cheddar cheeze sauce

Cheese Sauce

I used to love cheese sauce. Love with a capital L… with cauliflower, with lasagna, with a spoon and with tuna baked on a croissant topped with paprika. My brother was my cheese sauce partner in crime. The best bonding we ever did as teenagers was over cheese sauce.

Once I went vegan, I never thought I’d be able to eat cheese sauce again. Devastated.

Then, on Sunday I was dying to make a wfpb* vegetable bake sort of resembling my famous vegetarian lasagna but had a problem… how to do vegan cheese sauce with no fake, soy-based ingredients? So, I went on line and googled raw vegan cheese sauce, and found a blog that said they got the recipe from gone raw, which said they got it from raw food talk, now I’m selfishly leveraging it for hits on my blog… ooops. For your enjoyment. I love the internet :)


  • 1 cup raw cashews, soaked for 2 hours and rinsed
  • ½ large red bell pepper
  • ¼ cup water
  • 2 tablespoon lemon juice
  • 2 tablespoon nutritional yeast (find this in the bulk section or in condiments…it’s not ‘technically’ raw)
  • 1 tablespoon tahini
  • 1½ teaspoon sea salt
  • 1 clove garlic
  • 2 teaspoon onion powder (or a small slice of onion or 1 Tbsp of green onion)


Blend all ingredients until creamy – a high powered blender works the best…but if you have a regular blender, just blend it for a long time. It should be completely smooth. Add more water if it is too thick.


Cheddar Cheese Sauce


It was great when it was warm out of the blender. I used it in a vegetable bake and I have been eating it with Garden of Eatin’ Red Hot Blues corn chips which are crazy good! They’re not raw but are organic and all natural. Then tonight, I whipped up some two minute guacamole and put the sauce back in the blender to warm it up a bit and made nachos for the first time in forever, as shown in the photo above… bliss.


* wfpb = whole food, plant based i.e., nothing processed. If you haven’t heard of this check out the documentary Forks Over Knives – one my all-time favorites.

Guide: raw vegan | whole food plant based | gluten-free | sugar-free | soy-free

11 Comments on “cheddar cheeze sauce

  1. Ok, after all that all we get is…. bliss.

    i need more – I need you to tell me how awsomely fantastic this recipe is and how this cheese sauce was exactly the same as the one you and your brother used to eat. Or something to make me go for it. I’m a veggie and GF but going raw or dairy free is a step I am yet to fathom without a bit more than…



    • hmmmm… oh dear. It is not real cheese sauce. I really want to tell you that it is, that it is exactly like the stuff me and my brother used to love but it’s not. BUT, it is a really good, non processed, no soy, dairy free option…

      I also want to position this by saying I think your taste buds change when you go raw – things have more flavor and you adjust to different, real tastes – but it can take a while. I love this recipe because it’s thick and creamy and tastes cheesy. I can’t eat dairy – it makes me sick. Then I found out that dairy is really not good for your health in a whole host of other ways, and that most cheese contains rennet from the stomachs of baby cows so I was turned off it anyway. Read The China Study and you may find the inspiration to cut dairy that you’re looking for.

      Other than that, all I can say is a high raw, totally vegan diet was the best thing I have ever done. For my weight, for my skin, for my hair, for my digestion, for my energy and for my sleep. It changed my life :)

  2. Yay! so… how did you start? Ease into it or jump in?

    I started GF then went veggie so this is my next logical step and one I’m eager to attempt. But it’s been a very difficult next step – looking for advice which is how I found your blog.

    • I jumped in! I went from vegetarian (loads of cheese and bread and pasta) for 100% raw for 6 months last year, then I ‘fell off the wagon’ and started eating a small amount of cooked vegan foods (avoiding gluten). I’ve now found a niche that works for me in whole-foods, plant based foods – most of the food I eat is raw but I’m making soups and vegetable bakes with no processed foods. My ‘about’ page has more info and would be happy to communicate via email as you transition:

      Good luck!

  3. Tried this recipe tonight with some chips. So delicious! Thanks for passing it on!

  4. I’ve made a cheezy sauce similar to this recipe…except I leave out the red pepper and put a dash of white wine in plus some peeper. Makes a great fondue base as well as a based for a creamy pasta sauce (add almond milk or water to thin it out for pasta!)

  5. Just made this sauce!! It was my first time making a vegan cheese and I am SO EXCITED!!! This tastes better than the traditional stuff!! Thanks so much for the recipe!

  6. Pingback: Starter recipes | Green Cuisine

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