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Horizontal image of a jar full of yellow dip sprinkled with spices on top next to a wooden spoon, wooden cutting board, and bowl of nuts on a blue towel.

Vegan Cashew Cheezy Sauce

  • Author: Fanny Slater
  • Total Time: 45 minutes
  • Yield: Approximately 4 cups (16 servings) 1x


If you’re looking for a versatile vegan sauce to drizzle over chips or toss with pasta, you’ll love our rich cashew cheezy sauce.


  • 2 cups raw unsalted cashews
  • 1/2 cup unsweetened plant-based milk (such as cashew), divided
  • 1 cup hot water, plus more if needed
  • 1/2 cup nutritional yeast
  • Juice of 1 lemon (about 3 tablespoons)
  • 1/2 teaspoon coarse salt, plus more to taste 
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dry mustard powder
  • 1/2 teaspoon smoked paprika


  1. Fill a medium saucepot with water and bring it to a boil. Add the cashews. Turn off the heat, cover, and let the cashews soak for about 30 minutes. Drain and transfer the softened cashews to a high-speed blender or food processor. Place the pot back on the stove – we’ll use it again in a few minutes.
  2. To the blender, add the plant-based milk, nutritional yeast, lemon juice, salt, garlic powder, onion powder, mustard powder, and paprika. Blend, dripping in a few tablespoons of hot water at a time, until a silky sauce forms. Season to taste with additional salt if necessary.
  3. Transfer to the saucepot and place it over medium-low heat. Whisk to keep the mixture creamy and smooth as it heats up. Once it begins to bubble slightly, slowly add more hot water as needed, a teaspoon or so at a time, until the sauce is thinned to your desired consistency.
  4. Serve as a dip for chips, veggies, or pretzels, or toss with pasta.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Vegan

Keywords: vegan, cashew, cheese, sauce, dip