You won’t believe that there’s no dairy in this rich and creamy vegan cashew cheese sauce! The cheesy flavor in this easy-to-make recipe comes from a blend of nutritional yeast, lemon juice, and miso. Drizzle this dairy-free cheese on tacos, slather it on sandwiches, pour it on baked potatoes, or add it to any dish that could use a little bit of cheesy goodness.
My Go-To Vegan Cashew Cheese
I consider this to be the best vegan cheese recipe! It’s so versatile! I spread it on raw “bread” for easy sandwiches in the summertime and drizzle it on nachos when I want a little snack. It’s adds a little flavor to just about anything – baked potatoes, tofu scramble, avocado toast – you name it!
This dairy-free cheese is incredibly versatile. You can add a variety of herbs and spices to change the flavor to suit what you’re serving it with. I sometimes add some spice when I’m serving it with nachos. Fresh herbs cool it down if I’m serving it with a dish that already has some heat to it.
It couldn’t be easier to make non dairy cheese!
- You need to remember to soak your cashews ahead of time.
- Once they’ve soaked for about 2 hours, drain and rinse them.
- Then place the cashews along with the rest of the ingredients into a high-speed blender or food process and mix until smooth and creamy.
If you have a high-speed blender, you might not need to soak your cashews. I have a Blendtec, but I find that my sauces are a little chunky if I don’t soak the cashews ahead of time.
If the mixture seems too thick and won’t blend, add a little more water, a tablespoon at a time. Don’t add too much, as the cheese might end up too liquidy. It’s better to add a little as you blend.
The sauce will thicken as it sits, so you may need to add a little water to thin it out, depending on how you’re serving it. It freezes well, so if you find yourself wondering what to do with the full batch, you can pop some in the freeze and save it for later.
Vegan Cashew Cheese Sauce
You won't believe that there’s no dairy in this rich and creamy vegan cashew cheese sauce! The cheesy flavor comes from a blend of nutritional yeast, lemon juice, and miso.
This recipe makes about 2 cups of vegan cheese sauce. A serving is about two tablespoons.
- 1 cup raw cashews soaked for two hours and drained
- 1 medium tomato coarsely chopped
- 1/3 cup water
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 tablespoon raw sesame seeds
- 1 teaspoon onion powder
- 1 teaspoon mellow white miso
- 1 clove garlic
- ½ teaspoon sea salt
Mix all of the ingredients together in a food processor or blender until smooth and creamy, scraping down the sides as needed. If you’re using a blender, start slow and then build up to a high speed, otherwise the ingredients might get stuck. If the mixture seems too thick, add a little more water, a teaspoon at a time.
For Herbed Cheese, add ¼ cup fresh chopped herbs, such as dill, cilantro, or parsley.
For Spicy Cheese, add 1 chopped jalapeno.
For Nacho Cheese, add 1 chopped jalapeno and 1 teaspoon chipotle powder.
Other Non-Dairy Cheeses You Might Enjoy Include