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Best Ever Cashew Cheese Sauce

This is a versatile cashew cheese sauce that's totally plant-based. I use it as a pasta sauce, as a pizza topping, over roasted veggies, on tacos and for grilled cheese. It doesn't reheat well, so I don't suggest making a double batch to use throughout the week. —Max Gregor, Santa Fe, New Mexico
  • Total Time
    Prep: 15 min. + soaking Cook: 10 min.
  • Makes
    4 cups


  • 2 cups organic raw cashews
  • 1 tablespoon olive oil
  • 1/2 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups vegetable broth, divided
  • 1 tablespoon nutritional yeast
  • Paprika, optional


  • Rinse cashews in cold water; drain. Place in a large bowl; add enough water to cover by 3 in. Cover and let stand overnight.
  • In a large skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic, salt and pepper; cook 1 minute longer. Add 1-1/2 cups broth; bring to a boil. Reduce heat to a simmer.
  • Drain and rinse cashews, discarding liquid. Add cashews to skillet; heat through. Transfer mixture to a blender. Add nutritional yeast; cover and process until pureed, adding enough remaining broth to achieve desired consistency. If desired, sprinkle with paprika.
Nutrition Facts
2/3 cup: 245 calories, 18g fat (3g saturated fat), 0 cholesterol, 329mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 7g protein.

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