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Easy Plant-Based Cheese Sauce

This is the best vegan cheese sauce! Made with cashews and nutritional yeast, it is dairy-free
and gluten-free. The perfect healthy plant-based sauce for pasta, rice,
potatoes, or nachos!

Total Time30 mins
Course: Main Course, Side Dish
Servings: 2 cups
Calories: 407.69kcal
Author: Bree Sheree


  • 1 cup raw cashews*
  • ½ cup water
  • ½ cup vegetable broth
  • ¼ cup nutritional yeast
  • ½ cup chopped red pepper (approx. 75 grams)
  • 1 tablespoon lemon juice
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoon Dijon mustard


  • Boil approximately 3 cups of water. Add the cashews and reduce boil to a simmer. Simmer for 10-15 minutes to soften the cashews.
  • Remove cashews from the water and add them to a food processor with ½ cup water and ½ cup vegetable broth. Blend.
  • Add the remaining ingredients to the food processor and blend until smooth.


*You can soak the cashews in room temperature water for at least 3 hours instead of boiling, but I prefer boiling on the stove because it is much faster. 
Nutrition information is for one cup of sauce.


Calories: 407.69kcal | Carbohydrates: 27.02g | Protein: 15.72g | Fat: 29.25g | Saturated Fat: 5.07g | Sodium: 418.5mg | Potassium: 635mg | Fiber: 4.78g | Sugar: 6.25g | Vitamin A: 1291.44IU | Vitamin C: 50.48mg | Calcium: 32.56mg | Iron: 5.02mg