Creamy cashew vegan cheese sauce

You never know when a creamy vegan cashew cheese sauce will come in handy. It takes less than 5 minutes to whip up a batch of this plant-based goodness and you can have a dip, sauce, or spread ready to go when that unexpected guest (or snack attack) comes on. This recipe makes great use of our 5 minute, package free hemp milk–a delicious, nutritious alternative milk that is just as quick to blend. In my attempts to figure out the perfect vegan mac and cheese I discovered just how versatile a cashew cheese sauce is. A spoonful goes a long way in jazzing up any old produce you have rolling around in the fridge, as a leftover soup topper, or something to use up those last few crackers with. (Let’s be real, you’re probably not going to eat them otherwise.)

Jump to recipe

cashews soaking
vegan cashew cheese sauce on pasta

You can source just about all of these ingredients package and plastic free for a pretty sustainable sauce option. Not to mention it’s delicious on just about anything. Having toppings that can liven up ingredients on hand is an awesome way to level up your improvisational cooking skills. You can tie seemingly unrelated items together under one unifying cheese-like sauce, what’s not to love? If you’re looking for something to snack on with this creamy cashew delight, try out our sea salt crispy flatbread and invite some friends (or not) over to share!

What are you saucing up? #closedloopcooking

Stay hungry,
Hawnuh Lee
Closed Loop Cooking

Creamy cashew vegan cheese sauce   by

A delicious, super simple vegan cheese sauce you can whip up in under 5 minutes. Great for topping off pasta, veggies bowls, or as a dip!

makes: approx 16 servings | prep time: 5 min | soaking time: 8 hours | total time: 5 min

Closed Loop Cooking Icon
vegan cashew cheese sauce


  • 1 1/5 cup cashews (soaked overnight)
  • 1 1/4 cup hemp milk
  • 1/2 cup nutritional yeast
  • 2 tbsp lemon juice
  • 1/2 tsp turmeric
  • 1 tsp apple cider vinegar
  • 1 1/2 tsp kosher salt
  • 1 tbsp dijon mustard
  • fresh ground pepper to top (optional)


  1. Soak cashews in cool water overnight or for 45 minutes in hot water. Drain and rinse cashews.
  2. Add cashews to high speed blender and pulse for 1 – 2 minutes. Add hemp milk and pulse again for 2 – 3 minutes, until smooth. Add nutritional yeast, lemon juice, turmeric, apple cider vinegar, salt, and mustard. Blend again for approx 30 seconds.
  3. Enjoy! Top off pasta, roasted vegetables, salad bowls, and whatever else you can think of. Top with fresh ground pepper if desired. Store in an airtight (glass preferably) container. This will last about a week and a half in the fridge.
Rated [awcr_rating type="averageRating"]/5 based on 0 reviews

saved under




Leave a Comment