Vegan Cheese Sauce

by | Updated: December 3rd, 2016

New vegans often struggle saying goodbye to cheese. I felt the same way initially. But it turns out, I don’t miss it at all now, thanks to the many varieties of vegan cheeses out there. The best kind? One you can make at home in just a few minutes, like this amazing Vegan Cheese Sauce. My recipe doesn’t use any fake cheeses that some people find off-putting. Instead, creamy cashews, nutritional yeast and spices are combined to create a delicious dip that doubles as a sauce.

Creamy Vegan Cashew Cheese Sauce

Vegan Cheese Sauce


2 cups raw cashews, soaked overnight
1 cup nutritional yeast
¼ cup onion, diced
1 tsp. garlic powder
½ tsp. smoked paprika
½ tsp. pink Himalayan salt
½ tsp. ground turmeric
¼ tsp. chili powder
black pepper, to taste
crushed red pepper, optional
1 cup unsweetened almond milk (or raw, homemade milk or water)
1 Tbsp. extra virgin olive oil


  1. Soak cashews overnight.
  2. Sauté onion in olive oil over medium heat for 8-10 minutes.
  3. Add all ingredients (including sautéed onion) into a high-speed blender and pulse till smooth. (Sauce will thicken when refrigerated, so add additional almond milk if mixture is too thick.)
  4. Keeps for up to two weeks in an airtight container.