Vegan Cheese Sauce


This is a really easy Vegan Cheese Sauce to make in your Vitamix and is perfect over veggies or even to use as a dip.

I’ve made this recipe several times and have used it on top of steamed broccoli, as a dressing for a kale salad, and of course, as a nacho chip-type dip.

I guess this recipe would be considered the vegan version of the highly processed Velveeta cheese.

Here is the ingredient list for original Velveeta:




5 Fast Facts About Cashews:

  • packed with dietary fiber
  • rich in heart friendly monosaturated fatty acids
  • rich source of minerals
  • high in magnesium and copper
  • high in antioxidants

5 Fast Facts About Tahini (Sesame Seeds):

  • high source of calcium
  • excellent antioxidant
  • helps lower cholesterol
  • helps reduce inflammation
  • high in phytosterol

5 Fast Facts About Lemons:

  • extremely alkaline
  • blood purifier
  • excellent for detoxification
  • balances blood sugar levels
  • contains powerful anti-bacterial properties

5 Fast Facts About Apple Cider Vinegar:

  • anti-viral, anti-bacterial, anti-fungal
  • maintains proper pH balance in the body
  • helps regulate blood pressure
  • reduces bad cholesterol
  • loaded with potassium

5 Fast Facts About Pink Himalayan Salt:

  • contains 84 minerals
  • unrefined, unprocessed, raw
  • promotes stable pH balance in the body
  • controls water levels in the body
  • aids digestion and facilitates better nutrient absorption

5 Fast Facts About Almonds (Almond Milk):

  • excellent source of heart friendly fats
  • helps lower blood pressure
  • rich in antioxidants
  • helps control blood sugar levels
  • high in magnesium, potassium, iron, zinc and copper

5 Fast Facts About Nutritional Yeast:

  • vegan source of vitamin b12
  • contains 18 amino acids and is a complete protein
  • boosts immune system
  • excellent antioxidant
  • contains 15 minerals





Where to Buy:  If you have trouble finding any of the ingredients to make this recipe, you can order online from Amazon and have them delivered straight to your door and you’ll be supporting The Healthy Family and Home website at the same time!



Note #1:  I increased the amount of cashews from 1/2 cup to 1 cup because I wanted mine to have a thicker texture.   I also substituted the arrowroot for non-GMO cornstarch and it worked fine.  And lastly, since I L.O.V.E. nutritional yeast, I increased it from 1 1/2 – 2 tbs optional to 4 tablespoons and it had an extra cheesy flavor that I prefer.

Note #2:  The original recipe gives directions to heat over low/low-medium heat for 5 – 8 minutes if you want a warm, thicker dip, which I did not do.

Note #3:  The tumeric is optional but just a dash or so will add a yellow/orange color to it that will make it look like real cheese.


Vegan Cheese Sauce The Healthy Family and Home


  • 1 cup raw cashews (soaked for 15 - 20 minutes)
  • 1 tablespoon tahini
  • 1 1/2 tablespoon organic lemon (fresh squeezed)
  • 2 teaspoons organic apple cider vinegar (Bragg's brand)
  • 1 cup almond milk (or other non-dairy milk)
  • 1/2 teaspoon pink himalayan salt
  • 1/4 teaspoon organic yellow mustard (prepared)
  • 1 tablespoon non-GMO cornstarch
  • 1/2 teaspoon paprika
  • 2 - 4 tablespoons nutritional yeast


  • 1/4 teaspoon tumeric (for color)


Step 1 Soak cashews for approximately 15 - 20 minutes.

Put cashews and all other ingredients into a Vitamix and blend until smooth and creamy.

Serve over vegetables or use as a dip.



Recipe source:


Simple Meal Planning - Plan to Eat



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    • Karielyn says

      Hi Katelyn! Yay for going vegan! Yes, cheese is probably one of the hardest things to give up. But there are a lot of good recipes to take it’s place. Nutritional yeast will be your new best friend! It’s got a cheesy flavor to it and it’s really nutritious too. I hope you enjoy the vegan cheese recipe and good luck to you :)

  1. says

    Thanks so much for posting this. I used to be a vegetarian for 9 years. Then switched to eating meats again, and I’m now going the opposite direction again – going vegan! One of the big issues for me too is cheese – I love the stuff but I know it’s not good for me, so I can’t wait to try this. Only found your blog today, but will have a look round.

