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Cashew Cheese and Cashew Cheese Sauce: Paleo, Whole30, Vegan, Keto

A dairy free cheese substitute that is high in protein and healthy fats! Vegan, Paleo, Whole 30 and Keto friendly

Course Condiment
Prep Time 5 minutes
Servings 6 servings
Author Linda Spiker


  • 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


  1. Note: Allow time for cashews to soak. They need to soak for at least three hours or as long as overnight

  2. Boil two cups water, turn off heat and add cashews

  3. Allow cashews to soak for at least three hours or as long as overnight

  4. Strain and rinse cashews, discard boiling water

  5. 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.

  6. 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!