Creamy Cashew "Cheese"


This creamy cashew "cheese" sauce is great not only because it is so delicious, tangy, and creamy but it is also simple to make, only requiring 5 ingredients! It can also be used in a variety of different ways, I like to spread it on crackers and in sandwiches, I even put on pasta as a kind of vegan mac & cheese of sorts(just thin it out with some water if you choose to use it on pasta). It is a great alternative to dairy based spreads, sauces, and dips as it has all the creamy satisfaction of dairy without weighing you down. This makes a lot of cheese dip, as I love having lots on hand but feel free to halve the recipe. 

If you do try this out let me know, and if you take a photo tag me on instagram @bykindlykate #bykindlykate. 


This recipe makes roughly 2 cups of cashew cheese sauce. 

Difficulty: easy

Soak time: 6-8 hours

Prep time: 5 minutes

Cook time: 5 minutes


  • 2 cups raw unsalted cashews
  • juice of 2 lemons
  • 2 tbsp nutritional yeast 
  • 1/4 tsp garlic powder
  •  1 1/4 tsp salt


  1. Soak the cashews in filtered water in a glass container for 6-8 hours. Ideally overnight. 
  2. Drain and rinse soaked cashews.
  3. Place cashews in a food processor or high speed blender with the remaining ingredients. 
  4. Process on high for 3-4 minutes drizzling in 3-4 tbsp of water as you blend. Taste and adjust seasonings. 
  5. Store in an airtight container in the fridge for up to 5 days.