How to Make Vegan Cheese Sauce

This flavorful and creamy non-dairy sauce is the perfect replacement for a classic cheese sauce. It’s simple, nutrient-dense and hard-to-believe it’s not actually cheese. We’re sharing all the tips you need to know for How to Make Vegan Cheese Sauce today.

a pitched of vegan cheese sauce made with cashews

How to Make Vegan Cheese Sauce

We’ve been on a dairy-free “cheese” kick here over on LCK, and today we’re doing another one with How to Make Vegan Cheese Sauce. This recipe is oh-so-versatile! It can be used as the backbone for a classic tasting Mac and cheese or other recipe using a creamy cheese sauce or, just as easily, served as a dip! All you need are a handful of ingredients and a blender.

To make it, we take the base of our cashew cream that you all have been loving, and add in a few other flavor components. We add in butternut squash for a little flavor and color base, plus we use nutritional yeast to make it taste truly cheesy and finally we add in a touch of apple cider vinegar to help balance it all out. Trust us, you’re going to love this one!

Here’s what you need to make it:

  • unsalted raw cashews
  • diced butternut squash
  • salt
  • nutritional yeast
  • garlic powder
  • onion powder
  • black pepper
  • apple cider vinegar

bowl of Mac and cheese made with vegan cheese sauce

How long will this vegan cheese sauce last?

This non-dairy “cheese” sauce lasts about 5 days in the refrigerator, assuming all the whole components were made fresh. However if you used leftover roasted butternut squash when making this recipe that was already a few days old, then the cheese sauce may last only a few days. 

You can freeze vegan cheese sauce for up to 3 months! Store in an air tight container or bag. When ready to use, defrost overnight in the refrigerator and once thawed you may need to blend, or whisk it up again to make it smoothy and creamy.

What can this be used on?

We love the versatility on this non-dairy cheese sauce alternative!

  • As a dip
  • As a sauce for a classic Mac and Cheese
  • In other pasta dishes
  • Over a baked potato
  • For nachos
  • Over broccoli
  • As a creamy pizza sauce
  • On enchiladas

how to make vegan cashew cheese sauce

Watch the video:

These are the tools we used for this recipe:

  • Medium Pot
  • Blender
  • Spatula

If you like this dairy-free recipe, check out these others:


How to Make Vegan Cheese Sauce

Prep Time 00:10 Cook Time 00:15 Inactive Time 01:00 Total Time 01:25 Yields 1-1/2 cups

Ingredients

  • 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

Directions

  1. Place cashews and butternut squash in a small pot and add enough water to cover by 1".
  2. Bring to a boil and cook for 15 minutes or until the butternut squash is tender. Turn off heat, cover and let sit for 1 hour.
  3. Drain water and rinse cashews and squash. Place in the basin of a blender with 1 teaspoon salt.
  4. Blend with ½ cup water. You may need to scrape down the mixture several times.  Continue to blend until the cashews and squash are a creamy smooth consistency. Add up to ¼ cup more water if needed to get a creamy consistency.
  5. Add in the remainder of the ingredients and blend until smooth and creamy.
  6. Store in a container for about 5 days.

Recipe Notes

  1. Alternatively you can roast the butternut squash separately. It will add more depth to the flavor of the cheese sauce, but also adds considerable amount of time so we opted to just boil with the cashews. If using the roasted squash add in when blending the cashews in step 4.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Curry Butternut Squash Noodles

This Curry Butternut Squash Noodles recipe is an easy weeknight meatless dinner that is full of flavor and packed with veggies! A delicious curry sauce with tender butternut squash “noodles”, peppers, onions and spinach can be prepped and cooked in under 30 minutes and is paleo,  gluten-free, dairy-free and keto and whole-30 friendly.

Butternut squash noodle recipeCurry Butternut Squash Noodles

This super easy Curry Butternut Squash Noodles recipe is the perfect weeknight dinner to spice things up! Well, at least as spicy as you want it to be because it’s easy to control the heat so you can make this family friendly. A simple coconut based curry is cooked while you cook up some veggies so you can have dinner ready in under 3o minutes. It’s so flavorful for such little effort it’s quickly going to be a new favorite!

