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Vegan Creamy Cheese Sauce

Servings: 6 Total time: 15 min


  • 1 1/2 cups raw unsalted cashews

  • 2 tablespoons olive oil

  • 1/2 medium sweet onion, diced

  • 4 cloves garlic, minced

  • 2 cups unsweetened almond milk*

  • 1/4 cup nutritional yeast*

  • 1 tablespoon lemon juice

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon black pepper


  1. Bring about 4 cups of water to a boil. Pour the hot water over the cashews and let soak for 5 minutes.

  2. Meanwhile, heat the olive oil in a small pan over medium heat. Add the diced onion and garlic and sauté for 5 minutes until fragrant and the onion is translucent. Remove from heat.

  3. Drain the cashews and discard the soaking water. Add them to a blender along with onions, garlic, almond milk, nutritional yeast, lemon juice, salt and pepper. Blend until smooth. Use as a bechamel replacement or enjoy with whole grain, whole wheat, or legume pasta.

  • Not Vegan: Swap nutritional yeast for grated parmesan cheese.

  • Cashew Free: Use raw slivered almonds instead of cashews, or even sunflower seeds.

  • No Almond Milk: Use any unsweetened and unflavored non-dairy substitute (soy, cashew, coconut), low-fat milk, water, or low-sodium vegetable broth.

  • Storage: Best enjoyed immediately. Freeze in small freezer-friendly containers. Leave room for expansion. Reheat in the microwave or stovetop until warm.

Vegan Creamy Cheese Sauce
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