Overview

This raw cheese sauce recipe is one of the most frequently made savory recipes in my raw kitchen. Fresh out of the Vitamix when it's a bit warm, it's nice and runny - and perfect for serving over broccoli.
  • Prep Time

    5 min
  • Total Time

    5 min
  • Suggested Servings

    6 servings
  • Shelf Life

    4 days in fridge
  • Equipment

Ingredients

Nutrition Facts

Directions

  • 1. Throw all ingredients in a high-speed blender.
  • 2. Blend. This recipe can be a bit of a @#$#$% when blending, so if you're having trouble getting the mixture to mix properly, turn your high-speed blender off and insert a spatula down one side to let a pocket of air down near the blades. Then remove the spatula, put the lid back on and continue blending--going from slow all the way up to fast again. You can also add a bit more water (mentioned above) but I try not to add any more water than three additional tablespoons because I like to keep the texture more on the thick side.
  • 3. Serve. I usually use right away, as a dip, on top of broccoli, on top of a raw veggie burger patty.
  • 4. Refrigerate leftovers. Leftover raw cheese sauce will keep for up to four days in a tightly sealed container in the refrigerator.

The Rawtarian's Thoughts

By The Rawtarian

This raw cheese sauce recipe is one of the most frequently made savory recipes in my raw kitchen.

Fresh out of the VItamix when it's a bit warm, it's nice and runny - and perfect for serving over broccoli. (When serving over brocolli drop the raw cheese sauce from a spoon.)

When refrigerated, this raw cheese sauce becomes a bit firmer - more like raw cheez whiz! Perfect for spreading on raw bread, on top of a raw veggie or much more.

Want to know more about raw cheese sauce? Listen to The Raw Food Podcast, Episode 10, where I dish everything I know about raw cheese!

Another handy tip - got leftover raw cheese sauce and aren't sure what to do with it? Dehydrate it until it becomes nice and crispy. Crumble it up and you now have raw parmesan cheese that can be stored in a glass jar in your pantry! Lovely as a soup or salad topper.

Nutrition Overview

A-grade
  • This recipe is very low in Carbohydrates.
  • This recipe provides you with 100% of your daily Riboflavin, and Vitamin B6.
  • This recipe is a good source of Protein, and Iron.
  • This recipe is a noteworthy source of Vitamin K.

Printable Recipe (PDF)

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Photos

Comments and Reviews

Top voted

235 votes
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Hi Rachel, so glad you enjoyed. And you paired it with the perfect veg. I am not normally a broc fan, but the two go so well together.

234 votes
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I have concerns about Nutritional Yeast in there. Many dietitians don't recommend it and it also gives me insane gas and digestive issues. Seems like a bad idea, what do you think?

214 votes
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Hi Ben, interesting. I would agree that if you are sensitive to it then you should definitely stay away from it. However, I do enjoy it myself and have never had a problem with it. What exactly is the dietician's objection to it?

All

9 votes
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Amanda's Review

Raw cheese sauce
5
5 out of 5

One of the best ways to eat broccoli!! So good! I love these cheese recipe.

3 votes
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I hear you, Amanda. Nothing better than broccoli and cheese! :)

22 votes
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I would also be interested in a cheese recipe without the nutritional yeast. I love the taste of it and do not have a sensitive stomach to anything else. Nutritional yeast is the only food that I have extreme sensitivity to. If you do not have this problem, this sounds like a very yummy recipe. Thanks for all of the amazing recipes! I am newly raw and your recipes are what make me feel like I can be successful at maintaining this raw food lifestyle for the long term. Love your podcasts too :)

Posted from The Rawtarian's Raw Recipes App

18 votes
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Aww, thank you, Deanna! :)

52 votes
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I absolutely could not believe how good this is! Next to the jar of alfredo sauce in the fridge is the raw cheese sauce. These will be staples going forward.

49 votes
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Pat, you've been busy!!

51 votes
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Okay, I made this again for the second night in a row except this time I added a little garlic powder and pepper and made it as a mac and cheese! It was delicious!!

50 votes
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Nice way to liven it up, April! Yum! :)

60 votes
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I just made this raw cheese sauce tonight and it was AMAZING!!!! Thank you so much!

59 votes
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You are very welcome, April! I'm glad the cheese sauce hit the spot!

