Living dairy free doesn’t mean you have to miss out on the creamy goodness of cheese and cheese sauce. Believe it or not cashew cheese makes a great substitute in all kinds of dishes, And this Cashew Cheese and Cashew Cheese Sauce is Vegan, Whole 30, Paleo and Keto friendly!
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The Key to Delicious Cashew Cheese and Cheese Sauce:
When living dairy free you can miss out on some creaminess and flavor. But I’ve got your back. Our soaked and blended cashews provide the creaminess for our ‘cheese’ and sauce, but it’s Nutritional yeast that will give it that cheesy flavor. And is loaded with B vitamins, trace minerals, and all nine amino acids making it high in protein too!
The Cashew Cheese:
My recipe for Cashew Cheese is basically the same as my Chipotle Cashew Dip, except we replace the chipotle pepper with Nutritional yeast. Simply soak cashews, blend or process with garlic powder, sea salt, olive oil, lemon juice and nutritional yeast and you have creamy cashew cheese.
How To Make That Cashew Cheese Into a Sauce:
Once you have your cashew cheese prepared, you can turn it into a sauce by adding a little more water and olive oil, until it’s pourable.
How to Use It:
You can use cashew cheese or cashew cheese sauce on anything you use real cheese or sauce for: pastas, pizzas, lasagna, etc. You can also use it as a dip for veggies. I love this cheese sauce with my Roasted Carrots with Chives…
The Recipe: Cashew Cheese and Cashew Cheese Sauce: Vegan, Whole 30, Paleo, Keto
Tips and what you need: Cashews need to soak for at least three hours before making recipe, so allow time for that. You will need Nutritional yeast and a good blender or food processor.
A dairy free cheese substitute that is high in protein and healthy fats! Vegan, Paleo, Whole 30 and Keto friendly
- 1 cup raw cashews
- 1-2 Tablespoon extra virgin olive oil (1 for 'cheese' 2 for cheese sauce)
- 2 tablespoons nutritional yeast
- 2 tablespoons fresh squeezed lemon juice
- 1/4-1/2 cup water (1/4 cup for cheese, 1/2 cup for cheese sauce)
- 2 pinches sea salt
- 1/4 teaspoon garlic powder
Note: Allow time for cashews to soak. They need to soak for at least three hours or as long as overnight
Boil two cups water, turn off heat and add cashews
Allow cashews to soak for at least three hours or as long as overnight
Strain and rinse cashews, discard boiling water
Place cashews, olive oil (options for cheese and cheese sauce) brewers yeast, lemon juice, water (options for cheese and cheese sauce), sea salt and garlic powder in food processor or blender.
Blend until smooth. If making sauce you can add more water and olive oil until desired consistency is achieved. Taste. If you need to add more of anything, do it!
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Years ago I tried a vegan cheese made with cashews, only I didn’t know it was vegan until later. I literally had zero clue that it was not actual cheese! Amazing!
While I don’t need to be dairy free I do try to limit dairy products, aside from butter. This cheese sauce looks like a perfect solution!
That’s must have been an amazing vegan cheese. I have seen some that are firm and they could fool you!
Your post reads nutritional yeast, but the recipe states brewers yeast?
Apparently the old brain needs more nutritional yeast 🙂 Corrected. Thanks!
Such a creative recipe that sounds delicious! I’ve never used nutritional yeast in a veggie dish. I just know that sauce is yummy!!!
That nutritional yeast sure does help add that yummy cheesy flavor. I love this sauce, it’s so thick and perfect and delicious with so many things – especially veggies. Yum!
Can’t beat nutritional yeast! Thanks Emily!
I actually am super addicted to cashew cheese and I put it on everything savory! This looks so creamy and wonderful.
Hi Linda, the cashew cheese sounds delicious, I will definitely make some. I am always looking for dairy free Keto recipes.
I am assuming I can keep this in the fridge. How long can I keep it in the fridge?
Hi Sita, I always err on the side of caution and say no more than 3-4 days in the fridge. Have a great day!