Cashew Cheese Sauce and Dip [Vegan, Gluten-Free, Oil-Free, Soy-Free]

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This creamy cashew cheese sauce and dip is easy to make in minutes with just 7 ingredients! It's also vegan, gluten-free, oil-free and soy-free too. Extremely versatile, you'll want to use it on all your favorite foods.

"Who knew eatin' vegan could taste so good?"

That was the slogan someone suggested I use if I ever decide to open a stand at the local farmers' market after trying this vegan cheese.

I had actually given a sample to a friend who sells jams and salsa for his wife to try who is looking to make some dietary changes for health reasons.

He loved it so much, he just had to share it with the vendor next to his stand.

The two devoured just enough to be sure my friend's wife got her fair share too.

He texted me later to tell me "the dip was the best she had in a long time."

I have to admit, I was over the moon because all three of them are non-vegans.

*Insert rejoicing hands emoji here*

Anyway, after making my cashew mac and cheese, I decided it only made sense to make a sauce/dip version of it.

So, I made some slight modifications to the cashew cheese in the mac and cheese recipe, mainly taking out the mustard and changing a few of the other measurements.

And boom...this "cheesy" goodness was born!

How to make it - step by step

Cover raw cashews in boiling water and allow to soak for 10 minutes. I find the easiest and quickest way to heat water is with an electric kettle.

You can also soak the cashews in cold water for 4-6 hours if you prefer.

Add nutritional yeast, salt, garlic powder, onion powder and turmeric to a high-powered blender.

When the cashews are done soaking, drain them and add them to the blender followed by water and lemon juice.

Blend on high until smooth and creamy, stopping to scrape down the sides as needed. 

Ideas for serving

Some things this cashew cheese is perfect for are:

• Topping veggies, baked potatoes, sweet potatoes and veggie burgers...try it on our chili stuffed sweet potatoes or sweet potato black bean burgers.
• Drizzling on grain bowls, burrito bowls or wraps
• And of course, dipping your favorite tortilla chips into. 😉

How long will it last?

You can store this sauce/dip in an airtight container in the refrigerator for up to 5 days.

Enjoy the leftovers cold, room temperature or warm.

Personally, I think it tastes best at room temperature or cold after being refrigerated.

However, if you'd like to warm up the leftovers, place the desired amount in a microwave-safe bowl and microwave in 10-second intervals until warm throughout, stirring in between.

If the sauce seems too thick, you can mix in a splash of water when reheating it.

You might also enjoy:

• Plant-Based Mac and Cheese
• Vegan Cheese Sauce
• Vegan Nacho Cheese Sauce
• Cashew Ricotta

Print

5 from 1 vote

Cashew Cheese Sauce and Dip

This creamy cashew cheese sauce and dip is easy to make in minutes with just 7 ingredients! This vegan "cheese" is gluten-free, oil-free and soy-free too. Extremely versatile, you'll want to use it on all your favorite foods.

Course Condiment

Cuisine American, Gluten-Free, Vegan

Keyword cashews, dairy-free, gluten free, oil free, soy-free, vegan, vegan cheese

Prep Time 15 minutes

Cook Time 0 minutes

Total Time 15 minutes

Servings 8

Calories 143kcal

Author Sherri Hall

Ingredients

• 1 1/2 cups raw cashews
• 6 tbsp nutritional yeast
• 1 1/2 tsp fine sea salt
• 3/8 tsp garlic powder
• 3/8 tsp onion powder
• 1/4 tsp turmeric
• 1 cup *filtered water, plus more if needed
• 2 tbsp freshly squeezed lemon juice

Instructions

• Cover cashews in boiling water and allow to **soak for 10 minutes.
• While the cashews are soaking, add nutritional yeast, salt, garlic powder, onion powder and turmeric to a high-powered blender. 
• When the cashews are done soaking, drain them and add them to the blender followed by water and lemon juice. Blend on high until smooth and creamy, stopping to scrape down the sides as needed. Add 1-2 tablespoons more water to thin out if needed.

(Please refer to the post above for instructional photographs for this recipe)

Suggested Equipment/Tools

Electric Kettle

High-Powered Blender

Notes

*If you want the sauce/dip to be warm when serving, use hot water when blending. Personally, I think it tastes best at room temperature or cold after being refrigerated.

**If you prefer, you can soak the cashews in cold water for 4-6 hours instead.

Store cheese sauce/dip in an airtight container in the refrigerator for up to 5 days.

Enjoy leftovers cold, room temperature or warm. To warm up the sauce/dip, place desired amount in a microwave-safe bowl and microwave in 10-second intervals until warm throughout, stirring in between. If it seems too thick, you can mix in a splash of water when reheating it.

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Nutrition

Calories: 143kcal | Carbohydrates: 9g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Fiber: 2g

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