The Best Vegan Cashew Cheese Sauce You'll Ever Eat
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.
Servings 8 servings
Calories 151cal
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.
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: 151cal | Carbohydrates: 7.8g | Protein: 5.5g | Fat: 10.9g | Saturated Fat: 1.5g | Fiber: 3g | Sugar: 1.7g