Easy Vegan Creamy White Sauce

This sauce is so creamy it’ll make anyone forget about dairy. Use it as a base for lasagne and mac & cheese or even in potato bake and Carbonara.

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Cashews are great way to replace the creamy texture found in most cream or cheese sauces. They are super high in fat so they give the same mouth feel and cook in a similar fashion. Make sure to soak your cashews before using so they soften up and blender easily.


Nutritional yeast is a commonly used vegan product (so get yourself some haha). It add depth and nuttiness to a product and even slightly cheesy undertone.

You should be able to get nutritional yeast at any good health food store or at some grocery stores. But if you can’t get access to it in person, Amazon sells it: Vegan Nutritional Savoury Flakes 400 g.

If you make this recipe (or any of my others), head on over to Instagram and tag me at @plantfueledtucker.


  • Servings: 1
  • Difficulty: Easy
  • Print

A super creamy and slightly cheesy sauce base.

Use this sauce for lasagne, a mac & cheese base or for potato bake.


  • 2 cups plant milk (I used soy)
  • 2/3 cup cashews
  • 1/2 cup nutritional yeast
  • 4 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp white pepper


Step 1: Soak the cashews in boiling water for a minimum 15 minutes.

Step 2: Add all the ingredients to a blender and blitz until smooth.


Calories: 985   Fat: 69.7g   Protein: 41.3g   Fibre: 10.7g   Calcium: 65.6% rdi   Iron: 54.8% rdi   Vitamin C: 0% rdi

3 thoughts on “Easy Vegan Creamy White Sauce”

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