Ingredients

  • 2 cups cashews
  • 3/4 cup water
  • 1 tablespoon lemon juice
  • 1 teaspoon sea salt
  • 1/3 cup nutritional yeast
  • 2 tablespoons more water if needed to facilitate blending (optional)
Use Metric 6 Servings

Recipe 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.

Recipe Photos

Nutrition Facts

Nutritional score: 82 out of 100
  • 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.

Amounts per 81 g (3 oz) suggested serving

NameAmount% Daily
Calories 257 10 %
Protein 10 g 17 %
Fat 20 g 25 %
Carbohydrates 15 g 4 %
Dietary Fiber 2.2 g 7 %
Sugars 2.9 g
Calcium 18 mg 2 %
Iron 3 mg 24 %
Sodium 395 mg 17 %
Source: The Rawtarian, USDA
Show basic Show all vitamins Show all minerals

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Comments and Reviews

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The Rawtarian

Sep 17, 2014

23 votes
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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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