Blender magic at its finest
Table of contents
About this recipe
I made this creamy cashew cheese sauce because I really love cheese, but I don’t buy processed vegan cheeses. Most store-bought spreads feel heavy, over-processed, or just not great ingredient-wise.
This version is quick, blender-only, and made from things I already have at home. It’s rich, savory, and hits that cheesy craving without dairy.
I use it constantly — as a sauce, topping, spread, or a filling. It keeps well in the fridge and reheats beautifully.
Honestly, it’s one of those recipes I always come back to. I love that it melts nicely over burgers or pizza — super versatile and saves money too.
IBS & Low-FODMAP Tips:
- Cashews are high-FODMAP, so keep portions small (1–2 tablespoons per serving).
- This sauce works best for IBS when used as a topping, not a main component.
- If very sensitive, dilute with more water to reduce cashew load per portion.
- Always test tolerance individually — cashews vary a lot person to person.
Why This Cashew Cheese Sauce Is Healthy
This cashew cheese sauce is made from whole-food ingredients and contains no additives or preservatives.
Cashews provide healthy fats that support satiety and flavor, while nutritional yeast adds B vitamins and a naturally cheesy taste.
Lemon juice and spices bring brightness and depth without needing dairy or processed thickeners.
Ingredient Notes & Substitutes
Cashews – Raw, unsalted; soaked cashews blend smoother but aren’t required.
Water – Adjust for thickness; more for sauce, less for spread.
Salt – Fine sea salt works best.
Hot green pepper – Small peperoncini or similar; optional but adds depth.
Nutritional yeast – Essential for cheesy flavor; don’t skip.
Black pepper – To taste.
Dijon mustard – Smooth; optional but boosts umami.
Lemon juice – Freshly squeezed for brightness.
Smoked paprika – Adds warmth and depth.
Turmeric – Color and subtle earthiness.
This Creamy Cashew Cheese Sauce is part of this meal prep, try them together!
Recipe card with notes
Creamy Cashew Cheese Sauce
Equipment
- Blender
- Measuring cups
- Glass jar or airtight container
Ingredients
- 1 cup raw cashews
- ½ cup water
- ½ tsp salt
- 1 small hot green pepper (peperoncini)
- ¼ cup nutritional yeast
- Black pepper (to taste)
- 1 tsp smooth Dijon mustard (optional)
- Juice of ½ lemon
- 1 tsp smoked paprika
- ½ tsp turmeric
Instructions
- Add to blender – Place all ingredients into a high-speed blender.
- Blend until smooth – Blend on high, scraping down the sides as needed, until the mixture is as smooth and creamy as possible. This may take 1–2 minutes depending on your blender.
- Adjust texture – Taste and adjust seasoning. Add more water if you want a pourable sauce, or keep it thick for spreading or filling.
- Store – Transfer to a clean glass jar or airtight container and refrigerate.
Notes
- IBS note: Use in small portions; best as a topping or spread.
- Gluten-free & vegan: Naturally GF and dairy-free.
- Storage: Keeps well in the fridge for 5–7 days in an airtight container.
- How to use: Great on toast, pizza, roasted vegetables, baked sweet potatoes, or as a filling.
