Super cheesy vegan cashew cheese sauce. This smooth and creamy sauce is wonderfully satisfying and simply delicious drizzled over almost anything!
I suddenly realized that we didn’t have a fabulous cashew cheese sauce – that you can use to drizzle over things – on the blog yet! So I had to remedy that situation quickly.
Because this is really a staple recipe. Something to drizzle on anything and everything. Pizzas, pastas, potatoes, salads, you name it, if it’s a savory dish, it would likely benefit from a drizzle of this cashew cheese sauce.
For those who don’t eat nuts, we have a vegan cheese sauce that is entirely nut free, and when it comes to cashew cheese, we have a sundried tomato cashew cheese and a sweet basil and chive cashew cream.
However, the sundried tomato cashew cheese is more of a spread or dip, it’s thick and spreads wonderfully on crackers, and the basil and chive cashew cream is a fabulous salad dressing and also great when you want something to drizzle.
But when it comes to a cashew cheese sauce that is just dying to be drizzled on a homemade vegan pizza, well, this is the stuff.
How to make cashew cheese sauce
Whipping up a batch of cashew cheese sauce is super easy, you just need a nice sturdy blender to do it.
We don’t even pre-soak the cashew nuts, it’s just too easy!
But if your blender is a less sturdy machine, then soak the nuts first. You can pour over hot water and soak them for an hour and then they’ll be easier to blend. Even 15 minutes can be enough to soften them if you put them in a bowl and pour over some boiling water.
If, however, you have something like a Vitamix then just go for it! No soaking required!
You just throw the ingredients into the blender, blend until smooth, and that’s it.
You will love this cashew cheese sauce, it is:
- Super cheesy!
- Creamy
- Smooth
- Soooo satisfying
- Super delicious drizzled on almost anything!
Make up a batch and then keep it sealed in a container in the fridge where it will last a few days.
More vegan cheese!
- Sliceable Cashew Cheese
- Vegan Cheddar Cheese
- Vegan Cream Cheese
- Vegan Nacho Cheese
- Vegan Mozzarella
- Vegan Ricotta
- Vegan Parmesan
Let us know what you think of this cashew cheese sauce in the comments and please rate the recipe too. Thank you!
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Classic Vegan Cashew Cheese Sauce
Ingredients
- 1 cup Raw Cashews (150g)
- 2 Tbsp Nutritional Yeast
- 1 Clove Garlic crushed
- 1 Tbsp Lemon Juice freshly squeezed
- Pinch Sea Salt
- Pinch Black Pepper
- 5 Tbsp Water
Instructions
- Add the cashew nuts, nutritional yeast, crushed garlic and lemon juice to the blender jug. Add sea salt and black pepper. Measure out the water and add it in. Blend until very smooth and creamy.
- For a thicker cheese, use less water. For a thinner salad dressing consistency, use a little more water.
- Serve drizzled over baked potatoes, vegetables, pizzas or pastas.
Video
Notes
- If you have a strong blender then there is no need to soak the cashews first. If you know that your blender will struggle though then you can soak them in hot water for 15 minutes before blending. Place the cashews into a bowl, pour over boiling hot water from the kettle and leave to soak for 15 minutes. Drain and rinse and then continue with the recipe.
Can this be heated? how would I do that without issues? I want to pour over my cauliflower 🙂
The best way to heat it is over a double boiler, it can thicken a lot when heated though so its best to add extra water as it heats and whisk in.
I made this recipe with my brand new food processor. It turned out great!
Thank you for the recipe.
Wonderful! Thanks for sharing Janet.
Hi Alison,
I just made your cheese sauce recipe.
I love it. Can’t wait to try more.
With thanks
Veronica
Awesome! Thanks Veronica!
Love this however, the 5TBSP of water was nowhere near enough to get this to even blend, i had to add a cup of water total to get it to the consistency of a spreadable pudding tho texture.