Easy cheesy cashew sauce! You won’t believe how creamy and cheesy this sauce is when it is made from just cashews and a few other simple ingredients. Great for vegans, those avoiding dairy and paleo-dieters.
This recipe has been a long time coming. I make this cashew cheese sauce all the time and have done for years – I can’t believe it’s taken me this long to blog it!
I love to use this sauce on pasta, on pizzas, in risottos, drizzled over potatoes or vegetables, burritos and more. It’s SO delicious.
I remember when I first tried it years ago, before I was vegan, I wasn’t expecting to like it at all.
I was a very fussy eater and was only just starting to experiment with free-from foods so wasn’t expecting something made from cashews to be a good substitute for cheese.
But I was shocked at how delicious and cheesy it was! I remember I said “oh my god” out loud and proceeded to eat it by the spoonful.
So definitely don’t knock it before you try it!
And don’t be put off if you’ve not heard of a couple of these ingredients because I promise you they’re not that expensive or hard to find.
Your local health food shop will more than likely stock nutritional yeast and you can find miso paste in your local Asian supermarket or the world food aisle at the general supermarket.
The rest can be found at any supermarket!
This cheesy sauce is:
- Dairy-free & vegan
- Gluten-free & paleo-friendly
- Healthy
- Versatile (can be used for so many different recipes)
- Easy to make (you just need a blender!)
Use this cheese sauce on your pasta, on your toast or on a pizza!
Use this vegan cheese sauce to make:
Store-cupboard Vegan Fettuccine Alfredo
Vegan Creamy Leeks & Butter Beans
Cashew Cheese Sauce
A delicious dairy-free cheese sauce, perfect for pastas, pizzas and more! Feel free to halve the recipe if you want a smaller portion.
Ingredients
- 150g / 1 cup raw cashew nuts, soaked overnight in water
- 3 tbsp nutritional yeast flakes*
- 2 tsp miso paste or 1 tsp marmite*
- 1 tsp garlic powder
- 1 tsp onion powder
- (optional) ½ tsp mustard powder*
- ⅛ tsp ground nutmeg
- Salt and pepper, to taste
- 240ml / 1 cup unsweetened dairy-free milk (I use roasted almond)
Instructions
- Drain the cashews and discard the water they were soaked in.
- Add to a high-powered blender along with the rest of the ingredients and blend until smooth. Add more almond milk, if needed to create the desired consistency. I like it when it's thick but runs off the spoon.
- Use straight away or add to a container and store in the fridge for up to 3 days.
Notes
*Nutritional yeast is a deactivated yeast with a natural cheesy flavour. You can find it in most health food shops or online and it's not expensive. If you want to use powder, halve the amount.
**White or red miso paste really helps give that fermented cheese flavour. It can be found in health food shops or Asian supermarkets. I buy mine from my local supermarket in the Asian food aisle. Marmite gives the same effect but is more intense so you need to use less.
***You can use a pinch of ground paprika instead. It just gives a subtle kick.
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Nutrition Information
Yield 8 Serving Size Approx 2-3 tbspAmount Per Serving Calories 123Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 3mgSodium 135mgCarbohydrates 9gFiber 2gSugar 3gProtein 6g
Judy says
I love this recipe! Thank you!
Question: can this cheese be frozen if I can’t use it all in 3 days?
Aimee says
Hi Judy, glad you like the recipe! Yes, you can. I actually did recently try freezing a batch (kept it in the freezer for about 2 weeks) and afterwards I had to blend it again to get the right texture, but other than that it was fine.
Lauren says
Very easy and delicious. I boiled the nuts for 10 mins and turned out great (no overnight soaking)
Aimee says
So glad to hear that!
Dolly Agrawal says
Can I use Red miso instead of white miso
Aimee says
Yes, I often use brown miso instead and still tastes delicious. You can also use marmite/yeast extract!
Judy says
OMG I didn’t think about using Marmite!!! Thank you.
Kate says
I use a very dark miso and I think it gives it amazing depth and a more rich element.
Roz says
Awesome. We will definitely be making this again!
Caroline Boyd says
I’m not vegan, just trying some new things. Will it alter the sauce to use regular milk?
