Bitchin’ Sauce is a versatile, delicious cashew cream sauce and a healthy alternative to a traditional cheese sauce. Add it to pasta, casseroles, pizza and even enchiladas. The possibilities are endless and I guarantee you’ll be keeping a jar on hand for just about everything!

Where do I even begin with this sauce? This stuff is liquid gold! Firstly, it is the easiest, most versatile sauce you will ever make. I put this stuff on literally everything. From pasta to casseroles, pizza, and even as a nacho cheese dip. Secondly, you can substitute the cheese and milk that you use in order to accommodate your diet. I love making this as a nacho cheese sauce with carrots and cheddar cheese because it’s a great way to sneak in some extra veggies. Whether you’re vegan, vegetarian or just looking for something new, I guarantee this sauce will not disappoint. This cashew cream sauce lives up to it’s name and I can’t wait for you to try it!
Ingredients for Bitchin’ Sauce

- vegetable broth
- yellow onion
- head of garlic
- raw cashews – it is critical that you soak your cashews for at least 1 hour prior to making this sauce. By doing this, it creates a smoother, creamier sauce that would otherwise be chunky with un-soaked cashews.
- Parmesan cheese – to make this recipe completely vegan, you can substitute regular Parmesan cheese with vegan Parmesan.
- white miso paste – the miso paste provides a rich umami flavor to the sauce. White miso paste typically has a mild, sweet flavor.
- milk – any milk of your preference will work great in this recipe. I typically opt for plain unsweetened almond milk which is a great option if you’re looking to make this sauce vegan.
- salt and pepper
For Nacho Cheese Sauce:
- vegetable broth
- yellow onion
- head of garlic
- large carrot – the carrot adds another dimension of flavor to the sauce and assists in creating that rich, golden color of traditional nacho cheese sauce.
- raw cashews
- sharp cheddar cheese – to make this recipe completely vegan, you can substitute regular cheddar cheese with vegan cheddar.
- red miso paste – red miso paste will provide a more intense umami flavor and it’s deeper, red color will assist in creating the traditional color of a nacho cheese sauce.
- milk
- salt and pepper
Here’s what else you’ll need:
- cutting board and knife
- medium saucepan
- stirring spoon
- high powered blender or food processor
- fine mesh strainer
- rubber spatula
- whisk
- measuring cups and spoons
How to Make Bitchin’ Sauce

- Boil the onion and garlic in a medium saucepan until softened and most of the broth has been absorbed.
- Pour the contents of the saucepan into a blender or food processor. Next, add the cashews, cheese, miso paste, milk, salt and pepper. Blend until the sauce is creamy and smooth.
- Pour the sauce through a fine mesh strainer back into the saucepan.
- Place the saucepan back on the stovetop over medium-low heat. Finally, whisk the sauce for about 5 minutes until smooth (this step will allow the cheese to melt into the sauce). Serve as desired.
For Nacho Cheese Sauce:
- Follow the same steps as above except add the carrot to step 1 along with the onion and garlic.


Seeking more healthy, vegetarian options? Checkout the recipes below for ideas:


Bitchin’ Sauce
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Description
Bitchin’ Sauce is a versatile, delicious cashew cream sauce and a healthy alternative to a traditional cheese sauce. Add it to pasta, casseroles, pizza and even enchiladas. The possibilities are endless and I guarantee you’ll be keeping a jar on hand for just about everything!
Ingredients
- 3/4 cup vegetable broth
- 1/2 medium yellow onion, cut in big chunks
- 1 whole head of garlic, all cloves peeled
- 1/2 cup raw cashews, soaked in hot water for 1 to 2 hours then drained
- 4 oz Parmesan cheese (vegan cheese can be substituted)
- 1/4 cup miso paste
- 1 cup milk (any type will work)
- salt and pepper to taste
Instructions
- In a medium saucepan over medium-high heat, add the broth and bring to a gentle boil. Add the onion and garlic and stir occasionally until the onion and garlic are softened and most of the broth has been absorbed, about 10 minutes.
- Pour the contents of the saucepan into a blender or food processor. Next, add the cashews, cheese, miso paste, milk, salt and pepper. Blend on high speed for 1 minute until the sauce is creamy and smooth.
- Place a fine mesh strainer over the same saucepan you used to cook the onion and garlic. Pour the sauce from the blender into the saucepan through the strainer. Use a rubber spatula to push the sauce through.
- Place the saucepan back on the stovetop over medium-low heat. Whisk the sauce for about 5 minutes until smooth (this step will allow the cheese to melt into the sauce). Serve as desired. Enjoy!
Notes
Nacho Cheese Sauce Recipe
- 1 cup vegetable broth
- 1/2 medium yellow onion, cut in big chunks
- 1 whole head of garlic, all cloves peeled
- 1 large carrot, peeled and cut into small chunks
- 1/2 cup raw cashews, soaked in hot water for 1 to 2 hours then drained
- 4 oz sharp cheddar cheese (vegan cheese can be substituted)
- 1/4 cup miso paste
- 1 cup milk (any type will work)
- salt and pepper
- Follow the same steps as above except add the carrot to step 1 along with the onion and garlic.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sauces
- Method: Stovetop
Nutrition
- Calories: 245
- Sugar: 5g
- Sodium: 810mg
- Fat: 14g
- Saturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 20mg
