cashew cheese sauce

I can assure you that possessing the ability to produce a deliciously creamy cashew cheese sauce will elevate your vegan experience to new levels of awesomeness! I use this recipe for everything; as a pasta sauce, on top of lasagne and enchiladas, on burgers and sandwiches instead of mayo and drizzled on top of fries!


1 cup raw cashews (soaked for 4-6 hours)
1 cup cauliflower steamed until soft
1 TBSP olive oil
juice of half a lemon
1/4 tsp nutmeg (optional)
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1.5 TBSP nutritional yeast
1/2 tsp dijon mustard
1 tsp freshly ground black pepper
1/4 cup of water

Additional Equipment

high speed blender*


1. Place all the ingredients in the blender except the water. Blend for 1 minute until well combined and then start streaming the water into the blender from the lid, continue to blend for up to 5 minutes or until the mixture is completely smooth (rub a small amount of sauce between your forefinger and thumb, if it feels gritty continue to blend).

*if you don't have a high speed blender you can use a stick or ordinary blender but make sure you soak your cashews for at least 24hrs. You can even use a food processor to make your sauce it won't, however, be as smooth.