Recipe: Whole 30 Cashew Cheese Sauce
Grab your blender and let's get started on this delicious homemade Cashew-Based Cheese Sauce! This easy recipe is sure to become a new favorite in your kitchen!
This dairy-free recipe is perfect for anyone looking to enjoy the creamy and indulgent flavor of cheese. The cashews provide a rich, nutty flavor and a smooth, creamy texture that mimics traditional cheese sauce. Plus, it's incredibly easy to make and Whole30 compliant!
This versatile sauce pairs perfectly with a variety of dishes, from homemade enchiladas to roasted vegetables. It's also Whole30 compliant, making it a great option for those following a pant based diet.
Creamy Cashew “Cheese” Sauce
Rich, velvety, and entirely dairy-free, this cashew-based cheese sauce brings all the comfort of classic queso with none of the dairy. It blends up smooth, tastes indulgent, and works with just about anything you’re cooking — from enchiladas to roasted veggies to your favorite weeknight bowls.
Ingredients (Makes ~2 cups)
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1 cup Ferris Cashews (raw is best)
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1 cup hot water
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2 tbsp nutritional yeast (for cheesy flavor)
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1 tbsp lemon juice
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1 garlic clove
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½ tsp onion powder
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½ tsp smoked paprika (optional but delicious)
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½–1 tsp salt, to taste
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Additional water, as needed for thinning
Instructions
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Soften the cashews.
Add Ferris Cashews to a heatproof bowl and pour hot water over them. Let soak for 10–15 minutes until softened. Drain before blending.
(Shortcut: If you have a high-powered blender, you can skip soaking.) -
Blend it all up.
Add the soaked cashews, fresh hot water, nutritional yeast, lemon juice, garlic, onion powder, smoked paprika, and salt to a blender. -
Blend until perfectly smooth.
Start slow, then increase speed. Blend for 1–2 minutes until the sauce is creamy and glossy. Add extra water in small splashes if you want it thinner. -
Taste and adjust.
Want it tangier? Add lemon. Want it cheesier? More nutritional yeast. Saltier? You know what to do. -
Serve warm.
Pour over enchiladas, drizzle on roasted veggies, stir into pasta, or use it as a dip. The options are endless.
Tips & Variations
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For extra heat: Add a pinch of cayenne or a roasted jalapeño.
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For thicker queso-style dip: Reduce the water slightly.
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For a pasta-style “Alfredo”: Add more water and a splash of olive oil.
