Dairy Free Cheese Sauce

I found a similar recipe to this a really long time ago. I’ve played around with it to make it perfect for my taste buds. There are lots of different versions of this sauce now but I love this one. It can be made as thick and creamy as you want (add less water, more cashews/vegan butter etc). It is perfect for so many dishes. This recipe makes ‘a lot’ of sauce! I used this batch to make a big lasagne, vegetable bake and nachos!! I haven’t yet tried freezing it but will report back when I do as it would be great to have a supply of this handy for a quick dinner that the whole family will enjoy.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 people


  • 1 1/2 cup onions, chopped
  • 1 1/2 cup carrots, chopped
  • 1 1/2 cup sweet potato, peeled and chopped
  • 1 cup red capsicum, chopped
  • 3-4 cloves garlic, chopped
  • 1 1/2 cup cashews
  • 3-4 teaspoons lemon juice
  • 2 teaspoons dijon mustard
  • 3-4 tablespoons olive oil or vegan butter
  • 1/4 tsp salt


  • Boil the first 4 ingredients until soft
  • In a blender add the remainder of the ingredients. Gently blend with one cup of the cooked veggie water
  • Add cooked veggies to mixture
  • Add up to one more cup of veggie water if necessary.The consistency should be slightly thick but not too much!
  • Your sauce is now ready to use!

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