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
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.
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 ;)
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!
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 :-)
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!!