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.





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