One thing that I was worried about when I changed to a vegan diet was that I wouldn’t be able to have a white sauce in anything ever again. I know this sounds dramatic, but it kind of was for me.

The smooth, rich texture of cheese melting in my mouth with whatever I was eating it with was a feeling I thought wouldn’t be part of my future.

It took me a good part of a year when I became vegan back in 2014, to realise that I could make a vegan version of a creamy white sauce and make it taste great!

I knew that nutritional yeast was a vegan type of “cheese” to sprinkle on so many different things instead of dairy cheeses.

I usually use nutritional yeast to incorporate into a tomato sauce with pasta, sprinkle on soups or risottos, or add it to my dog’s food! You can use it in so many different ways.

How I use this vegan white sauce recipe

Today I’ll share the base with you that you can use for many recipes such as my Leek and Mushroom Vegan White Sauce Fettuccine and Creamy Vegan Cauliflower Bake.

I’ve also just recently published a Vegan Smokey Baked Mac and Cheese. This sauce is used in it as well as some other wonderful, and surprising ingredients.

If you want a dynamic sauce to use when you want to make something quick and easy, tasty and creamy, this sauce is wonderful. You can then add different herbs and spices to change things up depending on what you’re making.

Cashews as a base

One thing that surprised me, pleasantly I must say when I started on this plant-based journey, was that cashews are a great neutral base for so many things.  

I would have never had thought that you could use cashews to make a creamy sauce. It’s also a very popular ingredient in raw desserts, in particular, raw cheesecake. It’s a versatile nut that is a staple in my home.

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Alternatives to cashews

If you’re allergic to nuts, you could replace the cashews with sunflower seeds, silken tofu or white beans. Although I haven’t tried this recipe with those alternatives, I’m sure it will work fine.

What you’ll love about this vegan white sauce

There’s so much to appreciate about this sauce. Here’s a quick summary:

  • Gluten-free
  • Oil and vegan butter-free
  • Just 6 ingredients
  • Accessible ingredients in bulk thus reducing your waste
  • Easy to make – throw the ingredients in a high-speed blender. Done!

Other recipes you’ll love:

  1. Creamy Vegan Cauliflower Bake (7 Ingredients)
  2. Leek and Mushroom Vegan White Sauce Fettuccine
  3. Vegan Smokey Baked Mac & Cheese
  4. How to Make Vegan Béchamel Sauce
  5. 3-Ingredient Cabbage Pasta

If you try this recipe, let me know! Would love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest

Creamy Vegan White Sauce

Creamy Vegan White Sauce

Prep Time: 5 minutes
Total Time: 5 minutes

Enjoy this essential creamy vegan white sauce recipe to apply your casseroles, bakes, pasta and whatever else you can think of!


  • 1 cup raw cashews (can be soaked prior but not essential)*
  • ⅓ cup nutritional yeast
  • 1 tbsp garlic powder
  • 1.5 cups of water
  • 1 tsp salt. More to taste
  • 1/8 tsp (a pinch) cracked pepper


  1. Place all ingredients in a high-speed blender and blend until smooth.
  2. Add to your dish for further cooking.


*If you don't have a high-speed blender, soak the cashews for 4 hours prior to blending for a smoother texture.

Did you make this recipe?

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Once you’ve finished the sauce, you can add it to whatever dish you’re making. By cooking or baking it, it will thicken up and become nice and oozy and creamy. Don’t worry about how thin it is when you make it, trust me, it will thicken in no time!

If you want it a little thicker (don’t plan on cooking it for long), reduce the amount of water you use.


    1. Omggg I used this as a fettuccine sauce omg omg except I also add some non dairy milk like oat milk and wow it’s soooooo similar to the original fettuccine recipe. Def try it

  1. I absolutely loved this sauce! I can’t believe how easy it was to make. I added some onions, spinach, basil, and minced garlic and served it over pasta with vegan crab cakes. It was amazing!

  2. It’s delicious!!! I followed your instructions to the letter and it turned out GREAT. My search is over. Thank you, thank you, thank you.

  3. Great recipe for white sauce. But would you consider giving metric or imperial equivalents for your cups? Many thanks for the recipe any way.

    1. Hi Michael, we’re so glad you enjoyed the white sauce! Also, thanks for your feedback—we have some plans to make our recipes more accessible and universal, so we’ll keep that in mind!

  4. I love your vegan recipes! I became vegan a few months ago and I’m enjoying it.
    Can you please give me a recipe for vanilla frosting? Thank you.

    1. Thanks, Judy! Congrats on making the switch, trust me when I say that it gets easier and easier 🙂 I don’t really use frosting on my cakes but if I did it would be something with vegan butter, icing or powdered sugar or xylitol, a splash of plant-based milk and vanilla extract. Or if you want something healthier, you can switch out the butter and sugar for raw (pre-soaked) cashews blended with maple syrup and the latter two ingredients. Hope that helps!

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