Dairy Free Cheese Sauce
Creamy, savory, and genuinely satisfying, this plant-based cheese sauce proves you don't need a single drop of dairy to get that rich, velvety texture you crave. The secret is a two-part base: soaked cashews blended into a silky cream, combined with a simple roux of olive oil and flour that gives the sauce real body and cling. Nutritional yeast brings the cheesy depth, while Dijon mustard, apple cider vinegar, smoked paprika, and a touch of garlic and onion powder layer in complexity that store-bought alternatives rarely match. Everything comes together in one saucepan in under 15 minutes of active cooking, and the result is thick enough to coat pasta, drizzle over roasted vegetables, or use as a dip. A pinch of cayenne is optional but highly recommended if you like a little heat. It makes four servings, so it's just as practical for a weeknight dinner as it is for feeding a small crowd.
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Learn more →Ingredients
4 servings
For the cashew base
- ½ cup raw cashews
- 1 cup boiling water, for soaking
For the sauce
- 1 tbsp olive oil
- 1 tbsp all-purpose flour
- 1 cup dairy free milk
- 3 tbsp nutritional yeast
- 1 tsp dijon mustard
- 1 tsp apple cider vinegar
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt, plus more to taste
- ¼ tsp smoked paprika
- pinch of cayenne pepper (optional)
Instructions
- 1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 20 minutes, then drain and discard the soaking water.
- 2
Transfer the drained cashews to a blender along with 1/2 cup fresh water. Blend on high until completely smooth, about 1–2 minutes, scraping down the sides as needed. The mixture should be thick and creamy with no visible cashew pieces.
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