Cashew cheese sauce recipe

Cashew cheese is a pretty well know cheese alternative among the vegan community, so I decided to try it out for myself. I wanted to keep this recipe basic so that each time I make it I can experiment with ingredients. You could try throwing in some chilli flakes or sun-dried tomatoes. Go crazy! This time I decided to throw on some chives to give it that little something extra.


This tastes great as a sauce for pasta and rice dishes. It’s also a lovely consistency in which to dip all your veggies or tortilla crisps. I think I’m gonna try it drizzled over some kale crisps. Yum!



  • 200g cashew nuts
  • 3 tbsp nutritional yeast
  • 1/2 tsp salt
  • juice of 1/2 a lemon
  • 200ml water
  • Chives, to serve (optional)


  1. Soak the cashews in a bowl full of water for four hours, then drain. This will make them easier to blend.
  2. Blitz all the ingredients together in a food processor or blender until smooth.
  3. Transfer into a jar and sprinkle over some chopped chives.

Nutritional information

Each tablespoon approximately contains:

  • Calories: 44 kcal
  • Fat: 3.6g
  • Carbohydrates: 1.4g
  • Protein: 1.6g

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