Creamy Cashew Cheese Sauce

One recipe every home cook needs for their arsenal is a delicious sauce.

Since a plant-based diet is naturally bitter from vegetables, one point is clear: sauces are essential. That’s why I decided to make this Creamy Cashew Cheese Sauce. Not only for my own arsenal, but yours too!

Since completely changing my diet and lifestyle from chickens to chickpeas in January 2017, I’ve experimented with all sorts of plant-based meals. Since then, I’ve discovered that I eat more out of bowls, than I do off of plates.

Have you noticed the same? I feel that it’s easier this way because we need to use our knives less, and our forks and spoons more.

So to help you enjoy your plant-based bowls, use this Creamy Cashew Cheese Sauce for a creamy and rich topping for your veggies..

Prep It

Like most of my recipes, this cheese is easy to prepare. It can be blended up while the rest of your meal cooks or bakes.

Start by quick soaking your cashews in hot water. The best way to do this is boil 2 cups of water, allow it to settle, then pour into a bowl with the cashews.

Cover the bowl with a plate or saran wrap and allow to sit and soften for 15 minutes. If you plan ahead for this recipe, you can soak the cashews overnight in cold water. However, quick soaking is just as effective.

As the cashews soak, throw the rest of your ingredients into a food processor or high speed blender. My personal favorites are the Vitamix blender and this 8-cup food processor.

Once 15 minutes has passed, dump cashews into a colander to strain. Then, add cashews into your food processor or blender and pulse/blend until smooth; scraping down the sides as needed.

Eat It

You’re finished!

This cashew cheese sauce can be added to so many different meals. Use it as a sauce in your favorite buddha bowl, a dipping sauce for fries, topping for burgers, or as a cheese sauce for tacos. The possibilities are literally endless.

These are some of my other recipes this Creamy Cashew Cheese Sauce would go well with:

I hope you enjoy!

creamy cashew cheese sauce

Prep Time

Total Time

15 minutes

20 minutes

Prep Time:

15 minutes

Total Time:

20 minutes

Servings:

16 tablespoons

Cuisine:

vegan

sauces

Diet:

gluten free, oil free, dairy free, paleo, whole 30

Author:

plant based scotty

ingredients :

2 cups raw cashews

1 – 1.5 cups water* (see notes)

4 cloves garlic (or 2 tsp minced garlic)

1 tbsp nutritional yeast

2 tsp lemon juice

1 tsp sea salt

notes :

*Start with 1 cup of water. If you need more, add 1/4 cup of water at a time until you reach your desired texture.

A food processor will do the job, however I highly recommend using a Vitamix for the ultimate creaminess.

directions :

Boil 2 cups of water. Allow the water to settle and soak the cashews in a bowl for 15 minutes, covering with a plate or Saran wrap. As the cashews soak, add the rest of the ingredients into a food processor.

Once the cashews are finished soaking, strain in a colander, then add to the food processor. Pulse on high until smooth, scraping the sides as needed.