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Dairy Free Garlicky Cheese Sauce

This will blow your mind for your next pasta night -- try it out!
Prep Time 20 minutes
Servings 4
Author Rachael DeVaux


  • 1 cup raw cashews
  • 1/2 cup unsweetened almond or dairy free milk
  • 2-3 cloves garlic
  • 2 tbsp olive oil
  • 1 lemon, squeezed
  • 2 tbsp nutritional yeast
  • 1 tsp sea salt
  • 1/2 tsp white pepper
  • 1/2 tsp onion powder
  • 1/2 tsp red chili flakes
  • 1/2 tsp turmeric powder


  • Add cashews to a glass or bowl and pour near boiling water over the top. Let sit for 10-15 minutes to soften, then strain.
  • Add strained cashews and remaining ingredients to a high-powered blender and blend until smooth. Adjust with additional sea salt, to taste.
  • Mix desired amount with pasta of choice (I use Jovial brand gluten-free brown rice pasta) and save additional in an airtight container for up to 5 days in the fridge.