    • Karielyn says

      Hi Deborah! I hope you like it if you try it. And if you want more of a cheesier taste, just add a little extra nutritional yeast. That’s what gives it the cheesy flavor so just adjust it to your liking. Thanks for stopping by :)

    • Karielyn says

      Hi Mary! I haven’t tried to make it in a food processor yet…but I will make it tomorrow in my food processor to have with my lunch over some broccoli (yum!) and will let you know if it works out.

      Just check back tomorrow and I’ll post the results.

      Thanks for asking and for stopping by :)

      • Karielyn says

        Hi Mary…I just made the recipe in my food processor and am happy to report that it worked fine!

        The only adjustments I made were:
        – I added 1 extra tablespoon of non-GMO corn starch
        – I used 4 tablespoons of nutritional yeast (the more you add the cheesier it will taste!)
        – I used the juice of 1 lemon
        – I soaked the cashews for about 15 minutes before adding them to the processor

        Just put everything in the food processor and make sure you process it long enough for all the cashews to be completely broken down, otherwise it will be a little grainy.

        The food processor I use is a Cuisenart and all the ingredients came right up to the “liquid max fill” line so you may want to keep an eye on that and make sure you don’t go over the line or you will have a big mess.

        Thanks, Karielyn 😉

    • Karielyn says

      Hi Ashly! Try adding another tablespoon of cornstarch and that should work. If not, add a tad more or another tablespoon of nutritional yeast.

      It is a little on the thin side right when you make it but thickens up after a little bit.

      Thanks for trying out the recipe 😉

    • Karielyn says

      Hi Melissa! I was updating some things on my site at the same exact time you submitted your comment so none of my recipes were showing, but everything is good to go now.

      Check back on the post and it should be there, but if not, please let me know.

      Hope you enjoy the recipe 😉

    • Karielyn says

      Andrew….a cup of cashews will cost you about 3.oo, a cup of almond milk will cost you less than 1.00 and nutritional yeast is 0.71/ounce. Everything else is ordinary staple items that you should already have on hand at home.

      It would actually cost you less than $5.00 to make this. Wow.

      Or, you could just go to Walmart and buy yourself a block of GMO Velveeta cheese for about the same price. Yum.

  2. Becky says

    Hey Karielyn! I don’t have any tahini… what will happen? what should I do to substitute or must I have it? If I have to run to Fred Meyer (Kroger) is there a type there You would recommend as I never use it and don’t want to waste money buying something I rarely if ever use. Or buy one that is hideous tasting cuz’ I don’t know what I’m doing in the tahini genre 😉 TY & much blessing on Your new cookbook!!

    • Karielyn says

      Hi there Becky! I think you will be ok without the tahini or with any substitutions, especially since it’s just a small amount. I usually make my own tahini…just put some sesame seeds into a food processor and process until it becomes smooth and creamy…and you have tahini!

      I have a vegan, dairy-free cheese in my cookbook (page 75) that you might like too, and it doesn’t need tahini. I added chipotle to spice it up a little, but if you just want plain, you can leave it out.

      Thanks so much…I appreciate it 😉

  3. Becky says

    Miss Karielyn… I think You are a pretty spicy chic! 😉 You seem to add a bit of spice to many of Your recipes. I’m a spice wuss and think even just plain pepper is hot! Virtually don’t use it even. TY for Your reply. I did make it with no substitution! Used the cheese sauce in about a 6 layer bean dip dish. Had some company that are seriously NOT healthy eaters… everyone was fooled! LOVED IT! Asked for more!! Went over GREAT! Used the Better Than Sour Cream from Toffuti for that layer and a wonderful avocado parsley dip for that layer… OH MY! I may get sneakier and sneakier 😉 IT WORKED SO WELL! It was runny though so I put it on the stove and let it get hot and then it thickened up fine. I know it’s not raw… but it wasn’t dairy either!! Which for right now I will settle. It’s a process. I will check your cookbook for the other cheese also. Thank You for the heads up Talented Lady!

    • Karielyn says

      Hi there Becky! Yes, yes…I do get a little carried away with the spices. Jalapenos, habanero peppers, red pepper flakes, cayenne pepper, chipotle. Just a little? :)

      Thanks for trying out the recipe and I’m so glad to hear everyone loved it.

      Make sure you let me know if you liked the one in the cookbook too 😉

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