you tell me also what does it do / bring to this recipe? Thanks
29 Kaylie Reply
Yes, you can- it just adds some good flavor. 🙂
30 Cheryl Reply
Taste amazing thanks
I am trying to eat non inflammatory foods for my chronic pain this worked out great!!!!31 Heather Reply
I added a small jar of pimentos. Adds color and slight flavor to it. I had a recipe I can no longer find that was like yours but with pimentos. Just thought that may interest you. That’s all 🙂
32 DaliaC Reply
This is such a great idea! I’ve heard of it before but to be honest I’ve never actually tried it. It looks really simple to make so I’m pretty sure that I’ll give it a try as soon as possible :-D.
33 Kelsey Reply
How would you change this to make it into a queso? I was thinking some green chiles??? Thoughts??
34 Kaylie Reply
Hi Kelsey, that sounds delicious!
35 Patty Reply
The nutritional chart doesn’t list how many servings this makes; please let me know.
36 Kaylie Reply
Hi Patty, it’s for the whole batch.
37 Laura kleban Reply
I’m Paleo and struggle to find good cheese sauce replacements, so I was excited to try this! I thought it was really tasty, more like an alfredo sauce, which was very good on Spaghetti Squash with some Ghee. I did have to add more water and even though I have a very powerful food processor, I had to blend this suce for a full five minutes to get the consistency I desired, which was still not as creamy looking as your pictures, but it did the trick. Thanks for the great recipe, I will pass it along.
38 Penny Reply
This really is the best cheese sauce! Easy and delicious!!!
39 Paleo Gluten Free Eats Team Reply
Great to hear Penny! Thank you 🙂
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