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    Home / Vegan Cheese Recipes

    Easiest Vegan Cashew Cheese Sauce

    Last updated: Oct 15, 2018 · Published: Sep 7, 2018 by Elizabeth Shah. This page may contain affiliate links.

    914 shares
    Jump to Recipe

    This Easiest Vegan Cashew Cheese Sauce is the ultimate quick and easy way to get your cheese fix in a hurry. It’s about the easiest vegan cheese sauce you can imagine that really tastes like cheese. 

    This sauce is SO versatile, it will quickly become your go-to vegan cheese recipe. Because let’s face it—vegan or not—when we’re jonesing for cheese, we gotta have it!

    I’ve been in the kitchen trying to perfect the tastiest, easiest vegan cheese sauce for months. (I know, poor me.) I’ve tried a bunch of recipes (I’m still working on a version without cashews), but couldn’t find one I truly loved enough to share with you. Until now.

    Most of the versions I tried were easy but a bit bland and one-dimensional, or took more time and effort than a truly simple recipe should.

    And the most convincing recipe I stumbled on—based on the mac & cheese from my local co-op’s deli—calls for ⅓ cup of vegan butter! (Some things you can’t unlearn.?)

    Not only is this the easiest vegan cheese sauce recipe, it checks all the boxes! It takes just 5 minutes once your cashews are soaked—and even that’s optional if you have a high speed blender. (See recipe notes for a little trick to speed things up.)

    And it’s addictively delicious without being heavy or unhealthy. Oh yeah, did I mention this cheese sauce recipe is actually healthy!

    This plant-based cheese sauce is perfect for pasta, veggies and baked potatoes. Add some salsa, and you’ve got queso sauce for tacos, enchiladas and nachos. Make a thicker version to fill your quesadillas or grilled cheese sandwiches. The possibilities are endless!

    The next time you think of cheating on your vegan vows because you miss cheese so damn much, RUN into the kitchen and whip up the tastiest, easiest vegan cheese sauce ever! Drink it right out of the blender if you have to; just stay vegan. 🙂

    📖 Recipe

    Easiest Vegan Cashew Cheese Sauce

    Easiest Vegan Cashew Cheese Sauce is the ultimate quick & easy way to get your cheese fix. It's the easiest vegan cheese sauce that tastes like real cheese!
    5 from 7 votes
    Print SaveSaved! Pin Rate
    Course: Sauce
    Cuisine: American
    Prep Time: 5 minutes minutes
    Total Time: 5 minutes minutes
    Servings: 8
    Calories: 186kcal
    Author: Elizabeth Shah
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    Ingredients

    • 2 cups raw cashew pieces, soaked for 20 minutes in hot water (see notes to skip this step)
    • ¾ cup to 1 ¼ cup prepared low sodium vegetable broth (or use water - see notes)
    • ¼ cup lemon juice (about 1 ½ lemons. Or sub 2 tablespoons apple cider vinegar)
    • ¼ cup nutritional yeast or more, to taste
    • ½ teaspoons garlic powder
    • ½ teaspoons onion powder
    • sea salt, to taste
    • Optional: ½ teaspoon turmeric, for color (the photo in this recipe is without turmeric)
    US Customary - Metric

    Instructions

    • Place all ingredients in a high speed blender and process on high speed until thoroughly blended, about 20-30 seconds. Taste and adjust seasoning/nutritional yeast as desired.

    Notes

    • You can skip soaking the cashews if you have a high speed blender. Place the cashew pieces and hot liquid together in the blender first, while you gather and add your other ingredients. Process on high, and the sauce will be smooth and creamy. 
    •  I recommend vegetable bouillon for the extra flavor and saltiness it adds, but water will work. You may want to increase the salt by ½ teaspoon or so.  
    • Depending on what you're going to do with your cheese sauce, you may want a thinner or thicker consistency. (For example, you may want a thinner sauce for pasta and a thicker sauce for nacho dip.) I recommend starting with about 1 cup of liquid and adding more until you reach the desired consistency.
    • Makes about 3 cups of sauce.
    Nacho Cheese variation: add ½ cup salsa or taco sauce to 1 cup of thick cheese sauce, and process in a blender.
     

    Nutrition (approximate)

    Calories: 186kcal | Carbohydrates: 10g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 213mg | Potassium: 240mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.5mg | Calcium: 12mg | Iron: 2.2mg
    Tried this Recipe? Please share it!Mention @HealthyMidwesternGirl or tag #HealthyMidwesternGirl!

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    914 shares

    Reader Interactions

    Comments

    1. Meg

      August 14, 2022 at 9:06 pm

      Not sure what I did wrong, but it came out gritty (even though I soaked the cashews for over 20min in boiling water), SUPER salty and very watery. It was pretty inedible (even had the husband try it too) and I had to throw it away. Maybe one day I'll try it again with some adjustments, but it won't be anytime soon.

      Future recipe tryers, soak the cashews overnight, be gentle with the salt, and be gentle with the liquid.

      Reply
      • Elizabeth Shah

        August 27, 2022 at 12:10 pm

        Hi Meg, sorry to hear this. I'm curious about the blender you used? I've made this many, many times in a high speed blender, and as long as you blend thoroughly, it should come out creamy every time. Also, with low sodium broth, it shouldn't be salty. (I made a couple of updates to the recipe to help with the salt content. )

        Reply
      • Janis

        March 03, 2023 at 7:01 pm

        This was delicious. I really am thankful for simple. So many of the recipes for vegan cheese sauces are not quick or easy.

        Reply
    2. Mel

      February 07, 2022 at 6:11 pm

      5 stars
      I've made a LOT of non dairy cheese. This was the easiest and it's very good. Thanks!

      Reply
      • Elizabeth Shah

        February 08, 2022 at 5:13 pm

        Thanks SO much, Mel. Love hearing that!

        Reply
    3. Sage

      December 07, 2021 at 7:09 pm

      This cheese sauce is delicious! I went heavy on the seasonings and love,love, love it. Thank you for sharing it.

      Reply
      • Elizabeth Shah

        December 10, 2021 at 2:53 pm

        Thanks so much, Sage! very glad you like this sauce.

        Reply
    5 from 7 votes (6 ratings without comment)

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    Hi, I'm Elizabeth Shah

    My husband calls me his "healthy Midwestern girl," because I LOVE TO EAT! Fortunately, I also love to cook. I'm so excited to share my 100% vegan, whole food, plant-based, no oil recipes with you! MORE...

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