57 votes
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Hi, can I use something else instead of the yeast???

59 votes
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Hi Galina, Not really, there is no good substitution for the nutritional yeast in this recipe.

64 votes
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Hi just wondering how long I could store this sauce in the fridge for? Thanks :-)

51 votes
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Hi Sarah,

4 days in fridge is good. It will solidify a bit, kinda like cream cheese

73 votes
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Wow, the taste was amazing,and then using the same sauce for Mac & Cheese, HEAVEN!!!! Thanks heaps, really enjoying eating all the bad food the healthy way, love it...

61 votes
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Hi Reena! Glad you're lovin' the cheese sauce! :)

70 votes
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Oh my good Lord! This is my first time trying cashew cheese sauce and BOY was this good. Doesn't get any easier; perfect for me. I cut the recipe to one third.

Posted from The Rawtarian's Raw Recipes App

65 votes
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Hi Linda! I aim to please! :) (and thanks!)

61 votes
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Made the cheese, delicious on potatoes and vegetables. Great recipe.

41 votes
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Awesome! :) Thanks!

39 votes
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Do I need to soak the cashews first?

31 votes
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Hi Derk!

No need to soak :)

31 votes
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Nevermind I just saw the other post.

32 votes
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No worries. Glad you found the answer you were looking for, Derk!

32 votes
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Do you soak the cashews first or just totally raw?

33 votes
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Hi Taylor,

Nope, no need to soak (unless your blender is really crappy) :)

37 votes
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Reaaaalllyy good! We enjoy it with massaged kale and diced tomatoes.

33 votes
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Glad you enjoyed the recipe! :)

40 votes
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This is a great recipe! I even put it on kale for kale chips, and even better is to add a bit of nama shoyu and put it on cabbage, then dehydrate (takes a lot longer). Makes the cabbage almost like phyllo sheets, crispy and light.

46 votes
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Yummy Sarah!!!!!!!

35 votes
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Can't get enough of this cheese sauce, it taste so much like cheese. I follow the recipe as is, and voila, everytime a winner. Nice on vegetables of raw pasta.

32 votes
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It's a go-to recipe in my kitchen too Bella. So glad you enjoyed :)

42 votes
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Hi there,
What a delish recipe! So simple and totally satisfying. I got a little too excited with the idea of cheese sauce and doubled the recipe.
How long does it keep in the fridge for? Thanks for sharing!

34 votes
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Haha you must have had cheese sauce coming out of your ears haha.

If you have a dehydrator, you can dehydrate it into parmesan cheese bits - yum

Keeps in fridge for 4-5 days

35 votes
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Do I buy nutritional yeast flakes or what kind of nutritional yeast do I buy?

Posted from The Rawtarian's Raw Recipes App

35 votes
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Hi Cc - yes, the flakes are good, I buy them at my HFS

43 votes
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What if you use a food processor ?

Posted from The Rawtarian's Raw Recipes App

33 votes
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Hi Sadie, No, that won't work very well. Best to get a blender for this one :)

43 votes
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Great recipe! I couldn't believe how creamy & "cheesy" this was! great as a veggie dip, or as a dip/spread for breads & crackers (regular or raw!) We also used it as a raw sauce over cooked noodles & as a sauce over raw sweet potato noodles & topped with various chopped veggies. I love how versatile it is!

31 votes
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Thanks for sharing all your cheese sauce ideas, Rebecca!

36 votes
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where do you get nutritional yeast?

34 votes
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In North America, most health food stores have it (call and find out before driving there).

Also, here's some links: https://www.therawtarian.com/recommended-raw-food-appliances-and-special...

43 votes
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I was doubtful this was going to be good. It is superb!! Even my hubby, who is my 'guinea pig' in all this new raw food stuff, liked it!! I researched the raw food lifestyle for many years and I am finally taking the leap. I hope to be fully raw by the end of the year! For now it's a learning process, like learning how to 'cook' all over again. I love being in the kitchen but I was intimidated by this new way of preparing food and worry I wouldn't like it or that it was too expensive that I put it off way too long. Well, better late than never, eh?!! It's not expensive and I love everything I've made so far!!

35 votes
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Teresa, good for you! It's never too late, and that's awesome your hubby is on board with you.

29 votes
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If I don't have nutritional yeast can I use something as a substitute?

