Cashew Cheese Sauce


Ok, so, this isn’t cheese. But, if like me, you can’t have dairy or don’t eat dairy then this sauce is my go-to when I want a creamy cheese-esque sauce for meals.

I have made a number of variations of this cashew cheese sauce over the years and all have been great but this one is my best yet. I love the flavour of the onion powder coming through and whilst I normally add water, for this recipe I used almond milk and it gives the sauce a wonderful silky, creamy texture.

How can I use the cashew cheese sauce?

My favourite use of this sauce is on pasta dishes, such as my courgette & sundried tomato pasta recipe. I’ve also used it in my lasagne recipe and as a dip for chips too. You can use less liquid than the recipe requires and also use it as a spread for sandwiches and wraps. Endless options!

The recipe below makes a sauce that will run off the spoon. If you prefer a thicker consistency for a dip or spread, just use half the amount of liquid at first then add a little bit more as needed until you get the consistency you want.

Forgot to soak your cashew nuts?

The one thing about this recipe is that you do need to soak your cashew nuts. Soaked cashews help give the creamy texture you’re after plus it makes them easier to blend. Ideally you should soak the cashew nuts overnight, however, if you forget, as I often do, do not worry. Soak your cashew nuts in freshly boiled but slightly cooled water (so as not to scorch the nuts) for as long as you can - the longer you leave them the creamier they’ll blend.

I do hope you enjoy this cashew cheese sauce as much as I do!


-1 cup cashew nuts soaked overnight (if you forgot to soak overnight, soak them in freshly boiled but slightly cooled water for as long as you can)

-1/4 cup nutritional yeast

-1 tsp. dijon mustard

-a scant 1/2 tsp. onion powder

-1 cup almond milk (or any other dairy free milk)

-salt & pepper to taste

How To Make

  1. Drain you soaked cashew nuts and rinse well then put them in a high-speed blender.

  2. Add the nutritional yeast, dijon mustard, onion powder and about half of the milk to the blender and blend until becoming smooth.

  3. Depending on what consistency you are looking for for the sauce, add more milk a little at a time between blending until you get the desired consistency and the sauce is smooth.

  4. Season with salt and pepper and blend again to fully combine.

  5. Store your cashew cheese sauce in an airtight container in the fridge for up to 4 days.