This creamy and flavorful cheese sauce is made with pumpkin and cashews and is so delicious you will want to make it all year long!
Would you just look at this cheese sauce?! Pure magic! Over the past few years I’ve been forced to give up dairy quite a few times which in turn has led me to experiment with making “cheese” sauces out of all kinds of different things.
This pumpkin cheese dip is by far my favorite and I plan on making it even when pumpkin season is long gone! This time I’m giving up dairy because I’m pretty sure that Elijah struggles with acid reflux and I will do anything to have a happy, pain free baby.
But, just because I’m not eating dairy doesn’t mean I should be deprived of delicious “cheesy” sauces. It’s football season and you better believe that if I’m sitting in front of the t.v watching football that there is going to be some chips and dip in my mouth.
This vegan pumpkin cheese dip made with cashews that have been soaked, pumpkin puree and lots of delicious spices that make this vegan cheese dip the best ever!
It’s so flavorful and is a perfect dip for chips as well as a sauce that can replace regular cheese sauce in most recipes 🙂
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The Best Vegan Cheese Sauce with Pumpkin
- Total Time: 5 minutes
Ingredients
- 1/2 cup cashews, soaked in water overnight or boiled for 30 minutes
- 1 cup pumpkin puree
- 1 cup plain, un-sweetened almond milk
- 3 tablespoons nutritional yeast
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
Instructions
- Place all ingredients into a blender and blend until sauce is creamy, 30 seconds – 1 minute. If desired you can heat cheese sauce in a saucepan or microwave before serving.
- Serve sauce with chips or in place of any dairy cheese sauce in a recipe.
- Prep Time: 5 mins
- Category: Appetzier, Gluten Free, Vegan
What a clever concept!! Thank you¡! Just when I thought I’d never be able to have a “cheese’ sauce again!! I can’t wait to try this!! ❤️ I might try for a cheddar type, and skip the almond milk, maybe have to add Dijon mustard , tomato paste, EVOO, a little turmeric, and ACV for a twist! Fun!! ?
That sounds delicious!!
Can this be frozen? What would be the best way to store this and how long do you think it would keep for.
I haven’t frozen it myself but I think that would work. I would suggest freezing in a ziplock bag or glass container.
This is lovely. The color in it is fabulous! Sounds like you are definitely doing okay with what you have, keep it up! seriously your doing a wonderful job
Whoa! This sauce looks incredible! I have to get on board with cashew-based sauces.
Oh my gosh, is this sauce even real life?? I am completely freaking out over that gorgeous color PLUS the fact that you used pumpkin! I need to put this on eveeeeeeerything!
This creamy and savory sauce looks to die for- love how hearty it is!
Love the color of this sauce. What a creative dairy free recipe!
What a great use of pumpkin! I’m a sucker for a good vegan cheese sauce…
Thank you! Me too 🙂
My boyfriend made this cheeze sauce and I was skeptical at first. I’ve been vegan for 2 years and have a hard time finding a cheese alternative I can get behind. I have to say I am pleasantly surprised! I love this sauce! Will be adding chopped NM green chile and tomato to make a delicious queso dip! Thank you for this great recipe!
That is so nice to hear!! I don’t love most vegan cheese alternatives either 🙂 Glad you enjoyed it!