The Best Vegan Cashew Cheese Sauce You’ll Ever Eat

I used to wonder what all the hype was surrounding cashew cheese sauce. Was it really that good, and did it really taste like cheese?!

I had to find out for myself, so I set out on a quest to make the BEST vegan cheese sauce out there. I wanted it to be full of umami flavors, taste like something close to nacho cheese, be completely smooth and creamy with a little hint of spice.

The results were simply unbelievable. Hence why we now call this recipe the BEST vegan cashew cheese sauce you’ll ever eat. It’s incredibly easy, oh so delicious, creamy and just so happens to be Abra’s favorite thing to make every single week to drizzle on top of quinoa, tacos and whatever else she’s cooking up. Make it once and it lasts all week, or make it once and throw it in some really good easy stovetop vegan mac and cheese. You know you want to.

What’s in this vegan cheese sauce?

I know it sounds crazy and weird that you could turn cashews into something that tastes cheesy but please just trust me when I say that this vegan cheese sauce tastes pretty close to creamy nacho cheese. Except that this version is dairy free, vegan and made completely from… CASHEWS! Here’s what you’ll need:

• Raw cashews: yes, RAW cashews are the base of this recipe, and when soaked and blended with a little water or milk, the nuts form into a beautiful, super creamy nutritious sauce full of fiber, protein and healthy fats. Just remember you’ll have to soak the cashews for at least 45 minutes, so keep that in mind. Just put them in a bowl and walk away for a few hours; I’ve also added a way to speed up the process to only 30 minutes in the instructions of this recipe.
• Nutritional yeast: have you ever had nutritional yeast before? My mom originally got me hooked during college. She puts it on her buttered toast with a little garlic powder and salt and it tasted just like cheesy garlic bread. So, what is nutritional yeast? It’s a deactivated yeast made from sugarcane and beet molasses. It has a nutty, cheesy flavor and contains an incredible amount of B vitamins. You can buy nutritional yeast at most grocery stores including Trader Joe’s and Whole Foods.
• Almond milk: make sure to use unsweetened almond milk in this recipe. Water or plain oat milk would likely also work, but I love how it gets super creamy with the addition of almond milk. I haven’t tried it out with vegetable broth so I’m not 100% sure how it would affect the flavor.
• Garlic: because what is life without garlic?
• Spices: another thing I use to flavor this mac and cheese is plenty of spices including ground turmeric, paprika and onion powder. Don’t forget plenty of salt & pepper, too! Feel free to use smoked paprika or cayenne pepper if you like a smoky, spicier flavor.
• Dijon mustard: This gives the mac and cheese a little zesty and adds a slight tang. Just TRUST ME!
• Jalapeño: you’ll put the entire pepper in (seeds and all) and it’s never been too spicy for me or anyone I know. It adds lovely flavor. If you’re nervous about the spices or making this for kids, take out the seeds or leave out the jalapeno completely.

Can I make it nut free?

Unfortunately, I cannot recommend a nut-free substitute for the cashews in this dairy-free cheese sauce. It’s truly the key to the base and consistency! I’ve seen some vegan cheese sauce recipes made with vegetables like potatoes, cauliflower and/or carrots, but I personally love the texture and flavor that cashews add.

How to make vegan cheese sauce

1. Soften your cashews. First, you’ll need to soak your cashews for at least 2 hours. However, I’ve found that you can easily speed up the process by adding the raw cashews to a pot with water and placing it over high heat. Bring to a boil, then immediately turn off the heat. Let the cashews sit for 30-45 minutes in the warm water, then drain.
2. Blend the sauce. Add all of the vegan cheese sauce ingredients to a blender (including your softened cashews) and blend until completely smooth. Taste and adjust the seasonings as necessary.
3. Use or store. Feel free to use it in whatever recipes you’d like (including mac and cheese), or keep it in the fridge to use throughout the week!

How to store & reheat vegan cheese sauce

• In the refrigerator: this delicious vegan cashew cheese sauce recipe will stay good in your fridge for up to 5 days in an airtight container. To reheat, simply pour it into a microwave-safe container and reheat it in the microwave until nice and warm. You may need to add a tablespoon or two of water (or pasta water if adding to pasta right away) if it’s become too thick.
• In the freezer: you can also easily freeze this recipe! Simply add the vegan cheese sauce to a freezer-safe container or bag and place it in your freezer. When you’re ready to us it, let the cheese sauce thaw in the fridge before using it. You may need to blend it with a bit more water if you’re finding that it’s too thick.

Delicious ways to use this vegan cashew cheese sauce

I’ve been using this sauce as a topping for enchiladas, tortilla chips, on buddha bowls, fluffy quinoa or vegetarian taco bowls, on veggies like stuffed peppers, over sweet potatoes and so much more. Here are a few more delicious recipes to try it with:

• Easy Vegan Mac and Cheese
• Tofu Vegan Nachos with Cashew Cheese Sauce (it’s truly the BEST vegan nacho cheese sauce!)
• Vegan Sweet Potato Buddha Bowl
• As a dip for Sweet Potato Fries or your fav raw or steamed veggie (broccoli would be delish)

If you make this recipe, please leave a comment and rate the recipe below. We appreciate it. xo!

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The Best Vegan Cashew Cheese Sauce You'll Ever Eat

4.73 from 69 votes

byby :Monique Volz of AmbitiousKitchen.com

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Prep Time 50 minutes minutes

Total Time 50 minutes minutes

ServesServes 8 servings

Learn how to make a creamy vegan cashew cheese sauce with a few simple ingredients! This easy vegan cheese sauce recipe tastes just like nacho cheese and is delicious on enchiladas, tacos, noodles & pasta, as a dip, over taco bowls and so much more.

Ingredients

• 1 1/2 cups raw cashews*
• 2 garlic cloves
• 1/4 cup nutritional yeast
• 1 cup unsweetened almond milk, plus more to thin if necessary
• 1 jalapeno, chopped (feel free to deseed or leave out if sensitive to spice)
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1 teaspoon dijon mustard
• 1 teaspoon salt, to taste
• Freshly ground black pepper

Instructions

• *To make the cashew cheese sauce: soak the cashews in 4 cups of water for at least 2 hours; otherwise I've found that you can easily speed up the process by adding the raw cashews to a pot with water and placing over high heat. Bring water to a boil, then immediately turn off the heat; let the cashews sit for 30-45 minutes in the warm water, then drain.
• Once the cashews have finished soaking you'll be ready to make the sauce: add drained cashews, garlic, nutritional yeast, almond milk, jalapeno, turmeric, paprika, onion powder, dijon mustard, salt and black pepper to a high powered blender. Blend until a thick sauce comes together. If you want a thinner sauce, add a bit more almond milk. Taste and adjust seasonings as necessary. Enjoy! Serves 6-8, depending on how you use it.

Recipe Notes

If you're making this for kids, I suggest taking out the seeds of the jalapeno or leaving out the jalapeno completely.

Nutrition

Serving: 1serving (based on 8)Calories: 151calCarbohydrates: 7.8gProtein: 5.5gFat: 10.9gSaturated Fat: 1.5gFiber: 3gSugar: 1.7g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats