I first developed a version of this vegan cashew cheese sauce recipe for this cheesy tator tot casserole. Since that time, I have leaned on some version of it for other recipes, like this queso or this broccoli cheese soup. When you find a winning combination, why change course?! After awhile, I thought it was worth writing it up as a stand alone recipe, because it tastes awesome solo or incorporated into other recipes. For instance, you can enjoy it as a hot dip for pretzels, as a delicious sauce for vegan mac n’ cheese, as a base for a casserole, and so much more. This stuff is addictive!
This recipe makes ~4 cups of vegan cashew cheese sauce.
A few things…
- You will need to use a high speed blender, like a Vitamix, to make this recipe. Plan accordingly.
- While I usually use frozen, fresh or frozen butternut squash work well in this recipe.
- As it cooks or cools, this vegan cashew cheese sauce thickens. If you like your sauce on the thinner side, add 1 cup of fake chicken broth, instead of just the ¾ cup.
- I selected white miso, because it has a more delicate flavor. If you use a different type, it may be too strong or potentially influence the color of the vegan cashew cheese sauce. I’d love to know how it goes if you experiment!
- How much salt will you need? To some degree, it will depend on the brand of fake chicken broth that you use and its salt content. Cheese is salty, so keep that in mind. I usually add ½ tsp, but you may need more or less.
- Sometimes, I like to throw in some processed vegan shredded cheese into the sauce at the end, if I want to provide it with additional dimension. When I do this, I generally don’t need to add salt, because the processed vegan shreds are plenty salty.
- If you store it in the refrigerator overnight, it’s best to warm it in a pot over low heat on the stove top stirring constantly. Because it thickens as it cooks, you may need to thin it with some water.
- This vegan cashew cheese sauce freezes well. Just completely defrost it in the refrigerator overnight, and then, gently warm it on the stove top over low heat. Thin with water, if needed.
Discover other UVK recipes, like Butternut Squash Spinach Soup, Arugula and Butternut Squash Salad, Quinoa Salad with Basil, Berries, and Butternut Squash, Vegan Chili Mac and Cheese, Farinata with Roasted Butternut Squash and Vegan Almond Ricotta, and more.
Now, let’s make some sauce!
Vegan Cashew Cheese Sauce
1 cup chopped onions
1 Tbsp olive oil
1¾ cup peeled and cubed butternut squash (OR 10 ounce bag of frozen butternut squash)
¾-1 cup fake chicken broth (I used ¾ of a cube Edward & Sons Not Chick’n Bouillon + ¾ cup water) – see note above
¾ cup raw whole cashews
¼ cup nutritional yeast
1 tsp dijon mustard
1 tsp lemon juice
½ tsp garlic powder
1 tsp white miso
¼-½ tsp salt – see note above
1. First, you’ll sauté the onions for the vegan cashew cheese sauce. In a medium saucepan, add the olive oil, onion and a dash of salt. Sauté over medium-low heat until the onion is soft and golden.
2. Then, stir in the butternut squash and stir around for ~2 minutes. Add the broth to the saucepan. Cover and bring to a boil. Then, lower to a simmer and cook covered for ~7 minutes.
3. While the onions and squash boils, add all the remaining ingredients for the vegan cashew cheese sauce to a high speed blender (like a Vitamix).
4. When the onion and squash are done simmering, add everything in the saucepan to the high speed blender. Secure the lid on the blender. Blend until completely smooth. Taste and adjust seasoning, if needed (more salt?).
5. Depending on how warm you like your vegan cashew cheese sauce, it might be ready right out of the high speed blender. If you like it warmer, stirring constantly heat it in a saucepan over low heat until it reaches a temperature that’s on point for you. Because it thickens as it cooks, you may need to thin it with a bit of water to get the consistency you like best.