Butternut squash noodle recipe vegetarian

How to Make Butternut Squash “Noodles”

If you can’t find these at your local grocery store (we sometimes buy already made butternut squash “noodles” at Whole Foods if we are short on time) you can spiralize them at home! A few tips:

  • Buy the straightest and longest butternut squash you can find. You can’t spiralize the bulb at the end, so look for a long one!
  • Remove the bulb and reserve for another use. Peel the squash really well, trim the tip off and cut in half so it’s easier to handle.
  • Spiralize using the large noodle fitting! We like this spiralizer:

How do you cook squash noodles

If you like this healthy weeknight dinner, check out these others:

Curry Butternut Squash Noodles

Prep Time 00:15 Cook Time 00:15 Total Time 00:30 Serves 4-6

Ingredients

Directions

Make the curry broth: Heat 1 tablespoon oil in a medium pot over medium-high heat. When hot add ginger, garlic, red pepper flakes, green curry paste and cumin. Stir and cook for 1 minutes.

  1. Add in coconut milk, lime juice, fish sauce, coconut sugar and sea salt. Whisk to combine.  Bring sauce to a boil and then lower the heat to low, and let simmer for 10-15 minutes. Taste and adjust seasoning as desired.
  2. Meanwhile sauté vegetables: Heat 1 tablespoon oil in a large sauté pan. Add peppers, onions, and a pinch of salt and cook until onions turn translucent and the peppers have started to softened, about 3-5 minutes.
  3. Add butternut squash "noodles" and sauté for an additional 5-7 minutes.  If adding the spinach, add at the end and toss until wilted.
  4. Divide vegetables in serving bowls and pour curry sauce over. Garnish with cilantro, scallions, and red chili pepper, if using, and enjoy immediately.

Recipe Notes

  1. For keto or whole 30 omit the coconut sugar.
  2. This dish isn’t very spicy, but has a kick. If you don’t like spicy food, start with 1/4 teaspoon green curry paste and add more to taste while the sauce is cooking!
  3. You can add any veggies to this dish that you have on hand! Potatoes, carrots, corn, spinach, etc. If you add vegetables, add them in step 5 along with the peppers and onions with the exception of dark leafy greens such as spinach and kale. Add the leafy greens once the butternut squash has cooked for at least 5 minutes in step 6 and cook the leafy green just until it starts to wilt. If added before, the greens will be overcooked.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

French Squash Soup

This French Squash Soup is made with pears and herbes de Provence for a flavorful, creamy Fall soup that everybody will love! 

I am so excited to share this recipe today from Simone Miller’s newest cookbook, Paleo Soups and Stews. You all know I LOVE soups, and this book is jam-packed with over 100 delectable recipes for every season and occasion. Plus accompaniments like oyster crackers, baguette bread, and so much more. It is gorgeous, practical, and a total necessity for any kitchen!

French Squash Soup

Recipes that are on my must-make list from this gorgeous book?

New England Clam Chowder

Lobster Bisque

Hot and Sour Soup

Mushroom Bisque

Pho Broth

Matzo Ball Soup

Wontons

Oyster Crackers

And SO many more!

French Squash Soup
Serves 6
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Prep Time
5 min
Cook Time
1 hr 30 min
Prep Time
5 min
Cook Time
1 hr 30 min
Ingredients
  1. 2 medium butternut, acorn, or kabocha squash, or a combination
  2. 2 tablespoons melted ghee or avocado oil, divided
  3. 2 teaspoons salt, divided
  4. 1 teaspoon ground black pepper
  5. 1 large onion, chopped
  6. 2 pears, peeled, cored, and diced
  7. 6 cups chicken broth
  8. 1 teaspoon herbes de Provence
  9. Fresh tarragon, for garnish (optional)
Instructions
  1. Preheat the oven to 425°F. Cut the squash in half and scoop out the seeds. Brush the cut sides with 1 tablespoon of the ghee and sprinkle with 1 teaspoon of the salt and the pepper. Place the squash cut side up on a baking sheet and roast for 60 to 75 minutes, until very soft. Set aside to cool.
  2. About 15 minutes before the squash is done roasting, heat the remaining tablespoon of ghee in a dutch oven over medium heat. When the ghee is hot, add the onion and the remaining teaspoon of salt and sauté, stirring occasionally, for 8 to 10 minutes, until golden brown and softened. Add the pears and cook for another 5 minutes.
  3. When the squash is cool enough to handle, scoop out the flesh and add it to the pot with the onions and pears. Add the broth and herbes de Provence and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes, or until the pears are very soft.
  4. Puree the soup in batches in a blender until smooth. Garnish with tarragon, if desired.
Notes
  1. Slow Cooker Instructions: Instead of roasting the squash, peel and cut it into large dice. After completing Step 2, transfer the onion and pears to a slow cooker. Add the diced squash, salt, pepper, chicken broth, and herbes de Provence and cook on low for 6 to 8 hours. Proceed with Step 4.
  2. Pressure Cooker Instructions: Instead of roasting the squash, peel and cut it into large dice. After completing Step 2, transfer the onion and pears to a pressure cooker. Add the diced squash, salt, pepper, chicken broth, and herbes de Provence and cook on high pressure for 15 minutes. Quick-release the pressure and proceed with Step 4.
  3. For vegan: Sub oil instead of butter and use vegetable broth.
Lexi's Clean Kitchen https://lexiscleankitchen.com/


