Category: Dips & Spreads

Plant-based “cheesy” sauce with red lentils and cashews

Plant-based “cheesy” sauce with red lentils and cashews

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Plant-based cheesy sauce with red lentils and cashews

Marna Oettle
Cashews add creaminess, nutritional yeast adds a delicious cheesy umami flavour, and red lentils add texture, protein and extra fiber. Use it as a pasta sauce (mac & cheese anyone?) or a topping for roast veg.
Total Time 15 mins
Course sauce
Cuisine American, Italian
Servings 6
Calories 131 kcal


  • 50 g cashew nuts about 1/2 cup
  • 1/2 cup dry red lentils
  • 2 garlic cloves
  • 2 – 3 tbsp nutritional yeast depending on how cheesy you like it!
  • 1 tsp ground turmeric
  • 1/2 cup milk of choice more or less depending on how runny you want your sauce
  • salt to taste


  • Cover the cashews with 150 ml boiled water and soak until needed. Do not discard the water.
  • Place the lentils in a pot or microwaveable dish, add 1 cup boiling water and a pinch of salt, then cook until soft (about 7 minutes in the microwave or 10 minutes on the stove top).
  • Peel the garlic and add it to a blender along with the paprika, turmeric, nutritional yeast, cooked lentils, and cashews (add the water as well).
  • Blend on high until smooth, then add milk in small amounts until desired consistency is achieved.
  • Season with salt and serve! Delicious with pasta, zoodles or even roast veg.


Nutritional information per portion (1/6th of the recipe) 131 kcal; 4.5g fat; 15.6g carbohydrate; 6.4g fiber; 8.4g protein.
Keyword cashews, garlic, nutritional yeast, red lentils, turmeric