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Knock-Your-Socks-Off Cashew 'Cheese' Sauce

Rated as 4 out of 5 Stars

"I was tired of bland, boring cashew cheese sauce recipes that tasted only like nutritional yeast and lemon juice. I decided to experiment and discovered this amazing vegan cheese sauce! My entire family loves it, even the non-vegans! Excellent on macaroni, over a baked potato, drizzled in a burrito, on taco salad, as a veggie or chip dip ... the possibilities are truly endless. I hope you enjoy."
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1 h 10 m servings 77
Original recipe yields 16 servings


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  1. Soak cashews in warm water for at least 1 hour; drain.
  2. Place banana peppers plus 2 tablespoons brine in a high-powered blender. Add soaked cashews, red peppers, lemon juice, tahini, nutritional yeast, salt, and miso paste. Blend until creamy . If not blending well, add a splash of water or juice from the roasted red peppers.


  • Cook's Note:
  • Replace banana peppers with 1 small can green chilies plus a splash of vinegar, if desired.

Nutrition Facts

Per Serving: 77 calories; 5.4 5.4 2.8 0 464 Full nutrition

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I absolutely LOVED this recipe I would’ve never though too To use banana peppers and the brine it really tasted so close to actual cheese. I seen the previous reviewer gave 3 stars because they ...

The taste is very good, all ingredients that we enjoy. I was hoping for a creamier finish. Perhaps I could add something to make it moreso. Once baked with the pasta, it was a bit sticky, or st...