Name: Creamy Cashew Cheese Sauce Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Vegan
Ingredients: 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) plant milk (must be unflavoured & unsweetened)

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Introduction

This creamy cashew cheese sauce is a delicious and dairy-free alternative perfect for adding richness to your favorite dishes. With simple ingredients and a quick preparation time, it’s an easy way to enjoy a flavorful, plant-based cheese sauce that’s both versatile and satisfying.

A white bowl filled with a single layer of yellow cooked fettuccine pasta sits on a white marbled surface. A creamy, thick, light beige sauce is being poured from a glass jar held by a woman's hand, covering the pasta in the center of the bowl. In the background, there are two small brown bowls, one filled with ground black pepper. A white lace cloth is partially visible to the left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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) plant milk (unflavoured & unsweetened)

Instructions

Step 1: Place the cashews in a small bowl and cover them with boiling water. Let them soak for about 15 minutes to soften and achieve an extra silky texture.
Step 2: Drain the cashews through a sieve and discard the soaking water. Add the cashews to a blender along with nutritional yeast, white wine vinegar, garlic, onion powder, sea salt, black pepper, smoked paprika, and the lowest amount of plant milk.
Step 3: Blend until completely smooth. Check the consistency and add more plant milk as needed, blending briefly after each addition to combine well.
Step 4: Taste the sauce and adjust seasoning if necessary. Use immediately or store for later use.

Tips & Variations

For a spicier kick, increase the amount of chipotle powder or smoked paprika to taste.
Use different plant milks like almond, oat, or soy, but make sure they are unflavoured and unsweetened for the best flavor.
Adding a small amount of lemon juice can brighten the flavor even more.
If you prefer a thinner sauce, increase the plant milk gradually until you reach your desired consistency.

Storage

Store the cashew cheese sauce in an airtight container in the refrigerator for up to 5 days. Stir well before using as it may thicken when chilled. To reheat, gently warm on the stovetop or microwave in short bursts, stirring in a little plant milk if needed to loosen the sauce.

How to Serve

A white bowl filled with a smooth, creamy beige sauce with tiny black specks on the surface, with an old-fashioned silver spoon partially dipped inside, resting on a white marbled textured surface. Around the bowl, there are three nests of uncooked yellow pasta, two at the top right and one at the bottom right, and a piece of a white lace cloth on the top left side of the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted cashews instead of raw?

It’s best to use raw cashews for this sauce because roasted ones can add a slightly different, sometimes bitter flavor that may affect the final taste and texture.

Is this sauce suitable for nut allergies?

This recipe relies on cashews as the base, so it is not suitable for those with nut allergies. You might try alternatives like cauliflower-based cheese sauces for a nut-free option.