Aimee says
I don’t think it would make a difference in taste, you can even use water too (which i’ve done before when I’m out of vegan milk).
Laura says
I love this stuff. I make it every few weeks and freeze some. Sometimes I add a little chipotle for spice.
Aimee says
Glad you like it! Thanks Laura
Liz says
So so so delicious smilier to Alfredo Sauce but so much more healthier . The miso made things sauce really delicious
Aimee says
Thanks Liz. I love making alfredo with this!
Janine Miller says
This was so easy. You just have to remember to soak the cashews. Once I remembered, I made the sauce. I adjusted all the seasonings, but I have been cooking for many years (even in a professional kitchen). It was really good on my pasta. You really should make it. I think I’ll be using this is a lot of dishes from now on.
Sarah Moody says
Janine,
I’m sure many of us would love to know how you adjusted the seasonings. :)
Thanks!
Sarah
Elizabeth says
This sauce is great. Miso really did add something to the flavour. Im excited that theres a small amount of probiotics in it.
Aimee says
The miso really makes this sauce, I think. Glad you liked it.
Cristi says
Wow this was delicious I used it as a cheese sauce for my vegan eggplant lasagna yummy thank you for the recipe
Rachel says
Hi, thanks for the recipe. would it be ok to use cashew butter from a tub? (meridian brand) the only ingredients listed on the back is cashews so i assume it’d be the same right? Also not sure how much to use when it’s already blended..
Aimee says
Hi Rachel, unfortunately it doesn’t work with cashew butter (it is usually roasted or salted which gives a strong flavour). I’m sure it would still make a delicious sauce but more cashew-flavoured.
Wendy Levesque says
This recipe is so awesome. Made it just like the recipe except miso. I have actually made this four times!! SO GOOD!!
Kim B says
Question! Can I used cashew milk instead of soaking cashews? Thanks!
Aimee says
Hi Kim, unfortunately not as it is a much thicker mixture than shop-bought cashew milk. It’s like double cream vs skimmed milk. You can speed it up by soaking them in boiled water for at least 10 minutes.
Claire says
This is exactly the answer I was looking for in the comments – going to make this right now :D
Joshua Howard says
Hi! Two days ago I made this sauce and it was really amazing! Thank you for the share!
Mary says
Made this last night and it’s already gone! My non-vegan family loved it too. I didn’t have miso or mustard powder, so I just did a little bit of spicy brown mustard and it tasted awesome. Making more today for baked potatoes and vegan chili :)
Leanne Makris~Rothe says
I made this I just tweaked the recipe a little bit.. I didn’t use Miss and I used garlic salt with dehydrated garlic granules in it good karma plus flax seed milk and it really ramped up the protein delicious..!!
Yasmin says
This is our go to cheese sauce recipe.
It goes perfectly as a white sauce on lasagna.
Soooooo yummy and creamy!
Aimee says
Thanks Yasmin! So glad to hear you’re enjoying the recipe.
Tammy Peterson says
LOVED this. My sister-in-law and niece made this for me when I was at their house for dinner and it was AMAZING. I couldn’t stop eating. Can’t wait to make this again.
Aimee says
Yay, so glad you liked it Tammy!
Brittany says
I think I already commented here, but I just made this for the second time, and it was somehow even better than the first time.
I heated up the almond milk and added 1tsp of mushroom base (better than bullion) for the sauce. I left out the nutmeg (because I didn’t have any), but I otherwise followed the recipe.
I sautéed half a yellow onion with 8oz carton of chopped baby Bella mushrooms and a few cloves of garlic. I cooked this mixture down for about 15 minutes.
I cooked 1lb of fettucini (linguine preferred!) and reserved about 1/3 cup of the pasta water. I added the mushroom mixture to the cooked noodles and added the sauce. I added the reserved pasta water which helped to keep it from drying out (like it did before) and it turned out SO creamy.
Best meal I’ve made to date. Thank you for this sauce! It’s a staple in our vegan home.
Jacque says
Tried this tonight and put it on a moussaka I loved it. Next time I will add more fluid, but the taste was amazing.
