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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: Appetizer, sauce
Cuisine: American, Vegan
Keyword: vegan cheese, vegan cheese sauce, white vegan cheese sauce
Prep Time: 5 minutes
Cashew Soaking Time: 4 hours
Servings: 16 servings
Calories: 54kcal
Author: Linda Meyer

Ingredients

  • 1 cup raw cashews, soaked in hot water for at least 4 hours
  • 5 oz plain Vegan Greek Yogurt (we use Kite Hill brand) See note
  • 2 tbsp nutritional yeast (not rapid rise or brewers yeast)
  • ½ tsp 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.
  • 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

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.
The Nutritional Facts are an estimate only.

Nutrition

Serving: 1tbsp | Sodium: 75mg | Calcium: 15mg | Vitamin C: 1mg | Sugar: 1g | Fiber: 1g | Potassium: 72mg | Calories: 54kcal | Saturated Fat: 1g | Fat: 4g | Protein: 2g | Carbohydrates: 4g | Iron: 1mg