RecipeCashew-Cheese Sauce

Nutrition Facts
Amount per Serving
  • Calories: 183
  • Protein: 7g
  • Total Fat: 12g
    • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Total Carbohydrate: 12g
  • Dietary Fiber: 2g
  • Total Sugar: 2g
  • – Natural Sugar: 2g
  • Sodium: 125mg

Vegans rejoice! If you’re looking for a “cheese” sauce that’s sure to please even the pickiest eater, look no further. I use cashews and cannelini beans for a creamy texture, and nutritional yeast, lemon juice, apple cider vinegar and dried rosemary for a cheesy flavor without the dairy. Serve as a delicious dip or drizzle over a baked potato, whole grain pasta or cooked broccoli—yum!

  • Prep time
  • Total Time
This recipe makes about 1.5 cups
  • 1.5 cups cashews
  • 1/2 cup cooked cannelini beans
  • 1/2 cup nutritional yeast
  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon dried rosemary
  • 1 cup water (more or less depending on desired consistency)

Soak cashews in water for 2 to 4 hours. Drain.

Add cashews, beans, yeast, lemon juice, vinegar, salt, rosemary and 1/2 cup water to a high-powered blender and puree until smooth. Slowly add more water until desired consistency is reached. Less water yields a thicker consistency; more water gives you a thinner sauce.