Vegan Cheese Sauce Recipe No Oil Vegan Cheese Dr Fuhrman 6 week Eat to Live plan menu recipe What the Health Dr Greger Daily Dozen No Soak Red Pepper Cheese Sauce Whole-Food Plant Based

Nutritarian Cashew Cheese Sauce

Curb your cheese cravings while you're on Dr. Fuhrman's Eat to Live plan with this delicious plant-based, no oil, no-added-salt, vegan cheese sauce!

Course Sauce
Cuisine American, Mexican
Prep Time 1 minute
Cook Time 4 minutes
Total Time 5 minutes
Servings 8 1/4 cup servings
Author Kristen Hong


  • 1 cup water
  • 1/2 cup raw cashews or raw almonds (no soaking required)
  • 1/4 cup + 2 tbsp nutritional yeast
  • 1/4 to 1/2 cup roasted red peppers
  • 1 tbsp lemon juice
  • 1 tsp onion powder
  • 1/2 tsp garlic powder


  1. Decide on your level of red peppers: Minimum recommendation is 1/4 cup. I personally like my sauce brighter with more red pepper flavor so I use 1/2 cup.  Make sure you drain and rinse the peppers well.

  2. Place all the ingredients in your high-speed blender and secure lid.  Make sure to use your hot soup lid that allows steam to escape.

  3. Start your blender and gradually (over 1 minute) increase the speed until you reach your highest setting. 

  4. Blend on high for another 2 to 3 minutes or until you see steam begin to rise in a steady stream out of the vent.

Recipe Video

Recipe Notes

Makes just over 2 cups.

Stores for up to 10 days in a glass Mason jar in the fridge. 

There is no added salt in this cheese sauce.

There is salt in Trader Joe's roasted red peppers, so rinse the peppers well before adding.  If you can roast and skin your own peppers--all the better!