Cashew “Cheese” Sauce

By Morgan Bates a Recent ASU Nutrition Student

This recipe is incredibly easy to make and will give you a delicious and versatile sauce that you can make at a moment’s notice. It is an excellent source of protein and is full of heart-healthy fats from the cashews. It also packs a punch with vitamin B-12 from the nutritional yeast. Pour this over grilled vegetables, such as zucchini or asparagus, mix with cooked pasta for a rich macaroni and “cheese,” or add to tacos for a creamy, cheesy topping.


1 cup raw cashews (soaked overnight)

½ cup nutritional yeast

1 tablespoon white miso (this ingredient is optional)

1 tsp garlic powder

1 tsp onion powder

1 cup almond milk or water

1 tablespoon lemon juice

salt and pepper to taste



Soak cashews in water for at least 6 hours (overnight is best). Drain and rinse cashews in fresh water. Place all the ingredients into a blender and blend on high until smooth and creamy. If the sauce is too thick, you can add more water 1 tablespoon at a time until it reaches the consistency you are looking for.


Looking for some recipes to make to impress the whole family check out the recipe section. Check out our in season produce section, this helps keep food prices economical.

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