Lindsay says
Is this freezable, or will it separate or be bitter, like you mentioned it would be after too long in the fridge?
theresa m anthony says
why dies it only lasts 3 days?
Aimee says
Unfortunately, because of the soaked cashews, it will separate and become bitter after that time. I tend to make smaller batches now because of this.
Kim says
I love how versatile this sauce is! One time, I added rotel and made it a Queso. The next, it was an amazing Alfredo! I didn’t have miso and added a little extra nutritional yeast just because! Love it!!
Teia says
Is there a way to make this “cheese” more of a shredded mozzerrella consistency for pizza and lasagna? Does it “brown” well in the oven? Thanks!
Lynae says
This is super yummy!! I did have miso, so didn’t add it it. Added a squeeze of lemon juice and it was beautiful!!
Stephanie says
I used this as a Mac n Cheese sauce…and it was amazing my toddler had 2 helpings and so did my father-in-law. I will definitely be making this again and again. I didn’t have mustard powder so I just used regular mustard instead. I used coconut milk and added a little bit of Daiya Mozzarella Cheese and it was awesome for Mac n Cheese.
I have passed this recipe on to another friend that can’t have dairy, they are excited to try it.
Thanks so much for posting this!
Em says
I don’t have a scale to weigh the ingredients (I can’t be the only one?!), could someone tell me what quantity this would be in ml or cups?
Aimee says
Hi Em, there is an option to convert to US (underneath the ingredient list) do you see it?
If not, I will post it here in case:
1 cup raw cashew nuts soaked overnight in water
1/2 cup nutritional yeast flakes if using powder, you can use slightly less*
1 tbsp white miso (Optional)**
1 tsp garlic powder or fresh minced garlic
1 tsp onion powder or fresh minced onion
0.5 tsp mustard powder
0.18 tsp ground nutmeg
Salt and pepper to taste
1 cup dairy-free milk (unsweetened)
Tricia says
Can I use cashews in the can? I would really love to make this
Aimee says
As long as they are raw and unsalted/unflavoured, then yes!
Stacy says
Very good and “cheesy” I added some smoked paprika and I had regular mustard on hand, no powdered,so I added it instead. I look forward to using this for the next few days. :)
Pam says
I attempted to replicate the old velvetta/rotel dip and it tasted great with the texture gained by having the tomatoes in it. This whole recipe tastes great in general regardless of what additions you make I am very sure. I strained 2 cans of rotel to get the fluid instead of milk. I strained it well so that I could add the tomatoes and chili’s back in after it was blended and I didn’t want too much fluid still left in the tomatoes when I added them.
The only other changes I made was that I used chickpea miso instead of white miso because we are trying to not eat soy where we can. Also, I only had the powdered granulated nutritional yeast and not the flakes so I lowered it to 1/3 cup since she said to put a little less since I wasn’t sure what a “little less” was. I do think the miso is probably a must in my opinion in order to give it that “cheesy” taste. My Whole Foods has all the various types. But honestly I have not tried it without.
Furthermore, I haven’t tasted it yet with the milk like the recipe calls but I know I will eventually when I happen to not have any canned rotel on hand. But either way, my son, who is now 90% vegan, loved this and ate a single recipe in one day so next time I will double it lol.
Rhonda says
This is SO GOOD!!! I love cashew milk, so I knew I had to try this. I did not add the non dairy milk, but I added 1 large steamed carrot to give it a little more cheesy color. The second time I tried it I added one can of well rinsed black beans and one half cup of salsa and served it with Juanita’s Tortilla Chips and it was a hit! Even my very picky husband ate it and loved it.
Pam says
I want to make this as a part of a group of snacks on Sunday is why I ask? I haven’t tasted cashew cheese by itself before so I didn’t know if I could simulate the rotel dip or not?
Pam says
Do you think I could use Rotel tomatoes (or the juice from a can of Rotel tomatoes strained) instead of the dairy free milk in order to make it similar (I know cheese wise it won’t be really that similar) to the old velvetta/rotel dip? I could add the actual tomatoes from the canned strained rotel tomatoes back in after it is blended I guess. The only reason I ask is I see a lot of cashew cheese sauce recipes with water instead of dairy free milk. Or do you think it just won’t work or taste good? My son has gone vegan also but misses the velvetta/rotel dip at certain events and wanted to try cashew cheese dip as a substitute.
