Basic Cashew Cheese Sauce

3.0 (3 reviews)

Basic Cashew Cheese Sauce



  • 1/2 cup  raw cashews, soaked in warm water for at least 1 hour and drained, water reserved
  • 5–6 Tbsp.  reserved soaking water
  • 2 Tbsp.  lemon juice
  • 2 Tbsp.  nutritional yeast
  • 1/2 tsp.  white soy miso (or chickpea miso)


  • Combine the cashews, 1/4 cup (60 ml) of the reserved soaking water, the lemon juice, nutritional yeast, and miso in a food processor or blender and process until smooth. Add up to 2 tablespoons more water for a thinner sauce.
  • Store in an airtight container in the refrigerator for up to 7 days. The cheese will thicken when chilled, so you may need to add more water to thin it back out.


Recipe from But My Family Would Never Eat Vegan!: 125 Recipes to Win Everyone Over © Kristy Turner, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

Rated 3.0/5 based on 3 reviews

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