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The ultimate vegan cheese sauce dripping off of silver spoon on a slate surface with a wood bowl full of the cheese.

The Ultimate 5 Ingredient Vegan Cheese Sauce

An easy and delicious 5 ingredient vegan white cheese sauce. Use it as a dip or in any recipe that calls for a cheese sauce.
5 from 1 vote
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Course: Condiment
Cuisine: American
Diet: Vegan
Prep Time: 10 minutes
soak time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 8 servings
Calories: 108kcal
Author: Linda & Alex
Cost: $8

Equipment

  • 1 food processor or blender

Ingredients

  • 1 cup raw cashews, soaked in hot water for at least 4 hours
  • 5 ounce plain Greek Yogurt (we use Kite Hill brand) See note
  • 2 tablespoon nutritional yeast (not rapid rise or brewers yeast)
  • ½ teaspoon sea salt
  • ¼ cup water
US Customary - Metric

Instructions

  • Boil a pot of water and cover the raw cashews in the water and soak for at least 4 hours. The cashews should double in size and look plump and feel soft. Drain and rinse. See Note
  • Put the cashews in the blender and add the yogurt, nutritional yeast, salt, and water in the blender and blend at a high speed for 1 minute. Scrape the sides and blend for another 1 minute, or until the sauce is smooth and creamy. You shouldn’t see any solid pieces of nuts.
  • Fold it into anything that needs a thick and creamy cheese sauce or use it as a dip.
  • Enjoy!

Notes

RECIPE NOTES
If you can’t find plain vegan Greek yogurt you can use plain almond milk or soy yogurt. Don’t use coconut yogurt as it tastes like coconut.
If you don't have time to soak the cashews you can boil them in water for 10 minutes or until they become puffy and soft. 
Store in the refrigerator for up to 3 days. This does not freeze well. 
NUTRITION DISCLAIMER

Nutrition

Serving: 2tablespoon | Calories: 108kcal | Carbohydrates: 7g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 150mg | Potassium: 144mg | Fiber: 1g | Sugar: 2g | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg
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