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 recipes, we have a sun dried tomato cashew cheese and a cashew dressing that you will also love.
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
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
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. Put them in a bowl and pour over some boiling hot water from the kettle. Let them soak for 15 minutes, and then drain and rinse.
If, however, you have something like a Vitamix then you can also just go for it. No soaking required!
Just add raw cashews, nutritional yeast, crushed garlic, lemon juice, sea salt, ground black pepper and some water to your blender jug.
Blend until smooth, and that’s it.
Storing Tips
Make up a batch and then keep it in a sealed container in the fridge where it will last up to 5 days.
It is also freezer friendly if you do want to freeze it. Thaw it in the fridge and then stir it up very well before using.
More Vegan Cheese Recipes
- Sliceable Cashew Cheese
- Vegan Cheddar Cheese
- Vegan Cream Cheese
- Vegan Nacho Cheese
- Vegan Mozzarella
- Vegan Ricotta
Did you make this recipe? Be sure to leave a comment and rating below!
Classic Vegan Cashew Cheese Sauce
Ingredients
- 1 cup Raw Cashews (150g)
- 2 Tablespoons Nutritional Yeast
- 1 Clove Garlic crushed
- 1 Tablespoon Lemon Juice freshly squeezed
- ¼ teaspoon Sea Salt
- ¼ teaspoon Ground Black Pepper
- 5 Tablespoons Water
Instructions
- Add the cashew nuts, nutritional yeast, crushed garlic, lemon juice, sea salt, black pepper and water to the blender jug. 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.
- Leftovers can be stored in a sealed container in the fridge for up to 5 days.
Just made this to go on pizza tonight and I could have eaten the whole lot on its own! Yum ????
Haha that’s awesome! Thanks so much for the wonderful review. 🙂
Delicious as “Mac n’ Ca-Cheese”!!
How long will this keep in the refrigerator?
Yay! So glad you enjoyed it. It will last a few (3-4) days in the fridge. 🙂
Hi Alison,
Will roasted cashews work as well as raw for any recipe that calls for raw? I’ve never used either but would like to try roasted for my first attempt if it makes no difference. I thought unsalted roasted might have a nice flavor, (plus they are on sale at my local Sprouts this week).
Hi Sana, if the recipe doesn’t require you to soak the cashews first then I think it would be fine. I suspect (but I’m not sure) that soaking wouldn’t work as well for roasted nuts. If you do use them then I think the flavor would just be more roasted, but still should be pretty good! 🙂
Hi Alison
Would you drizzle this sauce over pizza before or after cooking the pizza please? Looks delicious xxx
Hi Catherine, we usually drizzle it on after the pizza is done baking, but you could do it before as well. 🙂
My daughter loves this as a snack.
Awesome! Thanks Tammy! 🙂
Mine isnt getting creamy, it’s kind of chunky, and I’m using a food processor. thoughts?
Hi Liz, I make this in a blender. My experience with food processors is that usually it doesn’t get super smooth and is more a chunky consistency. Blenders work better when you want a really smooth consistency.
I made this for the first time today. I was looking for a sauce to put on my Udon noodles, broccoli and tofu. It was great. I did add some more water to thin it out, but the flavor was great! I will be saving this recipe and making it again!
So glad you enjoyed it! Thanks Annette. xo
Hello! Do you know if you can freeze this recipe. I want to make it ahead for a busy weekend. Thanking you!
Hi Meggs, it should be fine to freeze, and then just thaw overnight in the fridge and give it a good stir. 🙂
How long will this last in the fridge? any idea?
Hi Michelle, it lasts a few days (3-4) in the fridge. 🙂
Wow, this recipe really tastes like cheese sauce. I added an extra garlic clove, drizzle of olive oil and a touch of miso paste. Excellent. Thank you.
Awesome! So glad you enjoyed it, thanks so much for the great review! 🙂
I am new to the vegan lifestyle and am enjoying learning the many uses of soaked cashews! This is a delicious, easy, and versatile recipe. Thank you for sharing!
So glad you enjoyed the recipe! Thanks for the great review! 🙂
Absolutely beautiful and super easy. Cant wait to give my boy the rest on pasta as he loves mac cheese and cant have it. Thanks.
So happy to hear that you liked the recipe and found it super easy! Thanks so much for the fab review Julie! And hope it goes great with some mac and cheese. 🙂
Made this in my food processor. Quite a nice flavour, but couldn’t change the granular consistency, no matter how much I blitzed it. A bit disappointing.
Hi Louise, I have the same struggle in a food processor which is why I always use a blender if I want a smooth texture. All the best! 🙂
I’ve rated this sauce before even making it. Its just what I have been looking for, thanks to you Loving it Vegan..wonderful site also, and pinned for future meals…
Could be used as a Mayonnaise? And if so, how long would it last refrigerated please?
Every meal is so inviting, the photography just shows us all how pleasurable your meals are…bless you for sharing your cruelty free meals…
Nuffy…
Hi Nuffy! It stays good for around 5 days in the fridge. It’s definitely delicious and I hope you try it. Thanks for the awesome rating! 🙂
Hi my daughter can’t eat nutritional yeast, are you using it in this recipe just for flavour? Thanks.
Hi Angela, yes it’s just for cheesy flavor, you can leave it out. 🙂