Vegan Cheesey Cashew Dip


Vegan cheese is a funny thing; some is good, some not so much. When we “cheat” and eat dairy, cheese is often our temptress. A beautiful cheese sauce on Brussels sprouts, a cheese dip, mmm. Few things tantalize our taste buds like cheese. – Healthy Recipes

Hint: Keep this on hand. This is a fantastic and very easy “fake cheese” that we use in several dishes.

The Youngren family is now in love with this new vegan cheese sauce. After several attempts – each awe-inspiring, but left room for improvement – we have developed what we believe to be the perfect vegan cheese sauce.

Vegan Cheese Sauce

Vegan Cheese Sauce


  • 2 Cups Raw Cashews, soaked OVERNIGHT
  • 1/4 Cup Nutritional Yeast (gluten free)
  • 1 Cup Pure Water
  • 1 teaspoon Kosher Salt or Sea Salt
  • 2 Lemons (juiced) about 4 Tablespoons
  • 1 Tablespoon Powdered Probiotics


  1. Soak cashews in water overnight. Container should be twice the volume of the cashews - cover cashews with enough water to fill container.
  2. Drain water from cashews and place in blender and add nutritional yeast, 1 cup pure water, salt, probiotics and lemon juice.
  3. Blend until silky. If you added probiotics, leave out at room temperature, covered with paper towel, overnight. Refrigerate.
  4. Serve silky vegan cheese dip, on vegetables, or with pasta.


What do you love this vegan cheese dip recipe served with?

Share your ideas and experiences below!

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