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Macro bowl with roasted vegetables and a spicy vegan cashew cream sauce

Hot & Cheesy Vegan Cashew Cream Sauce

Spicy, cheesy, creamy - what more could you ask for in a sauce?! Drizzle on top of roasted veggies, grain bowls, maybe even pasta... the uses are endless! Recipe is completely vegan, dairy-free, and gluten-free.
Course dip, sauce
Cuisine American
Keyword cashews, garlic, hot sauce, nutritional yeast
Prep Time 5 minutes
Cook Time 5 minutes
Soak time 4 hours
Total Time 10 minutes


  • 1 cup raw cashews, soaked
  • 1/2 cup hot or boiling water
  • 1 tsp Yellowbird Ghost Pepper Condiment Hot Sauce
  • 1 clove garlic
  • 2 Tbsp nutritional yeast
  • Salt to taste


  • Soak cashews overnight or for a minimum of 4 hours. To speed up process, soak in boiling water. 
  • Drain cashews, and add to high speed blender along with other ingredients (including 1/2 cup water). Blend until fully smooth, increasing water as necessary. Adjust seasonings to taste.
  • Store cashew cream in an airtight glass jar in the fridge.