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.
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.
If, however, you have something like a Vitamix (affiliate link), then just go for it! No soaking required!
You will love this cashew cheese sauce, it is:
- Super cheesy!
- 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.
If you make this recipe let us know how it turned out! And if you have any comments or questions fire away!
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Super cheesy vegan cashew cheese sauce. This smooth and creamy sauce is wonderfully satisfying and simply delicious drizzled over almost anything!
- 1 cup (150g) Cashew Nuts (Raw)
- 2 Tbsp Nutritional Yeast
- 1 Clove Garlic (crushed)
- 1/2 Lemon (squeezed)
- Pinch Sea Salt
- Pinch Black Pepper
- 5 Tbsp Water
- 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.
- Serving Size: 1/4 of the Recipe
- Calories: 217
- Sugar: 2.3g
- Sodium: 45mg
- Fat: 16.5g
- Saturated Fat: 2.9g
- Carbohydrates: 12.6g
- Fiber: 1.6g
- Protein: 7.8g