How to make Vegan Cashew Cheese Sauce

Evening people! Today I’m going to share with you my favourite vegan cashew cheese sauce recipe. Just know that this sauce requires zero effort to make and tastes amazing on everything. It’s very important that you have this stuff in your fridge at all times!

Let’s talk about cashew nuts for a minute. Cashews are an excellent source of vitamins and minerals. According to Healthline, these include vitamins E, K, and B6, along with minerals like copper, phosphorus, zinc, magnesium, iron, and selenium, all of which are important for maintaining good bodily function. Cashew nuts also contain antioxidants which means they help fight fight against cancer!

…and they are the best tasting nut out there if you ask me, so win win.

Vegan Cashew Cheese Sauce Recipe - Eaten by Sam

Like many cashew cheese sauce recipes, the base of the sauce comes from blended cashew nuts and non-dairy milk. On top of that I’ve added nutritional yeast to give it its cheesy flavour. Nutritional yeast, or ‘nooch’, is simply inactive yeast flakes that have a distinctly cheesy and nutty flavour. You can pick the stuff up at whole food stores or on Amazon like I do.

Another key ingredient that makes this my favourite vegan cashew cheese sauce is miso paste. Miso paste has a great rich, salty, savoury flavour that gives the cashew cheese sauce a real bite. Throw in some garlic powder, lemon juice, dijon mustard and thank me later 😉

Vegan Cashew Cheese Sauce Recipe - Eaten by Sam

You can drizzle this sauce over so many things. From pizza, to tacos, roasted vegetables and everything in between. You’ll be making this all the time. It should keep in the fridge for a few days after you make it.

I hope you like it, let me know what you think in the comments.



Vegan Cashew Cheese Sauce

Quick, easy, amazing cashew cheese sauce recipe for drizzling over everything.

Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Author Eaten by Sam


  • 1 cup cashew nuts soaked for 4 hours
  • 1/4 cup nutritional yeast
  • 1 cup soy milk
  • 1 tbsp white miso paste
  • 1 tbsp dijon mustard
  • 1 tsp garlic powder
  • 1 tbsp lemon juice
  • pinch salt and pepper


  1. Drain the cashew nuts and add to blender

  2. Add all other ingredients to the blender. I'd recommend holding a little milk back so that you can add more in a minute if its too thick.

  3. Blend until completely smooth. Add more soy milk if needed. It should be quite thick but able to run off a spoon.

  4. Drizzle on everything in sight. Store in a glass jar for 3-4 days in the fridge if you need to.

Vegan Cashew Cheese Sauce Recipe - Eaten by Sam