How to Make Vegan Cheese Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy plant-based cheese sauce made from cashews and butternut squash with nutritional yeast for umami depth. Rich and savory, it mimics dairy cheese sauce and works over vegetables or pasta.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1-1/4 cups unsalted raw cashews
- 1/2 cup peeled and diced butternut squash (see note)
- 1 teaspoon salt
- 1/2 cup water (to blend)
- 2 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1/2 teaspoon pepper
- 1 teaspoon apple cider vinegar
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 2360mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1406mg
- Calcium
- 91mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2360MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.