Also, we have all the various types of miso at our Whole Foods. We are trying to avoid soy or minimize it so do you think the chickpea miso would work fine for the white miso or no? I think I read it is a little stronger maybe than white miso though. I just think miso is a good idea if it helps simulate the cheesy taste.
Kristine says
I have a lot of trouble with garlic. Any substitutions? Thanks!
Aimee says
You can leave it out, if you like! Have you tried black garlic before? Apparently thats good for people who can’t usually tolerate garlic. You can also experiment with chives or spring onions (or green/spring garlic if you can get your hands on it) but like I say – totally fine to leave it out too. I just love putting a lot of garlic in everything :)
Kristine says
I have a lot of trouble with garlic. Any substitutions?
Nikki says
Love this! Will definitely try it – especially on some homemade vegan pizza ;)
Julia says
Just made this and it’s the cheesiest vegan thing I’ve ever tried! Am in the middle of veganuary and this is the perfect treat!
Aimee says
So glad you enjoyed it! It totally saved me when I first became vegan and was missing that cheesy taste. I make it all the time still :)
Michelle says
would coconut aminos work in place of miso? I have autoimmune thyroid disease and I’m not supposed to have soy.
Aimee says
yes, that will work well. you can also try marmite :)
Aja says
They make a fermented chickpea
Miso here in the states too;-)
Kristine says
Miso is supposed to be healthy for the thyroid only because it is fermented if you get in the refrigerator section and make sure to only lightly warm it up
Pam says
Michelle, the chickpea miso I used instead of white miso is soy free if you are able to find it.
Erica says
My mom is a vegetarian, so the holidays are tricky when trying to make traditional meals with veggie-friendly options. I used this recipe as a replacement for gravy – and it was a delicious hit! It was a delicious addition to the Thanksgiving menu and definitely a keeper – vegetarian or not!
Aimee says
Makes me so happy to hear that, thanks Erica! I use this instead of gravy sometimes too, it’s good stuff.
Bailey Mills says
I cannot wait to try this. there are not a ton of vegan options yet. I pack my lunch and dinner to take with me to work. I wondered how long this is good for? could i make two jars and store them. thanks for you’re awesome blog! supa cool!
Kelly says
This was epic!!!!
I soaked the cashews in boiling water for about 20 monutes instead(impatient). I didnt have miso but I added a tiny squeeze of lemon and a small amount of massels(vegan) chicken stock powder.
Then I put a tiny biy of smoked paprika and some tumeric for a cheesy colour.
I also only had the regular soy milk which I think is sweetened but it turned out fine!
Thanks for a yummy recipe
Aimee says
So glad you enjoyed it, Kelly! And thanks for the notes on your substitutions – good to know it works well with those too :)
Annie says
The consistency of this was perfect. I wasn’t able to find miso, but it was still good. On a lark I mixed in red sauce to make a pink one and it was perfection. I will make again with miso, but this is going in the recipe book. Thank you!
Aimee says
Glad to hear you enjoyed it, Annie! I like the sound of your red sauce version too :)
Victoria says
This cheese is amazing!!! I’m seriously obsessed and am making it for the third week in a row today. I’ve made Vegan nachos, Vegan chili cheese fries and Vegan burritos, just to name a few! I would absolutely choose this over real cheese:)
Aimee says
Yay! So happy to hear you enjoy it as much as I do. I’m still obsessed with it and make it all the time too. Having some tonight with pasta, in fact :)
Emily says
Keep coming back to this one. I’m trying to be better about leaving comments to thank the bloggers that work so hard to keep me fed, fit, and healthy! Thanks for posting!
Aimee says
And we appreciate it, Emily! Honestly, it always makes my day to hear someone enjoying my recipes :) Thank you!
Leah says
Alright, THIS is cheesey deliciousness!!! It is hands down the best vegan cheese sauce I’ve made yet. The miso is a brilliant addition – I’m delighted to have finally found a recipe that is delicious, easy to make and Animal friendly. Thank you!!