28 votes
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Hi Shannon, No, in this recipe you need the nutritional yeast.

Instead, why not try making my raw alfredo sauce? https://www.therawtarian.com/raw-alfredo-sauce-recipe

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Dani's Review

Raw cheese sauce
5
5 out of 5

This is awesome! I soaked the cashews overnight and the sauce turned out really smooth and creamy. My six year old is a Kraft Dinner addict (thanks to her father and the time she spends at his house) and she is currently devouring a bowl of rice elbow noodles covered in "homemade cheese sauce" as we speak. SUCCESS!!

35 votes
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This would be called Mom's version of KD, Dani :)

44 votes
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Oh wow! Eating this over broccoli as I type. Amazing!!! Your recipes are by far the best!

Posted from The Rawtarian's Raw Recipes App

45 votes
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Mmm cheesy raw broccoli extravaganza!

62 votes
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Bec's Review

Raw cheese sauce
5
5 out of 5

Thanks for all your lovely easy accessible quick recipes, you have made it possible for us to go (partially) raw and even the kids are enjoying the food! (especially the raw white chocolate).

45 votes
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Awesome Bec! So glad you've got your little ones on board. How old?

52 votes
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I've tried so many of your recipes and they have all been amazing. I recently discovered the I am allergic to cashews! :( I NEED this cheese sauce in my life though!! Ugh. I'm so disappointed. So many of your recipes use cashews. One of my favorites is your raw egg salad (and, of course, your cheese sauce). Any substitution suggestions?

61 votes
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Hi Carrie, bummer!! Generally though, anywhere u use cashews u can use pine nuts or macadamia nuts. Soaking them first might help too. Not sure if you can eat these other nuts, but hopefully you can! We don't want to deprive you of raw cheese sauce :)

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Can you freeze the leftovers? If so, how long?

57 votes
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Hi Kayla, I've never frozen them. If I had to guess, I think it would NOT defrost very well.

I dehydrate my leftovers instead - just dehydrate thinly, like spread in a thin layer on parchment paper. They taste like crispy cheese (parmasan style) when dehydrated. Fun little salty snacks!

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Just had this mixed with spinach, spiralized carrots and sun dried tomatoes. It was like a taste of sunshine in the midst of days of dreary rains going on in my neck of the woods. Thanks!

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Hi Lisa, sounds deelish!!

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Awesome. I just ate some with nacho chips, cut up tomato and cut up onions. It even smells like cheese. I love your food. You make me feel like a chef!

Posted from The Rawtarian's Raw Recipes App

104 votes
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Debbie, I hate to break it to you. But... you are a raw chef!! :)

150 votes
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We do something similar, but involves soaking the raw cashews for 8 hours, then draining the water and blending into a paste with some japanese Miso paste and a little fresh water. Then you let it sit under a plastic film on a plate on the counter for another 8 hours and it will ferment and taste very cheezy after that. This is the base for a cheesecake recipe that is as good as the real thing if not better.
So no yeast necessary, pre-soaking 8 hrs makes the blending very creamy as well.

97 votes
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Hi there I read your reply and thought wow that sounds very good. May I have your recipe for the cheesecake recipe and what type of Japanese Miso paste. Is it yellow miso or red? Also what kind of plastic are you referring to. Are you saying saran wrap plastic? Thanks for sharing, SAM.

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Hi Christian, thank you for the excellent ideas!

185 votes
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Holy cow, this is amazing!!! I just had some with a head of broccoli and wow, I am hooked! I don't even think my boyfriend would know that this is raw and dairy-free ;)

235 votes
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Hi Rachel, so glad you enjoyed. And you paired it with the perfect veg. I am not normally a broc fan, but the two go so well together.

Top Voted
35 votes
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I think blending the nuts first in a blender then adding the rest helps lots. Especially for those of us without high speed blenders.

36 votes
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Love this!! I add a small piece of red bell pepper to bring in a slightly orange color

Posted from The Rawtarian App

31 votes
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Hey Incog - nice suggestion! I like it.   PS: love your name :)

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Nutritional Yeast is usually called Savoury Yeast here in Australia - the most common brand is Lotus, it should be available in any good health food shop or you can get it online.

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THANK YOU NIC!

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Is there an Australian equivalent of the Nutritional Yeast? Love your recipes. Thanks

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Hi Vicky, I am not sure where you are but we have it in Victoria, at health food shops, or speciality gluten free shops.

