Can you believe this luxurious cashew cheese sauce is made from nuts? It’s true! Cashews, along with jalapeños, lemon juice, and seasonings, are blended into a creamy all-purpose vegan cheese sauce that you can serve with mac and cheese, nachos, and more. The consistency and flavors are so realistic, you’ll have a hard time believing it’s made from whole foods and pantry staple ingredients! Just like my Nacho Cheese Sauce, this spicy cashew cheese recipe has a touch of heat and smoky flavors thanks to a jalapeño pepper. It won’t set your mouth on fire, though. Instead, the kick of spice makes this sauce especially perfect for Mexican-inspired recipes. Try it in a vegan burrito, over a plate of nachos, or with your favorite tacos!
How to make vegan cashew cheese sauce
Find the complete printable recipe with measurements below in the recipe card. To soak the cashews, add them to a bowl and pour boiling water over top. Set aside until they’ve softened slightly. Add the drained cashews, fresh water, jalapeño, lemon or lime juice, nutritional yeast, and seasonings to a high powered blender. A regular blender won’t be able to blend the nuts smooth enough, you really need a high powered blender of some kind. Blend until you’re left with a very smooth and thick cheese sauce. Taste and adjust the seasonings as needed. Enjoy!
Tips for success
A high-powered blender is best at pulverizing the cashews into a creamy sauce. If you must use a regular blender, soak the cashews for a few hours or overnight and blend longer until as smooth as possible. Is your cheese sauce gritty? Just keep blending! You want the sauce to be super smooth and have no remaining cashew pieces. The cheese sauce is quite thick after blending. If you want a looser sauce for pasta or nachos, blend in a splash of water until it reaches your desired consistency. My favorite way to indulge in cashew cheese is to heat it in a saucepan on the stove. This also helps thicken the texture, which is what you want if you’re serving it as a party dip or pouring it over a plate of nachos.
Serving suggestions
The subtle smoky heat from the jalapeño in this cashew cheese sauce makes it perfect for Mexican-inspired meals! I love it poured over a plate of loaded vegan nachos, in a burrito or burrito bowl, drizzled over tofu tacos, added to enchiladas, and so much more. Want a simple snack? Make the cheese sauce and serve it with tortilla chips for dipping. You can even add pico de gallo, fresh cilantro, pickled jalapeño slices, red salsa, or pickled red onions on top for added flavor and an enticing presentation. You can also use the cheese sauce for pasta, especially mac and cheese or my Jalapeño Popper Mac and Cheese. Use it to jazz up simple cooked vegetables! It’s delicious drizzled over steamed broccoli or cauliflower, or on top of a loaded baked potato with crumbled tofu bacon.
Variations
Instead of cashews – You could try making this with raw slivered almonds, but I haven’t tested it. Nut free – Raw sunflower seeds might work for a nut free version but, again, I haven’t tested this. Or you can stick with my nut free vegan cheese sauce! Less spicy – This cashew cheese sauce recipe isn’t overwhelmingly spicy with the whole jalapeño, seeds and all. If you or your guests are sensitive to spice, remove the jalapeño seeds and veins before blending, or omit the jalapeño from the recipe. More spice – Add one more jalapeño or substitute the jalapeños for slightly spicier serrano peppers.
Storing
Store the leftover cashew cheese in an airtight container in the fridge for 5 to 6 days. It freezes well, too! Before serving, let the sauce thaw, then re-blend it or whisk it well. Either serve the cheese sauce cold or reheat it in the microwave or a saucepan on the stove.
Want more cheesy vegan recipes?
Stretchy Vegan Mozzarella Cheese Vegan Cheddar Cheese Vegan Beer Cheese Shreddable Vegan Mozzarella 5 Minute Vegan Cream Cheese
