Cheesy Vegan Cashew Sauce

Cheesy Vegan Cashew Sauce

I don’t think I’m exaggerating if I say this sauce revolutionized our dinners. I like to think of it as the melted mozzarella of the vegan world. The thing that I like about it most is its versatility. Whenever I try to think of ways to improve a dish, the first thing I think of doing is adding this sauce to it. We’ve had it on pizzas, in quesadillas, over roasted veggies, as a dip; really anything that can use some stretchy, cheesy goodness benefits from a slathering of this sauce.

There is no soaking, boiling, or waiting with this sauce. All ingredients are simply placed in a blender, and once blended the sauce is heated on the stove for a few minutes to thicken, and then it’s ready to be used. The flavour is mild which is why it’s so versatile, but the creaminess and stretchiness of the sauce is what makes it most exciting. It makes your pizzas look just as good as a cheese topped pizza with a stretchy, slightly crusted cheesy topping when it comes out of the oven. Yum!

Cheesy Vegan Cashew Sauce

Cheesy Vegan Cashew Sauce


Makes about 1/4 cup

Prep time

Active time:

Total time:

How it's made

¼ cup raw, unsalted cashews (roasted cashews also work well)


Place all ingredients in a blender and blend until smooth (about 1 minute). Transfer the mixture into a small pot and cook over medium heat until it thickens (about 5 minutes), stirring often.

1 cup warm water

1 tbsp nutritional yeast

2½ tsp tapioca flour

1 tsp lemon juice

½ tsp salt

Helpful tips

The sauce is best while still warm. As it cools, it will crust on top and should be stirred well and preferably reheated in the pot before using. The sauce can be kept in the fridge for up to 3 days, and will retain its stretchy spreadable consistency if stirred and warmed up before use. Go ahead and experiment by adding this sauce to your favourite dishes. Here are some examples of meals that we enjoy using the sauce with: Bean and Mushroom Burgers, Mac and No-Cheese and Breaded Zucchini Stack.