vegan cashew cheese sauce

Vegan Cashew Cheese Sauce

  • Author: Kevin
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6
  • Category: Sauces
  • Method: Roasting, Blending


  • 1 Tablespoon olive oil
  • 2 cups butternut squash, peeled and chopped (approx. a 1/2 of a large butternut squash)
  • 1/3 cup raw cashews, soaked in water for an hour or two
  • 2 cups vegetable stock
  • 3 Tbsp. white miso
  • 4 Tbsp. nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1 tsp. Frank’s red hot sauce
  • juice of 1 lemon
  • 1 tsp. kosher salt


  1. Preheat the oven to 425°F.
  2. Peel and chop the butternut squash into roughly 1″ cubes. Toss in olive oil, salt, and pepper. Roast in the oven on a sheet pan lined with parchment paper for 25 minutes or until cooked through.
  3. While squash is roasting- In a high-speed blender add remaining ingredients and blend on high for 1-3 minutes or until completely smooth.
  4. Add the squash to the blender and blend on high for 30 seconds. Use immediately or store in an airtight container in the refrigerator for up to a week.


Substitute a whole head of roasted garlic for the garlic powder for a deeper garlic flavor.

Substitute any kind of winter squash you have on hand for the butternut squash.

Doubling the recipe will just fit in a Vitamix 5200 blender. with enough room to still blend.