Slow Cooker Vegan ‘Cheese’ Sauce


I don’t normally get excited about cheese substitutes, but this ‘cheese’ sauce is so tasty that I eagerly use it in my recipes! I wouldn’t say it tastes like real cheese, but it has such a delicious, rich flavor of its own that works really well in traditional cheese-based dishes.


The first time I made this cashew-based ‘cheese’ sauce, I roughly followed Oh She Glows’ recipe for Butternut Squash Mac ‘n’ Cheeze. I tweaked it slightly by omitting some ingredients to make it simpler. It tasted delicious!

The SECOND time I made it, I amped it up to ‘SUPER EASY FOR BUSY MOMS’ status by throwing all the ingredients into my slow cooker! Yep, you heard me- the SLOW COOKER!


It works like a charm, and makes this awesome ‘cheese’ sauce even awesomer! (‘awesomer’ isn’t a real word but it should be)



3-4 cups cubed butternut squash (Easiest Way To Cube A Butternut Squash)

2 cups cashew cream (blend 1 cup raw cashews with 2 cups water)

3 cloves garlic, minced

1 T. salt

1/8 t. ground nutmeg

1/8 t. black pepper

1/2 t. paprika

juice from 1/2 a  lemon (2-3 T.)


Combine all ingredients except lemon juice in a slow cooker and cook on ‘high’ for 2-3 hours OR on ‘low’ for 6-8 hours.

Combine cooked ingredients with fresh lemon juice in a blender and blend until smooth and creamy.





    • [email protected] says

      Raisha, sorry to hear about your allergies! I’ve never tried this recipe with potatoes but I would guess that it wouldn’t work very well. The texture of potatoes is very different from butternut squash. Likewise, the texture of soy milk is very different from cashew milk. Cashew milk has a much higher fat content and this is key to the ‘creaminess’ of the recipe. However, if you do try it with potatoes/soy milk, please let me know how it turns out! I’m curious! :)


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