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 % |
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Comments and Reviews
All
Dmitry
Nov 29, 2012
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?
Lisa Liggett
Nov 20, 2012
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.
Kim
Oct 22, 2012
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.
The Rawtarian
Nov 02, 2012
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 :)
Rob
Oct 17, 2012
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.
The Rawtarian
Nov 02, 2012
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
keith
Sep 28, 2012
Hey there , love the recipe! Just not too sure about the yeast though , would have thought its something to avoid ..no??
The Rawtarian
Sep 29, 2012
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).
Ben
Sep 12, 2012
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!
The Rawtarian
Sep 13, 2012
Glad it turned out well for ya Ben!
April
Aug 28, 2012
Could something else be substituted for the yeast?
The Rawtarian
Aug 30, 2012
Mmmm not really - the nutritional yeast gives it the flavour - so without it it is ... not going to be good
The Rawtarian
Aug 30, 2012
:)
Jenna George
Aug 20, 2012
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!
The Rawtarian
Aug 20, 2012
This sauce plus the meatloaf - what an awesome flavour combo! I've never had them together, but I want to now :)
Renee
Aug 11, 2012
this looks delicios
The Rawtarian
Aug 20, 2012
Thank you Renee. It is!
Rue
Aug 03, 2012
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.
The Rawtarian
Aug 09, 2012
Glad it turned out well for you, Rue! It's one of my favourites, too.
Ben
Mar 25, 2013
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?
The Rawtarian
Mar 30, 2013
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?
rajwinner
Jun 28, 2021
Hi, is the nutritional yeast required in order for this recipe to turn out good? If yes, can we substitute it for something else?
Lucas
Sep 10, 2014
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
The Rawtarian
Sep 17, 2014
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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