5 Minute Cashew Cheese Sauce
Creamy five minute vegan cashew cheese sauce. Whole30, paleo, and dairy free. Whipped smooth, made with raw cashews, and tastes like the perfect cheese dip for vegetables, chips, served over noodles, or licked straight off the spoon!
Cashew cream sauce. I keep going back for more. Skipping the spoon and diving in finger style. You’re just THAT GOOD. Who loves cheesy flavor minus the cheese? This giiiirl! Now, cashew cheese sauce may not be for everyone, but I dare you not to fall in love with this ultra creamy, want-to-go-back-for-more, cashew “cheese” sauuuce (sans cheese).
How to make creamy cashew sauce
If you have made your way into my corner of the internet before, you’re probably familiar with the fact that my food processor is the most used item in my kitchen! Day and night, this thing gets used to mix, whip, and blend all kinds of tasty!
…And um, did I mention the fact that this sauce is made and ready for digging in, in just 5 minutes!? Five minutes people. Happiness, I hear you!
Not sponsored, but I get asked it a lot, so I thought I would skip all the inevitable and just answer your question right now: this is the food processor I use. And I love it! It whips, it blends, it mashes, it makes your creamy cashew cheese sauce creaaaamy!
If you’re stumped on what to pair this cheese sauce with (other than using it soley for finger dipping, of course) here are a few of my favorites uses for this sauce:
- dipping veggies
- mac n’ cheese!!!!
- chicken alfredo
- tuna noodle casserole
- chip dippin’
… the list goes on, need I say more? Basically, you just need this sauce in your life, because the garlicky, zesty, cheesy, creamy factor is obsession level over here. 🙂
Ingredients
- 2 cups roasted cashews raw, or cashew pieces
- 1 1/4 cup water or chicken broth
- 1/4 cup lemon juice from 1 fresh lemon
- 1/4 cup nutritional yeast
- 2 teaspoons minced garlic
- 1 teaspoon sea salt
Instructions
- Puree all ingredients together in food processor or high powered blender for 3-5 minutes until completely smooth. Serve or store in fridge for up to one week.
Nutrition
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Made this – very simple and so good! Taste is great for an Alfredo sauce replacement.
So if I have raw cashews, they need to be roasted first? Just making sure so I can get the flavor right! Excited to try!
Hi Kara, either or works- I like roasted cashews in this recipe because it gives the sauce extra flavor, but either will work.
Hi Kaylie, can you substitute cashews with other nuts? I’m allergic but would love to make this recipe!
Hi Klaudia, I haven’t tried another nut, but maybe macadamia nuts?
This was really good! I didn’t roast mine, just because I wanted to eat it “now”, lol. What I did do that made it super easy, was I ground the cashews to a powder in my 20-year-old little Cuisinart coffee grinder. Super smooth.
Thank you, Kaylie! Can’t wait to make this. Does this freeze well?
Yes, I freeze it!
Bomb! Ooooey, gooey, amazing! Thank you!! My husband loved it and he usually cringes at my “healthy alternatives.” Thank you so much. This is a game changer for me!
Yaaaay! Thanks Alicia!
Love this recipe! Side note – where did you get your marble background? It looks lovely!
Thank you Stephanie! The marble is from Crate and Barrel. 🙂
The sauce is good but what’s the best way to warm it?
Hi Naynel, I heat it on the stove in a saucepan or double boiler.
Do I need to soak the cashews first?
Nope! 🙂
What is the serving size?
Hi Kaylee, the recipe makes one batch- about a 12 oz mason jar, but I forgot to measure it exactly, sorry!
Is the nutritional information for the entire batch?
Yes, it is for the whole batch.
How long can this be stored in the fridge?
Hi Amy, I would store this in the fridge for 3-5 days.
So…this looks absolutely fabulous (plus super easy), and I’ve been wanting to try cashew cheese for a long time. But…sometimes cashews give me a problem and I’ve been looking at trying soaking first to see if that helps. If I soak, do I need to dry/roast the nuts, or can I just drain and use? Thanks so much!
Hi Iva, use drain and use them right after soaking- no roasting involved. 🙂 Hope that helps!
Hi, could you make this without garlic? Still would turn out ok?
That should work Meredith.
I have heard of these chesse and tried it the other day at a vegan restr. It was mixed with salsa and it was delicious.
I just wrote down your recipe and I am going to make it. I have tried vegan cheese bought in the store and do not
like any of them. I guess thats just my preference.
I was wondering if I can skip the nutritional yeast? Can you tell me also what does it do / bring to this recipe? Thanks
Yes, you can- it just adds some good flavor. 🙂
Taste amazing thanks
I am trying to eat non inflammatory foods for my chronic pain this worked out great!!!!
I added a small jar of pimentos. Adds color and slight flavor to it. I had a recipe I can no longer find that was like yours but with pimentos. Just thought that may interest you. That’s all 🙂
This is such a great idea! I’ve heard of it before but to be honest I’ve never actually tried it. It looks really simple to make so I’m pretty sure that I’ll give it a try as soon as possible :-D.
How would you change this to make it into a queso? I was thinking some green chiles??? Thoughts??
Hi Kelsey, that sounds delicious!
The nutritional chart doesn’t list how many servings this makes; please let me know.
Hi Patty, it’s for the whole batch.
I’m Paleo and struggle to find good cheese sauce replacements, so I was excited to try this! I thought it was really tasty, more like an alfredo sauce, which was very good on Spaghetti Squash with some Ghee. I did have to add more water and even though I have a very powerful food processor, I had to blend this suce for a full five minutes to get the consistency I desired, which was still not as creamy looking as your pictures, but it did the trick. Thanks for the great recipe, I will pass it along.
This really is the best cheese sauce! Easy and delicious!!!
Great to hear Penny! Thank you 🙂