French Squash Soup

I cannot say enough amazing things about this stunning book! It’s a must-have in every home for soups and stews. It’s available NOW, so go grab your copy in stores or online here!

French Squash Soup

Prep Time 5 min Cook Time 1 hr 30 min Total Time 1:35

Ingredients

  • 2 medium butternut, acorn, or kabocha squash, or a combination
  • 2 tablespoons melted ghee or avocado oil, divided
  • 2 teaspoons salt, divided
  • 1 teaspoon ground black pepper
  • 1 large onion, chopped
  • 2 pears, peeled, cored, and diced
  • 6 cups chicken broth
  • 1 teaspoon herbes de Provence
  • Fresh tarragon, for garnish (optional)

Directions

  • Preheat the oven to 425°F. Cut the squash in half and scoop out the seeds. Brush the cut sides with 1 tablespoon of the ghee and sprinkle with 1 teaspoon of the salt and the pepper. Place the squash cut side up on a baking sheet and roast for 60 to 75 minutes, until very soft. Set aside to cool.
  • About 15 minutes before the squash is done roasting, heat the remaining tablespoon of ghee in a dutch oven over medium heat. When the ghee is hot, add the onion and the remaining teaspoon of salt and sauté, stirring occasionally, for 8 to 10 minutes, until golden brown and softened. Add the pears and cook for another 5 minutes.
  • When the squash is cool enough to handle, scoop out the flesh and add it to the pot with the onions and pears. Add the broth and herbes de Provence and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes, or until the pears are very soft.
  • Puree the soup in batches in a blender until smooth. Garnish with tarragon, if desired.
  • Recipe Notes

  • Slow Cooker Instructions: Instead of roasting the squash, peel and cut it into large dice. After completing Step 2, transfer the onion and pears to a slow cooker. Add the diced squash, salt, pepper, chicken broth, and herbes de Provence and cook on low for 6 to 8 hours. Proceed with Step 4.
  • Pressure Cooker Instructions: Instead of roasting the squash, peel and cut it into large dice. After completing Step 2, transfer the onion and pears to a pressure cooker. Add the diced squash, salt, pepper, chicken broth, and herbes de Provence and cook on high pressure for 15 minutes. Quick-release the pressure and proceed with Step 4.
  • For vegan: Sub oil instead of butter and use vegetable broth.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Butternut Squash Curry Soup [VIDEO]

    This creamy butternut squash curry soup has hints of curry and a touch of sweetness, the perfect cold-weather soup! It’s dairy–free, flavorful, and delicious!

    ButternutSquashCurrySoup

    It’s now officially soup season but who am I kidding? I’ve been making soups for months now! I love the flavors of butternut squash paired with curry. It warms me up and packs the flavor.

    ButternutSquashCurrySoup5

    I love using Pacific Foods Chicken Bone Broth in this soup, but you can use any of their broths and stocks for this recipe! Chicken, turkey, or veggie stock, or some bone broth!

