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Yellowish vegan cashew cheese sauce on a spoon, with a jar underneath.

Creamy Cashew Cheese Sauce

Diana Kostrov
This creamy cashew cheese sauce is rich, savory, and completely dairy-free. It’s blender-made, versatile, and perfect as a sauce, topping, spread, or filling.
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Prep Time 5 minutes
Total Time 5 minutes
Course Appetizer, Side Dish, Snack
Cuisine comfort food
Servings 1.5 cups

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

  1. IBS note: Use in small portions; best as a topping or spread.
  2. Gluten-free & vegan: Naturally GF and dairy-free.
  3. Storage: Keeps well in the fridge for 5–7 days in an airtight container.
  4. How to use: Great on toast, pizza, roasted vegetables, baked sweet potatoes, or as a filling.