Cashew Cheese Sauce Recipe
If you’re searching for a dairy-free, creamy delight that’s packed with flavor and versatility, this Cashew Cheese Sauce is your new best friend in the kitchen. Rich, silky, and naturally tangy, this sauce brings a fresh twist to your meals while being completely plant-based and nourishing. Every spoonful bursts with a perfect balance of smoky, savory, and tangy notes, making Cashew Cheese Sauce an effortless way to elevate everything from pasta to roasted veggies.
Ingredients You’ll Need
The beauty of making Cashew Cheese Sauce lies in its simple yet purposeful ingredients. Each one is carefully chosen to create the sauce’s creamy texture, cheesy depth, and subtle layers of flavor, all while keeping it wholesome and vibrant.
- Raw cashew nuts (1 cup / 140 grams): The base that makes this sauce luxuriously creamy and silky, soaking them softens their bite perfectly.
- Nutritional yeast (4 tablespoons): Adds that unmistakable cheesy, nutty flavor without any dairy.
- White wine vinegar (1 tablespoon): Brings a bright tang that mimics traditional cheese sharpness and balances richness beautifully.
- Small clove garlic (1): Gives a subtle aromatic punch that deepens the overall flavor profile.
- Onion powder (½ teaspoon): Enhances the savory notes and adds gentle complexity.
- Fine sea salt (½ teaspoon): Essential for seasoning and rounding out all those vibrant tastes.
- Freshly ground black pepper (¼ teaspoon): Adds a mellow heat that keeps things exciting.
- Smoked paprika or chipotle powder (¼ teaspoon): Introduces a smoky warmth, giving the sauce a subtle depth worth savoring.
- Plant milk, unflavoured and unsweetened (¾ to 1 cup / 180 to 240 ml): Controls the sauce’s consistency while keeping it light and smooth.
How to Make Cashew Cheese Sauce
Step 1: Soak the Cashews
Start by placing your raw cashews in a bowl and covering them with boiling water. Let them soak for 15 minutes — this step is a game changer. Even if you have a powerful blender, soaking helps the nuts soften and blend into a silkier, glossier sauce that feels truly indulgent.
Step 2: Blend Ingredients Together
Drain the soaked cashews thoroughly, discarding the soaking water, then add them into your blender. Toss in all the other ingredients, but begin with the lower amount of plant milk. This gives you full control over the final sauce thickness, creating anything from a spread-like dip to a pourable cheese sauce.
Step 3: Achieve Perfect Creaminess
Blend everything on high until the mixture is completely smooth and creamy. If you find the sauce too thick, add more plant milk little by little, blending between additions so that you get the consistency just right for your dish.
Step 4: Season to Perfection
Give your sauce a good taste and adjust the salt, pepper, or acidity with a bit more vinegar if you want it tangier. This customizing step is where your Cashew Cheese Sauce truly becomes a personalized kitchen treasure.
How to Serve Cashew Cheese Sauce
Garnishes
A sprinkle of freshly chopped herbs like parsley or chives can add a fresh burst of color and flavor on top of your sauce. A pinch of smoked paprika or red pepper flakes also makes for a visually stunning, tasty finish that invites your guests to dig in.
Side Dishes
This sauce shines poured over roasted vegetables, steamed broccoli, or as a luscious dip for crunchy crackers and crisp carrot sticks. It’s fantastic with warm pasta or drizzled on baked potatoes, transforming simple sides into memorable dishes.
Creative Ways to Present
Drizzle Cashew Cheese Sauce over grilled tofu or as a creamy spread inside wraps and sandwiches. It also makes for a dreamy base in layered bowls or as a topping for nachos when you want that perfect dairy-free comfort food experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cashew Cheese Sauce in an airtight container in the refrigerator, where it will stay fresh and creamy for up to 5 days. Its flavors deepen as it sits, so it can taste even better the next day.
Freezing
If you need to keep it longer, Cashew Cheese Sauce freezes well. Just portion it into freezer-safe containers, and it will keep for up to 3 months. Thaw it overnight in the fridge before use.
Reheating
When reheating, gently warm the sauce over low heat or in short bursts in the microwave, stirring often to keep its luscious texture. You may wish to add a splash of plant milk to loosen it up and restore that fresh creaminess.
FAQs
Can I use roasted cashews instead of raw?
