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

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Comments and Reviews

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70 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).

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

60 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?

67 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 :)

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

65 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!

106 votes
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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!

106 votes
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Hi Lisa, sounds deelish!!

112 votes
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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

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

155 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.

104 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.

186 votes
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Hi Christian, thank you for the excellent ideas!

193 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 ;)

395 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
42 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.

65 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

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

66 votes
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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.

68 votes
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THANK YOU NIC!

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

123 votes
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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.

97 votes
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Thank you Michaela : )

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

55 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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