“Cheesy” Sauce
Notes from Delisa Renideo

1/4 cup raw almonds or raw cashews
(cashews are softer, so may work better in some blenders.)
2 cups water
1 1/2 tsp salt
1/4 cup nutritional yeast (flakes)
1 tsp onion powder
1/2 tsp garlic powder
3 Tbsp cornstarch or arrowroot (see note at right)
1 tsp - 1 Tbsp lemon juice to taste. (More makes it a sharper
cheese flavor, less is mild cheese flavor)
(Optional - for color) 1/3 cup red bell pepper, approximately
or 1 small jar pimentos
Option: blend 1 tsp canned jalapeños for a great nacho-style cheese.

Blend all ingredients until smooth.
Pour into a saucepan and bring to a boil while stirring constantly.
It will thicken to nacho cheese consistency.
Serve hot.


I was THRILLED to get this recipe from Stephanie. I had never found a really good vegan alternative to cheese until I tasted this. Now I use it all the time!

This tastes just as good without the red pepper or pimento, but if you want it to look convincingly orange, add the color. (Did you know that cheddar cheese is also orange because of added coloring? The milk doesn’t come out of the cow orange!)

If you want a thicker sauce, add up to 1 Tbsp more arrowroot or cornstarch.

This is great as a dip for chips, over taco salad, on tacos or burritos, over vegetables, and over baked potatoes.

I love sautéing veggies, pouring cheesy sauce over the veggies, then serving the cheesy veggies over baked potatoes. Yummy!

I add this to broccoli soup for broccoli-cheddar soup.
You can also use this over macaroni for macaroni and cheese. The sky is the limit!

You can freeze this in a block and then grate it to add as a topping to a casserole.


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