Who doesn’t love a big bowl of mac and cheese?! I do. This sauce is 5-star for people who avoid dairy and for the dairy-lovers who want to try something new. I tested it on both, promise.

Cashew “Cheese” Sauce


  • 1 cup raw cashews, soaked *
  • 1/2 cup water
  • 1/2 cup nutritional yeast
  • 2-3 cloves garlic
  • Juice from a lemon or lime
  • 2 tsp. chili powder (optional)
  • Salt to taste


  1. Place all ingredients in a blender (I used my Nutribullet) and blend until smooth and creamy.
  2. Pour over meal or store in air-tight container.

*Soak cashews in a bowl covered with filtered water. Overnight or in warm water for 4 hours.

How to Use it

My favorite way to use this sauce is pouring it over a hot¬†bowl of pasta with veggies! But there are many other simple, delicious ideas to enjoy this creamy “cheese” sauce.

  • Over nachos: tortilla chips, black beans, sauteed red onion + mushrooms + bell peppers, black olives, shredded lettuce or cabbage, salsa with guacamole or avocado
  • As a dip: use roasted veggies like broccoli, bell pepper strips, sweet potato slices, or eggplant
  • Mac & cheese: using a naturally gluten-free and high-protein pasta makes it an easy way to get tons of fiber in and is a nutrient-dense alternative to regular white pasta. My typical choices include chickpea, lentil, quinoa, or a blend of these flours. Like this yummy veggie loaded mac & cheese!

This may not be the most photogenic meal, but trust me, it makes up for it in flavor!

Recommended Posts

No comment yet, add your voice below!

Add a Comment

Your email address will not be published. Required fields are marked *