Aimee says
Woooo! Makes me so happy to read comments like this :) Thanks Leah!
Michelle says
My cheese tastes sweet. I used unsweetened soymilk. No miso. Any suggestions????
Aimee says
I can’t think why it would taste sweet, without adding any products that are sweet to it! It will have a very mild subtle sweetness, just like with any cheese flavour but shouldn’t be overly sweet at all. Did you add anything extra? And were the cashews definitely raw/plain? I hope it was edible anyway :)
Daunn says
Check the box of alternative milk and see if it has vanilla flavor in it. I’ve run into that issue a few times. Hemp milk has it and so does some cashew milk. Almond seems to have it less frequently but I’ve screwed up MANY different savory “milk” dishes by grabbing the wrong milk outta the fridge. I actually came onto her page off of Pinterest to specifically look at her link for which milk she used to avoid that very problem.
Stephanie says
Can you use a food processor to make this or only a blender ?
Aimee says
A food processor will result in a grainy or lump sauce so it’s best to use a blender, if you can!
Tina says
Hi! Can you tell me if you think roasted cashews in sunflower oil would work? We have peanut allergies (among others) and can only find one brand of safe cashews without cross contamination, but unfortunately they are roasted. Would love to try this as foods are extremely limited for my boys die to these allergies. :(
Aimee says
Honestly, I’m not sure how well that would work. The flavour would be a lot stronger and more nutty. I’m sure it would be a delicious sauce in it’s own right but probably a lot less “cheesy”. Peanut allergy must be so difficult to deal with, sorry you can’t find more allergy-friendly options :-( Let me know if you try this anyway! Like I say, it could still be delicious.
Laura says
Do you think that you could use this sauce to make vegan cauliflower cheese? Is it the right consistency?
Lisa Smith says
I just read a similar recipe for cauliflower cheese, so I’m sure it would work.
Kenzie MacPhail says
I just made this and it is absolutely AMAZING!!! honestly taste like a perfect cheese sauce! I just started no dairy diet and I wish i made more of this sauce, but I think tomorrow I’m going too! its perfect!! can’t wait to put it on my brown rice noodles with chicken and broccoli!
Lindsey Smith says
Can I boil the cashews for roughly 10 minutes and get the same result as soaking them overnight? Also, would heating this in a saucepan on low heat disrupt the flavor at all?
Aimee says
Hi Lindsey, you can do that – I do that too sometimes if I’m short on time. I think it *can* disrupt the flavour slightly, when the cashews are cooked, but even just soaking them in warm water (not boiling) will help speed things along.
Erika says
OMG! This recipe is beyond amazing! I subbed canned coconut milk, for almond and I added about a half teaspoon of liquid smoke, to give a smoky background. It was delicious in my vegan, oil free broccoli alfredo. I had left overs for lunch, and the sauce became even better! It is nearly indiscernable from your shelf alfredo sauce. So thick and creamy!
Laura says
Do you think raw almonds with the skins removed could be used in place of cashews? My husband has a cashew allergy. Thanks!
Aimee says
Yes, almonds will work too (skins removed) but the flavour will be a bit different. I’ve not tried it personally but I’m sure it will still be delicious :-) Let me know how you get on!
Ramona says
Hi! In my country yeast flakes is not a general thing we have only fresh and instant yeast. So can you help me how much can I use for this recipe? Thanks, and sorry for bad english :)
Aimee says
Hi Ramona, nutritional yeast is very different to ordinary yeast. It’s deactivated and lends a very different flavour and texture. You can either buy it online or in a specialised health food shop. Try Amazon, if that’s available to you :-) You can also try leaving it out for a slightly less cheesy but still tasty sauce!
Ramona says
Thanks very much :)
Hazel says
Hi you can get nutrition yeast in Holland and Barrett now
Tam finn says
Hi Aimee,
First can I just say I love your recipes ❤️ As do my meat eating friends Thank you.
I was just wondering where I might find white miso online? I’m in Ireland and for some reason I can’t find it anywhere. anyone I speak to say they haven’t seen white miso in Ireland.