    ButternutSquashCurrySoup3

    ButternutSquashCurrySoup4

    Watch the video:

    Butternut Squash Curry Soup
    Serves 6
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    Print
    Ingredients
    1. 1 large onion, diced
    2. 1 clove garlic, minced
    3. 1/4 cup coconut palm sugar
    4. 1 tablespoon grass-fed butter
    5. 1 tablespoon ground cumin
    6. 1 tablespoon curry powder, more to taste
    7. 1/2 teaspoon turmeric
    8. 1/2 teaspoon of cinnamon
    9. 1/2 teaspoon black pepper, more to taste
    10. 2 teaspoons salt, more to taste
    11. 1/2 cup full-fat coconut milk (additional for garnish)
    12. 32 ounces Pacific Foods Chicken Bone Broth
    13. 1 butternut squash, peeled and cubed
    Instructions
    1. Place 1 tablespoon of butter in a dutch oven or pot on medium heat and let it melt
    2. Add in onion and cook until slightly brown
    3. Add garlic, spices, and sugar and cook until spices become fragrant (about 1-2 minutes)
    4. Add in butternut squash and cook down for 5 minutes, stirring often
    5. Add coconut milk, chicken stock, and bring to a boil
    6. Once at a boil, turn down heat and let simmer for 20 minutes
    7. In a high-speed blender, blend soup in batches (it took me two) until the soup is smooth
    8. Place soup back into the pot, bring to a boil, and let reduce for 10 minutes
    9. Taste soup and adjust seasoning accordingly
    10. Garnish with salt, pepper, and additional coconut milk
    Notes
    1. For dairy-free sub oil of choice
    Lexi's Clean Kitchen https://lexiscleankitchen.com/

     

    Disclaimer: This is a sponsored post on behalf of Pacific Foods. All opinions on Lexi’s Clean Kitchen are always my own and I only work with brands that I truly stand behind. My sponsors help make LCK possible!

    #2ways2percent: Butternut Squash Pizza and Creamy Butternut Squash Puree with Scallops and Bacon

    Another month, another #2ways2percent! If you missed last month’s post and my excitement about the program, let me reiterate! American Express has teamed up with Whole Foods to give you a break during the holiday season. From now until February 15th, when you use your American Express Blue Cash Card, you’ll get an additional 2% back on groceries. For my specific card, I’m getting 5% cash back total. Let me tell you, it’s helpful!

    Now that you know I love a good deal, let’s move on to this week’s Healthy Food Friday speciality ingredient: Butternut Squash, and my two favorite ways to prepare. 

    Way number one: Roasted Butternut Squash and Caramelized Onion Pizza {with the optional goat cheese}

    Way number two: Creamy Butternut Squash Puree with Seared Scallops and Bacon
    Butternut Squash TWO WAYS

     

    We all win with these. Your family will love this for a weeknight dinner, and your guests will gush over them for your weekend dinner party.

    Butternut Squash PIZZA

    Butternut Squash PIZZA

    Roasted Butternut Squash and Caramelized Onion Pizza
    Serves 4
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    Prep Time
    10 min
    Cook Time
    45 min
    Total Time
    55 min
    Prep Time
    10 min
    Cook Time
    45 min
    Total Time
    55 min
    Pizza Crust
    1. 1 cup tapioca flour
    2. 3 tbsp coconut flour
    3. 3 tbsp ground flax meal
    4. 1 egg
    5. 1/3 cup palm shortening
    6. 1/3 warm water
    7. 1 tsp baking powder
    8. Dash Himalayan sea salt
    9. 1/2 tsp garlic granules
    10. 1/2 tsp Italian seasoning
    Toppings
    1. 1 butternut squash
    2. 1 large onion
    3. 1-2 cups fresh spinach
    4. 1 tbsp extra-virgin olive oil or grass-fed butter
    5. 2 cloves garlic
    6. Himalayan sea salt and red pepper flakes, to taste
    Instructions
    1. Preheat oven to 350
    2. In a bowl combine tapioca, coconut flour, baking powder, salt, garlic, Italian seasoning, and flax
    3. Add in warm water and mix well
    4. Add in palm shortening and egg; mix well
    5. Line a baking sheet with slipat baking mat or parchment paper; sprinkle with tapioca flour
    6. Roll the dough into a ball (it'll be somewhat sticky- it's okay)
    7. Plop the ball onto your baking sheet and cover with an additional peach of parchment paper
    8. Using a roller, gently roll out dough until thin
    9. Bake until crispy- about 20 minutes
    10. Peel butternut squash, cut in half and scoop out seeds, cut into cubes drizzle with oil and sea salt,- roast on 400 face down for 30-40 minutes or until soft (prepare this first)
    11. In a pan, saute onions with 1 tbsp extra virgin olive oil
    12. Saute over medium/low until onions are brown and caramelized- watch that it does not burn
    13. In a separate pan, sauté spinach with 1 tbsp extra virgin olive oil, 1 clove garlic, and a dash of himalayan sea salt- sauté until wilted and set aside
    14. Assemble- Mix grass-fed butter or oil with crushed garlic and a dash of himalayan sea salt
    15. Spread on cooked pizza crust
    16. Add toppings and bake for an additional 5-7 minutes
    Lexi's Clean Kitchen https://lexiscleankitchen.com/