Roasted cashews will work, but they might create a slightly different texture and flavor, often less creamy and with a toasty note. Raw cashews give the smoothest, most neutral base perfect for blending into Cashew Cheese Sauce.
What if I don’t have nutritional yeast on hand?
Nutritional yeast is key for that cheesy flavor, but if you don’t have it, you could try a small amount of miso paste or a vegan cheese substitute. However, the flavor will be quite different and may lack the classic cheesy tang.
Can I make this sauce nut-free?
Cashews provide the creamy texture that’s essential here, so nut-free alternatives are tricky. Some people use cooked potato and carrot bases for a different kind of vegan cheese sauce, but it won’t have the exact luscious texture of Cashew Cheese Sauce.
Is this sauce suitable for those with soy allergies?
Absolutely! This Cashew Cheese Sauce uses only nuts and plant milk, so as long as you pick a soy-free plant milk, it’s a great option for those avoiding soy entirely.
How can I adjust the sauce to be spicier?
Add more smoked paprika or chipotle powder according to your taste, or a pinch of cayenne pepper. Start small and build up, as the sauce’s flavor is delicate and you want to maintain balance while adding heat.
Final Thoughts
There is something truly magical about making your own Cashew Cheese Sauce at home. It’s simple, satisfying, and utterly delicious — a creamy, plant-based alternative that can elevate so many dishes effortlessly. I can’t wait for you to try this recipe, experiment with your favorite flavor tweaks, and discover all the lovely ways Cashew Cheese Sauce can brighten up your meals!
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Cashew Cheese Sauce Recipe
- Total Time: 20 minutes
- Yield: About 1 ½ cups (360 ml) sauce 1x
- Diet: Vegan
Description
This creamy, dairy-free cashew cheese sauce is a versatile and delicious alternative to traditional cheese sauces. Made from soaked raw cashew nuts blended with nutritional yeast, garlic, vinegar, and spices, it delivers a rich, cheesy flavor with a smooth, silky texture. Perfect for drizzling over vegetables, pasta, or using as a dip, this sauce is simple to prepare and entirely plant-based.
Ingredients
Cashew Cheese Sauce
- 1 cup (140 grams) raw cashew nuts
- 4 tablespoons nutritional yeast
- 1 tablespoon white wine vinegar
- 1 small clove garlic
- ½ teaspoon onion powder
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon smoked paprika or chipotle powder
- ¾ to 1 cup (180 ml to 240 ml) unsweetened, unflavoured plant milk (such as almond or oat milk)
Instructions
- Soak the Cashews: Place the raw cashew nuts in a small bowl and cover them with boiling water. Let them soak for 15 minutes. Soaking softens the cashews, ensuring the sauce achieves a silky, smooth, and glossy texture.
- Prepare for Blending: Drain the soaked cashews through a sieve, discarding the soaking water. Transfer the cashews into a blender along with the nutritional yeast, white wine vinegar, garlic, onion powder, sea salt, black pepper, and smoked paprika.
- Add Plant Milk and Blend: Pour in the minimum amount of plant milk (¾ cup) to start. Blend all ingredients together until completely smooth. Check the sauce’s consistency; if it’s too thick, gradually add more plant milk, blending briefly after each addition until desired creaminess is achieved.
- Season to Taste: Taste the sauce and adjust seasoning as needed, adding more salt, pepper, or vinegar to balance the flavors according to your preference.
Notes
- Soaking the cashews is crucial for achieving a smooth texture, even if you have a high-powered blender.
- Use unsweetened and unflavoured plant milk to keep the sauce savory and natural.
- Adjust the smoked paprika amount for heat preference or substitute with chipotle powder for a smoky kick.
- This sauce stores well in an airtight container in the refrigerator for up to 4 days.
- Can be warmed gently before serving but avoid boiling to maintain creamy texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending and soaking
- Cuisine: Vegan, Plant-based
Nutrition
- Serving Size: 2 tablespoons (30 ml)
- Calories: 70
- Sugar: 0.5 grams
- Sodium: 130 mg
- Fat: 6 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 4 grams
- Fiber: 1 gram
- Protein: 2 grams
- Cholesterol: 0 mg
Keywords: cashew cheese sauce, vegan cheese sauce, dairy-free cheese sauce, cashew sauce, plant-based cheese
