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
- 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
| Name | Amount | % 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 % |
Print This Recipe (PDF)
My Recipe Notes
You do not have any notes. Add some here. Notes are private and are only visible to you.
Add New NoteRelated To This Recipe
FREE Raw Recipe Package
Subscribe to newsletter below. Get the 11 Best Raw Recipes (PDF E-Book Package) instantly.
The Rawtarian Recipes
Latest Certifications
-
AliGamble
New Year Nineteen ChallengeApril 22, 2025 -
kami_kev_5
Low-Fat Raw CleanseAugust 22, 2019 -
Simon
7-Day Raw Summer ChallengeMarch 17, 2018 -
The Rawtarian
7-Day Raw Summer ChallengeAugust 18, 2015
Comments and Reviews
All
The Rawtarian
Sep 14, 2013
Awesome Bec! So glad you've got your little ones on board. How old?
Carrie
Jul 02, 2013
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?
The Rawtarian
Jul 09, 2013
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 :)
Kayla Frost
Jun 18, 2013
Can you freeze the leftovers? If so, how long?
The Rawtarian
Jul 08, 2013
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!
Lisa G.
May 19, 2013
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!
The Rawtarian
May 20, 2013
Hi Lisa, sounds deelish!!
debbie
May 13, 2013
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
The Rawtarian
May 16, 2013
Debbie, I hate to break it to you. But... you are a raw chef!! :)
Christian
Apr 02, 2013
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.
Senorah Sam
Jun 01, 2013
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.
The Rawtarian
Apr 07, 2013
Hi Christian, thank you for the excellent ideas!
Rachel Andrews
Mar 19, 2013
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 ;)
The Rawtarian
Mar 24, 2013
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.
Natasha Gall
Oct 22, 2013
I think blending the nuts first in a blender then adding the rest helps lots. Especially for those of us without high speed blenders.
Incog Needo
Feb 16, 2013
Love this!! I add a small piece of red bell pepper to bring in a slightly orange color
Posted from The Rawtarian App
The Rawtarian
Feb 17, 2013
Hey Incog - nice suggestion! I like it. PS: love your name :)
Nic
Jan 21, 2013
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.
The Rawtarian
Jan 26, 2013
THANK YOU NIC!
Vicky
Dec 29, 2012
Is there an Australian equivalent of the Nutritional Yeast? Love your recipes. Thanks
Michaela
Jun 03, 2013
Hi Vicky, I am not sure where you are but we have it in Victoria, at health food shops, or speciality gluten free shops.
The Rawtarian
Jun 09, 2013
Thank you Michaela : )
The Rawtarian
Dec 29, 2012
Hi Vicky, I am not sure... Any Australians out there know what Nutritional Yeast is called in Australia?
Manolo
Dec 07, 2012
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
The Rawtarian
Jan 26, 2013
possible? definitely! wouldn't taste the same, but there are alternatives for sure Manolo
Leave a Comment or Review