    Butternut Squash SCALLOPS

    Creamy Butternut Squash Puree with Seared Scallops and Bacon
    Serves 4
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    Print
    Prep Time
    5 min
    Cook Time
    50 min
    Total Time
    55 min
    Prep Time
    5 min
    Cook Time
    50 min
    Total Time
    55 min
    Creamy Butternut Squash Puree
    1. 1 large butternut squash, cut in half and seeds removed
    2. 1 tbsp oil of choice
    3. 2 tbsp almond milk
    4. 2 tbsp grass-fed butter
    5. Himalayan sea salt, to taste
    Everything Else
    1. Large bay scallops, I assume 4 per person
    2. 4 strips bacon
    3. 2 cups fresh spinach
    4. 2 cloves garlic
    5. Himalayan sea salt, to taste
    Instructions
    1. Preheat oven to 400
    2. Cut squash in half and scoop out seeds
    3. Drizzle with oil of choice and place facedown on a lined baking sheet
    4. Roast for 30-40 minutes until a fork can easily puncture
    5. Scoop the inside into your high speed blender (I use a Vitamix or Blendtec)
    6. Add grass-fed butter, almond milk, and sea salt
    7. Blend until a creamy puree
    8. Taste and adjust salt as desired
    9. In a skillet heat butter and garlic
    10. Season scallops with sea salt
    11. Add in scallops and sear for 2-4 minutes on each side
    12. Remove scallops and set aside
    13. Cook bacon using desired method
    14. Place spinach in the skillet and sauté until wilted
    15. Pour puree on a plate, top with spinach, scallops, and bacon- serve hot
    Lexi's Clean Kitchen https://lexiscleankitchen.com/

     

    Butternut Squash SCALLOPS

    I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own. 

    What’s your favorite way to prepare butternut squash?

    Roasted Butternut Squash and Caramelized Onion Pizza

    Prep Time 10 min Cook Time 45 min Total Time 0:55

    Ingredients

      Pizza Crust

      Toppings

      Directions

    • Preheat oven to 350
    • In a bowl combine tapioca, coconut flour, baking powder, salt, garlic, Italian seasoning, and flax
    • Add in warm water and mix well
    • Add in palm shortening and egg; mix well
    • Line a baking sheet with slipat baking mat or parchment paper; sprinkle with tapioca flour
    • Roll the dough into a ball (it'll be somewhat sticky- it's okay)
    • Plop the ball onto your baking sheet and cover with an additional peach of parchment paper
    • Using a roller, gently roll out dough until thin
    • Bake until crispy- about 20 minutes
    • Peel butternut squash, cut in half and scoop out seeds, cut into cubes drizzle with oil and sea salt,- roast on 400 face down for 30-40 minutes or until soft (prepare this first)
    • In a pan, saute onions with 1 tbsp extra virgin olive oil
    • Saute over medium/low until onions are brown and caramelized- watch that it does not burn
    • In a separate pan, sauté spinach with 1 tbsp extra virgin olive oil, 1 clove garlic, and a dash of himalayan sea salt- sauté until wilted and set aside
    • Assemble- Mix grass-fed butter or oil with crushed garlic and a dash of himalayan sea salt
    • Spread on cooked pizza crust
    • Add toppings and bake for an additional 5-7 minutes
    • Loading nutrition data...
      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!