velvety cheeze sauce
velvety cheeze sauce

velvety cheeze sauce

This versatile cheeze sauce is fabulous on steamed vegetables, burgers, loaves, pizza, pasta, sandwiches, or lasagna, and makes a fine filling for celery sticks.

Stir it into soups or stews just before serving to impart a creamy texture and cheesy taste. Soaking the cashews prior to blending makes it even creamier, but if you have a high-powered blender, it is not critical.

Use jarred roasted red peppers if you like – they are inexpensive and handy.

Raw peppers can also be used if you prefer. Water works well, but fortified non-dairy milk adds a substantial nutrition boost.


2 cups unsweetened fortified non-dairy milk or water

3/4 cup raw cashews, rinsed well or soaked for 4-6 hours, drained, and rinsed

1-2 roasted red bell peppers, seeded, and coarsely chopped

3 tablespoons cornstarch

1/4 cup nutritional yeast flakes

2 tablespoons lemon juice

1/2 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt (less, if desired)


1.    Put all ingredients in a high-powered blender and process until very smooth and creamy.

2.    Pour mixture into a medium saucepan and bring to a boil over medium heat, stirring constantly. Immediately decrease the heat to medium-low and cook, stirring or whisking frequently, until thickened, about 5 minutes. Blend again for an extra silky sauce, if desired. Serve hot on vegetables or on anything you might use cheese sauce.

Adapted from the soon-to-be released book, Nourish: The Definitive Plant-based Nutrition Guide for Families, by Reshma Shah, MD andBrenda Davis, RD.

World Plant Milk Day is calling on people to sign our 7-day dairy-free challenge. Already ditched dairy? Nominate your friends and family to take part! Find out more here


Visit our handy nominate a friend page here.