Many thanks,
Tam
Aimee says
Hi Tam! You can find it on amazon but it’s really not *essential* you can use brown miso (which can be found in asian food shops or some supermarkets) or just leave it out. You could also try adding a small drop of soy sauce. So don’t worry if you can’t get hold of it :-)
Cristiano says
Hi Aimee,
Do you think I could freeze it ? Love your recipe and will introduce it in my vege burger.
Diane says
I would also like the answer to this :) ……
atiya says
I made this sauce today and it was a big success. It turned out much better than I expected. So tasty and creamy without being heavy. Both my husband and my father loved it. Thanks for posting it.
Stephanie VB says
I am hoping this will work well in a pasta casserole. I will let you know since that’s the menu tonight!
Aimee says
That sounds delicious, how did it work out?
Szasza Paz says
Thank you for sharing this great recipe..My husband loves it. Just made it today, and we just had it as a dip with crackers, but can’t wait to have it on pizza, and pasta etc etc
Angela says
I absolutely love this sauce! The nutritional yeast really makes the flavor. I didn’t use the mustard. Thank you for the recipe.
Shawnee says
How long will this keep refrigerated?
Aimee says
Hi Shawnee. I would say around 3 days in a container in the fridge. As long as it looks and smells good then it might last a bit longer :-)
Mica says
This sauce is amazing! Seriously, incredibly good!
I didn’t use almond milk because I didn’t have any on hand. I used the water I soaked the cashews in and added the rest in filtered water from the tap. Turned out great :)
Aimee says
Right? So glad you enjoyed it too, thanks for letting me know! I just finished a batch and already missing it so I’m going to make some more this evening :)
karwn says
Hi, I don’t have mustard powder. Can I use mustard instead? If so, how much? Love your recipes!
Aimee says
Hi Karwn, thank you so much! Sure you can use a tiny bit of mustard instead! I would use maybe 1/4 tsp as it can be too overpowering otherwise. Enjoy :-)
sofia says
I just made this and omg!!! It’s amazing! I’m eating a bowl of rice pasta with broccoli and your cheese sauce. Delicious!!
Aimee says
So happy you enjoyed it, Sofia! It’s sooooooo good with pasta. My favourite way to eat it at the moment is with some tomato pasta sauce for a cheesy tomato dish. To die for.
Denise says
I tried the recipie but I didn’t have any miso. It was good anyways. Looking forward to trying it on pasta tomorrow.
Aimee says
It’s amazing with pasta! I often just mix it with some tomato sauce for a quick easy dish. So good :-)
Camela says
I just made this sauce. I LOVE IT! OMG!
I used it for a pasta alfredo sauce and I am also dipping carrots in it. It’s soooooo good. THANK YOU
Aimee says
So pleased you enjoyed it, Camela!
Joanna says
Hi!
This looks great.
Sorry if it’s a daft question but does this recipe qualifies as raw by any chance?
Thanks!
Aimee says
Hi Joanna, yes this is raw! The only thing that wouldn’t be strictly raw is the miso.
Joanna says
Thanks!
I wasn’t sure about miso and the nutritional yeast …
It’s not super important, I’m only looking for ideas to occasionally experiment with raw vegan eating.
Will be trying this one day
Pamela says
Hi
Can this be made without the yeast as I am intolerant? Many thanks
Pamela
Aimee says
Hi Pamela, unfortunately this is a key component for the “cheesy” flavour. It is completely deactivated though (and those avoiding yeast can usually have it – check online if you’re unsure) but you can still make a lovely creamy sauce without it. It just won’t be very cheesy :-)
Pamela says
I don’t mind if it’s not cheesy. Away to give it a bash anyway. Thank you!
Paula says
What would be your suggestion for a substitute for the almond milk? I’m also allergic to almonds.
Aimee says
Hi Paula, any dairy-free milk will be fine! Coconut, hemp, rice, oat… Let me know how you get on :-)
Andrea says
I made this today to go with a Mexican casserole. I used the powdered spices and although I didn’t soak my cashews, I followed the ingredients and measurements exactly. This turned out really yummy and richly flavored! If you have a Vitamix or one of a similar quality, I think you can get away without soaking in this particular application, which makes this a possibility on the day OF the meal, vs. planning the day before. Mine was completely creamy and gorgeous. Thanks for the great recipe.
