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Vegan Cheese Sauce!

Hello all you beautiful souls. You may be asking, "Sophie, you have so many recipes with meat. Why the vegan cheese sauce?"

To be honest, I wanted to try it for the sole purpose of trying it. After I made it a few times I realized, this stuff is AMAZING!

If you are someone who has cut cheese out of your diet or are eliminating cheese to evaluate side effects, this is a great substitute for a cheesy sauce. This will not be like your bright yellow, artificial, nacho cheese sauce, but more similar to a creamy Alfredo. The recipe I used was influenced by the package itself, Bob's Red Mill, but I have given it my own twist.

What you will need:

  • 1 1/2 cups of cashews

  • 1/4 cup of nutritional yeast

  • 1/4 tsp garlic powder

  • 1 1/2 tsp salt

  • 1 tsp red pepper flakes (optional)

  • 1 garlic clove, chopped

  • 4 tbsp Lemon juice

  • 3/4 cup of water

What you will need to do:

  1. Heat a small skillet with a small amount of butter/ghee. Roast garlic until slightly brown. Set aside to cool.

  2. With a food processor, grind the cashews until they resemble a powder like consistency.

  3. Add nutritional yeast, salt, garlic powder, and red pepper flakes. Process to combine.

  4. Add lemon juice, roasted garlic, and water. Process until smooth. (I found adding the water slowly help to make it a consistency that you prefer.)

Bake up some spaghetti squash, pour it over like an Alfredo sauce, and you have an incredibly tasty, healthy version of noodles!


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