Cheezy White Bean Sauce (vegan)

Cheezy White Bean Sauce (vegan)

Sometimes recipes thrown together on a whim turn out to be the best ones! This cheezy white bean sauce is vegan (I promise you can’t tell) and takes only 10 minutes to blend up.

As much as I loooooove cheese, the feeling is not always mutual. Too much of it wreaks havoc on my skin and my digestive system… and here’s where NOOCH (nutritional yeast) comes in to save the day.

Nutritional yeast is a deactivated yeast grown on a food source (beet molasses or sugarcane) that is harvested, heated then dried. This dairy-free seasoning comes in flake or powder form (yes, it looks like fish food) and is often used in vegan dishes calling for a cheesy flavor. I pretty much sprinkle it in and on everything for a cheesy, tangy and nutty flavor boost — salads, eggs, roasted veggies, popcorn, sauces, soups, etc. It’s really versatile! There are numerous brands out there, but my favorite is Bragg Live Foods. You can usually find nutritional yeast in the bulk bins section of health food stores or in the natural or organic foods section of regular grocery stores.

Convinced yet? Try using it in one of the ways mentioned above. Better yet, trust me on this one and make this sauce!


Cheezy White Bean Sauce (vegan)

Cheezy White Bean Sauce (vegan)

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 1 cup northern beans (rinsed and drained)
  • 2 tbsp cashew butter
  • 1-2 garlic cloves
  • 2 tbsp shallots (chopped)
  • 1 tbsp (plus 1 tsp for the pan) avocado oil
  • 2 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 1/4 cup water or almond milk (unsweetened)
  • 1/4 tsp black pepper
  • 1/4 tsp oregano
  • Dash of sea salt
  • Dash of garlic powder


  1. In a small frying pan, sauté the shallot and garlic cloves in 1 tsp avocado oil until translucent.

  2. Place the sautéd shallot and garlic cloves in a food processor. Add the remainder of the ingredients and blend until smooth.

Recipe Notes

-Feel free to add more of each spice than what is listed above; I started with these measurements and added more black pepper and oregano to taste.
-Add more water or almond milk if you prefer a thinner sauce.
-This recipe yields ~1.5 cups of sauce depending on how much liquid you add.

I used the following in this recipe:
-Dastony organic cashew butter
-Bragg Live Foods nutritional yeast
-Chosen Foods avocado oil


This sauce is delicious over regular pasta or veggie noodles and also makes a great dip for crackers, chips or raw vegetables. The first night I made it, I served it over beet noodles topped with radish greens and it was to diiiiie for.

Let me know if you make it and tell me how you use nutritional yeast in your cooking adventures. Enjoy!

Leave a Reply