Aimee says
I’m so pleased you enjoyed it, thank you for letting me know Andrea! And that’s great about not having to soak them. I have a Froothie and sometimes don’t bother to soak them either, especially when I have serious cravings and I’m too impatient to wait :-) And LOVE the sound of it with a Mexican Casserole…
Patricia Shea Designs says
Can’t wait to try this – thank you!
Aimee says
Let me know if you try it! :-)
Emily says
Hi Aimee, this recipe looks great! Please can you clarify whether it’s one tablespoon or one teaspoon of white miso, as the recipe currently says both and I’m a little confused! I shall go and look in Holland and Barratt for nutritional yeast as I’ve not come across it before.
Emily
Aimee says
Ohh thank you for pointing that out. Not sure what went wrong there but it’s one tablespoon! Unfortunately, I don’t think Holland & Barrett do it, which is really annoying. I’ve requested they stock it quite a few times. I’m not sure why they don’t… really weird. Anyway, if you can’t find it in your branch, online or an independent health food shop is the best port of call. Let me know if you need help finding a stockist (amazon is always a safe bet, though) And let me know if you try it out! Enjoy :-)
[email protected] says
Looks awesome! This is a good, versatile recipe. Bookmarking!
Aimee says
Thank you, Angie!
PlingCook says
The sauce looks great.
Aimee says
Thanks!
Hana | Nirvana Cakery says
Love this recipe and your beautiful photos! I’ve got couple of tiles myself that I use, they definitely make a great background for food photography:) x
Aimee says
Thanks Hana! Oh absolutely, I’ve got quite a collection of them building now :-)
DIANE BASSETT says
I use a lot of cashews in my vegan cooking, and I found a really good price on them at bulk. I buy larger quantities and keep them in the fridge (buy the pieces, not the whole cashews, they are cheaper and they work just as well).
Thank you for this recipe, i shared it with the vegan support email list that serves the South Bay area of Los Angeles (South Bay Plant Strong). Included a link to your site, of course.
Aimee says
Thanks Diane!
ann miljus says
where did you find the good price on them in bulk?
Natalie | Feasting on Fruit says
These photos! I love the new background! I love all your pictures, you are a pro with the camera. I’ve been wanting a grey background like this, is it just like a flooring tile or where did you find this? And this cheesy goodness <3 I just want to dip everything in here, it looks so dreamy! Miso is a wonderful addition, but the nutmeg is really surprising. I'll have to try that one. Mmmm on potatoes sounds delicious :) Gotta love these simple staple recipes!
Aimee says
Thank you Natalie! I always admire your photography, it’s always crystal clear and beautiful! Yes, I went into a tile shop and it was basically food photography heaven. I came across a couple I wanted but had to restrain myself and just went for this grey mottled one and a black one. You need to take a trip to your nearest tile shop ;-) And yes – nutmeg takes it to the next level! I decided to add it after making a bechamel sauce, which always uses nutmeg and has a naturally cheesy flavour. It really works with the sauce.
Rebecca @ Strength and Sunshine says
Yum! Love these all-purpose sauces, good on whatever you’re having!
And I’m loving the dark tile ;)
Aimee says
Thanks Rebecca! It’s good on almost anything savoury! My new favourite way to use it is on patatas bravas. SO GOOD.
Mara says
Ahh, yes, I totally understand the feeling when getting a new background! Every time I get one, I immediately have to use it! :D
I’ve also never made vegan cheese sauce with cashews… will have to change that soon!
Aimee says
Oh Mara, you need to try it ASAP! It’s amazing stuff :-)
Chris @thinlyspread says
Cashews have been a total revelation to me as I’ve explored vegan food for me and my boy – they’re little miracles! Loving the moody pic, offsets the creamy cashews very well!
Aimee says
cashews, chickpeas and coconuts – the three C’s that make vegan life so much easier!!
Alicia says
Hi. I just made this and mine came out gritty. I soaked the cashews, so I’m wondering if maybe I didn’t blend it long enough? Any suggestions for me for next time? The flavor was still amazing though Thanks