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steamed broccoli dipped in vegan cheese sauce
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5 from 4 votes

Vegan Cheese Sauce

An easy creamy vegan cheese sauce made with raw cashews and spices. It's rich in flavor and tastes like the real thing made with healthy food ingredients. A versatile recipe that will become a staple in your vegan kitchen.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Appetizer, sauces
Cuisine: American
Keyword: cashew cheese sauce, vegan cheese sauce
Servings: 10
Calories: 83kcal
Author: Alison Corey


  • 1 cup raw cashews unsalted not roasted
  • 1 ½ cups low sodium vegetable stock
  • 3 tbsp nutritional yeast
  • ½ tsp chili powder
  • ¼ tsp onion powder
  • ½ tsp turmeric
  • ¼ tsp ground mustard
  • ¼ tsp salt
  • 2 tbsp lemon juice


  • Bring 4 cups of water to a boil in a saucepan. Add cashews. Reduce heat to a simmer. Simmer for 10 minutes or until cashews have softened and plumped.
  • Drain cashews. Add drained cashews, vegetable stock, nutritional yeast, spices, and lemon juice to high speed blender. Secure lid. Blend until smooth and creamy, starting at the lowest speed and slowly increasing to the highest speed.
  • Transfer to a small saucepan. Bring to a bubbling boil, whisking constantly until thickens, about 2 minutes. Remove from heat. Transfer to a serving bowl. Enjoy!



  1. Store in the refrigerator in an air tight container for 3-5 days.
  2. To freeze transfer to a freezer safe container. Store for 2-3 months. When ready to serve defrost in the refrigerator overnight and reheat on the stovetop. 


Calories: 83kcal | Carbohydrates: 6g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 203mg | Potassium: 130mg | Fiber: 1g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg