After experimenting with many ‘cheese’ sauce recipes, I found this recipe to have the best combination of umami, savory and sweet cheesiness!

Makes 1-1/2 cups

Total time: 10 minutes (excluding cashew soaking time)


  • 1/2 cup soaked cashews
  • 1/4 cup sunflower seeds
  • 1/2 cup nutritional yeast
  • 1 Tbls. lemon juice
  • 2 Tbls. yellow miso
  • 2 Tbls. cornstarch
  • 2 tsp. onion powder or 1/4 cup chopped brown onion
  • freshly ground black pepper
  • 1/2 cup almond milk, unsweetened
  • 1/4 tsp. hot sauce


  1. After cashews have soaked for at least 2 hours, put all ingredients in high speed blender. The food processor didn’t get it as smooth as I prefer.
  2. Pour into a small saucepan and whisk over medium heat until thickened, about 3 to 5 minutes. The longer you leave it on the heat, the thicker it will become. The sauce will continue to thicken as it cools.
  3. Store in a jar in the fridge for 1-2 weeks.

The miso adds the salt, so taste it after it’s blended before you decide to add any more salt.

This sauce can be used in any recipe that you would normally use cheese. It’s delicious with pasta, on a pizza or nachos, or as a layer on the polenta lasagne.

3 replies
    • Lauren Vaught
      Lauren Vaught says:

      Oh, Lynne, I know how difficult dairy can be to kick, especially cheese because it’s so concentrated…all dairy contains addictive ingredients. But, it can be done! Both Roger and I haven’t eaten (or missed) cheese in more than 3 years!! So many ways to satisfy cheesiness and I hope you try some of these recipes.


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  1. […] by omitting the oil used in the roasting and sautéing steps and replacing the béchamel with a cashew cheese sauce. Or go even lighter by using a creamy blend of silken tofu and milk. Salt and season as […]

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