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Cashew Cheese Sauce

I finally came back from Italy and, let me tell you, saying goodbye to family and friends was definitely bitter-sweet!

We are finally back in California and my son finally started preschool, which he loves and I have some quality time to spend with my daughter -which rarely happened before.

Anyway, let's talk about cheese?

Do you love cheese as much as I do? Well then, you are in the right place.

I love cheese but unfortunately I have always been lactose intolerant since I was a kid, making it hard for my body to digest dairy. What does it mean?

My body is unable to digest lactose, the main carbohydrate in dairy products.

It can cause various symptoms, including bloating, diarrhea and abdominal cramps. People with lactose intolerance don't make enough of the enzyme lactase, which is needed to digest lactose.

So how do I leave without cheese?

If I were still in Italy it would be harder, cause everything is so damn tasty.

Leaving in California..there are many vegan, soy - free option now days that it is so easy to substitute a diet with alternative cheese.

The best thing you can do, and I am about to share it with you right now, is to keep in the fridge this delicious, rich cashew cheese sauce that can go on any of your foods: from tacos, to tortillas, to pasta, to rice dishes...

You can make it as thick or think as you'd like and you can use it instead of cheese.


2 cups of cashews

1 3/4 cup of water

1/4 cup of nutritional yeast

1 tsp salt

1/2 tsp garlic (optional)

pinch of pepper


Add all ingredients, then blend on high for 2-3 minutes if using a high powered blender (such as a Vitamix), or 5-8 minutes if using a regular blender.  Blend until completely smooth and creamy.  Add more or less water to adjust to desired consistency.  ENJOY!


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