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Thank you Michaela : )

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Hi Vicky, I am not sure... Any Australians out there know what Nutritional Yeast is called in Australia?

31 votes
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i'm always wondered if there's some way to make cheese without NUTRITIONAL YEAST, just with lemon or some spices. Is it possible? Thanks! :D

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possible? definitely! wouldn't taste the same, but there are alternatives for sure Manolo

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I am sure this recipe is very awesome but I wonder why still do You use cashew? They all goes through are heat-treatment.
And 1 more question: are almonds in USA - GMO?

34 votes
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Hi there, regarding the machine used for making the sauce - you can't use your general kitchen whiz to make the sauce as it doesn't grind the nuts fine enough, the gadget needed is the one that is more like a jug with the four pronged blades on the bottom. Also using warm water just covering the nuts first to grind them is a great help, and then when fully ground and smooth adding in cold water to get the consistency that is wanted. Hope this is helpful - you can also add cumin, garlic, tumeric and chicken-like seasoning to make a veggiekorma like sauce, and leave out the yeast.

28 votes
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What nut could you substitute for the cashews if you have a problem with them??? Do you think macadamias would work or maybe almonds? Thanks so much.

33 votes
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Almonds won't work.

You could try macadamia nuts.  Soak them for at least 1 hour and rinse them thoroughly before using cause macadamia nuts have a weird flavour that soaking helps reduce.

However, if anyone else is reading this you should really just use cashews :)

30 votes
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I'm allergic to nutritional yeast. I would love to see a cheese sauce recipe without it, so I can enjoy this type of sauce as well.

33 votes
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You could try my alfredo sauce instead - the taste is quite subtle compared to this cheesy one, but I have received good feedback on it as well : http://www.therawtarian.com/raw-alfredo-sauce-recipe

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Hey there , love the recipe! Just not too sure about the yeast though , would have thought its something to avoid ..no??

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Nutrional yeast is different from the normal "yeast" that we are used to using in bread recipes, etc. Many nutritional yeasts also have Vitamin B12 added, which is important for vegans cause it is one of vitamins that is pretty much impossible to get without eating animal products. (Not all nut. yeast has B12 added to it though, check your label).

36 votes
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1/4 cup cashews and scaled the rest plus a bit of salt and pepper, blended nicely in the vitamix on a lowish speed - great substitute for the old cheese sauce!

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Glad it turned out well for ya Ben!

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Could something else be substituted for the yeast?

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Mmmm not really - the nutritional yeast gives it the flavour - so without it it is ... not going to be good

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:)

33 votes
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I just made this sauce last night and ate it with the raw meatloaf- it was delicious! At first I blended everything and it was a bit watery and the cashews were not breaking down enough. I took another handful of cashews and crushed them in my nut grinder and added them, and the consistency was perfect. Maybe people with vitamixes don't have to do this, but it really helps make recipes creamier!

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This sauce plus the meatloaf - what an awesome flavour combo! I've never had them together, but I want to now :)

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this looks delicios

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Thank you Renee. It is!

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This sauce came out great! I put it over spinach noodles for my kids. While about 80% of our diet is raw my main concern is keeping dairy out of our diet. This is delicious.

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Glad it turned out well for you, Rue! It's one of my favourites, too.

234 votes
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I have concerns about Nutritional Yeast in there. Many dietitians don't recommend it and it also gives me insane gas and digestive issues. Seems like a bad idea, what do you think?

Top Voted
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Hi Ben, interesting. I would agree that if you are sensitive to it then you should definitely stay away from it. However, I do enjoy it myself and have never had a problem with it. What exactly is the dietician's objection to it?

Top Voted
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I hope you don't mind if I jump in here. I love nutritional yeast. However, I have many patients who come back with blood tests that reveal a positive IgG reaction to both brewer's and baker's yeast. This increases likelihood of various autoimmune disease processes. Most of which I see in my office on a regular basis. Unfortunately, this also means that these patient's cannot have nutritional yeast. I found your site because I am looking for various cheese substitutes. If you have a recipe that does not have nutritional yeast, I would be VERY interested in hearing about it. Thanks!
For Your Health,
Dr Lucas

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Thank you for your comment. I will definitely be looking into creating recipes without the yeast! *added to to-do list!"

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