Vegan Cashew Cheese Sauce

This is a really versatile sauce. It can be used in Mexican dishes, in pastas, to lift side veg like broccoli, in sandwiches, as a dip, on jacket potatoes, stir-fry’s, faux meats, tofu and even as a pizza topping.

The best part is it actually does, because of the nutritional yeast, taste like cheese, but it replaces the heart stopping saturated fat and cholesterol with the cashews heart healthy, unsaturated fat.

99% of the time, I will use this to coat some side veg, usually either broccoli or cauliflower. They combine to make a really pleasing taste and your mind is tricked into thinking you are eating an unhealthy sauce when in reality, it is totally nutrient dense, so although you wouldn’t want to overdo it, you can certainly have a good sized portion, much more so than traditional cheese sauce.

Serves 6 generous portions.

Nutritional Information:

  • Calories = 189
  • Protein = 8g
  • Fat = 13.5g
  • Saturated Fat = 2.2g
  • Carbohydrate = 7.1g
  • Cholesterol = 0g


  • 1 cup unsalted cashews
  • 1 cup unsweetened almond milk
  • ½ cup nutritional yeast
  • 1 tablespoon dijon mustard
  • 1 small carrot, peeled and sliced into thin slices
  • ½ lemon, juiced
  • 1 teaspoon olive oil
  • ½ onion, diced
  • 1 clove garlic, chopped
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon smoked paprika

Cook it:

  1. Boil a pot of water over a high heat, add the cashews and sliced carrots and boil for 10 minutes
  2. As the carrots and cashews are boiling, add the onions to a non-stick frying pan over a medium heat. Add the onions and a splash of water and “fry” for around 7 or 8 minutes, stirring regularly and adding the garlic for the final 2 minutes
  3. Add the remaining ingredients to your blender, minus the almond milk
  4. Add half the almond milk and turn the blender on, blending for about a minute
  5. Slowly add more almond milk until you have a thick cheese like sauce
  6. Taste and check the seasoning
  7. Serve with broccoli, nachos, pasta, corn chips, faux meats, sandwiches etc
  8. Get it into ya!!

18 thoughts on “Vegan Cashew Cheese Sauce

  1. How odd! Not the recipe, that sounds yum, but we were talking about Jay Kay the other day (you and I), who I hadn’t seen nor heard of in yonks, and then late last night I was channel-flicking and came across Vintage TV, lo and behold, there was Jay Kay with Jools Holland (not a fan) singing a jazz version of ‘I’m in the mood for love’ in his own inimitable fashion. Loved it. It was from 1999 and filmed in black and white, gave it lots of atmosphere, and now here you are plugging Emergency, which I loved at the time. Even smaller world …


  2. I have seen this recipe rolling around the internet for a while now. I would jump on the bandwagon as well but being cash strapped students, we can’t afford raw cashews and nutritional yeast (very expensive (that’s if you can find it) here in Tasmania). I needed something seriously “cheezy” to put into a quiche recipe that I found online. The recipe was based on cashews but all I had available was sunflower seeds. I was desperate enough to experiment with them and although the resulting cheesy filling was amazing, it didn’t do much for my crustless quiche (had a bit of a weird too creamy texture for quiche) but the next day there was a fair bit of the quiche left over and I decided to use it mixed into a big vat of bechamel sauce as a layer in that nights lasagna. The end result was spectacular! Give this recipe a go. It’s delicious.

    Really tasty cheese quiche mix
    1 block Coles hard tofu
    1 cup sunflower seeds soaked in boiling water for about 30 minutes to an hour
    About 3/4 cup of soy milk
    2 decent quirts of lemon juice from a bottle
    About 2 – 3 tbs American mustard
    1 1/2 tsp veggie stock powder
    About 3 tbs soy sauce
    a decent shake of white pepper
    3 – 4 whole capsicums from a big jar of red capsicums
    A good glug of tomato sauce (don’t go mad, you can add more after you have blended it but err on the cautious side)
    Put the soy milk into your vitamix and add the drained sunflower seeds. Process till creamy. Add the tofu crumbled and everything else and process till creamy. Taste and adjust seasonings. This tastes seriously cheezy and would make a tasty dip or spread. I wonder if you added agar to this mix if it would be nice as a vegan cheeze. If you added a bit of tapioca to the mix (like that other vegan cheeze recipe) it would be melty as well.


      1. Because we don’t use nooch we have to find different ways to get that umami cheesy taste. We served the lasagna with a really tasty red wine and this sauce paired well with it. I am not usually a sunflower seed cheese fan but this sauce doesn’t taste anything like sunflower seeds and because they are soaked they add a good creamy base to the mix. The end results were good enough for me to document and save for using again. The mix would make a really good dip also. Let me know if you like it 🙂

        Liked by 1 person

      2. Yeah, over $20 and that’s if you can even find it. My local health food guy hadn’t even heard of it. There aren’t a lot of vegans down our way.


  3. Hi, just found your site, I was looking at the vegan chicken Kiev recipe then just started trawling through 🤓 This looks great! I’ve just become vegan and I’m trying so hard to get my other half to be too but I’m not getting anywhere …………. “what,,,,no cheese?!? I’ve stopped eating meat for you , that’s enough now” 😆
    He loves pizza and cheese toasties (who doesn’t) so I’m definitely going to try this out and probably do some experimenting of my own on the back of this.
    Thanks so much and I look forward to exploring the rest of your site!

    Also (a bit late) tut tut to the dude/dudette not liking Jools boooo 😆💚 and I totally agree with you about JK, loved him/them in the 90’s but he did turn into a total tool 😂


    1. Glad you like it, thanks for stopping by and leaving a comment. My gf went vegan before me and I thought I could NEVER do that. Next thing I know, I am running a vegan blog! LOL. Keep the faith! I have been injured for the last few months and unable to cook however I am making my return very very soon!!


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