Makes about 6 servings
Prep Time: About 10 minutes
As a plant-based eater, it may be difficult to pull yourself away from one of the best tasting, creamiest foods on the planet, CHEESE! You may ask, can vegan cheese sauce even come close to the taste, texture and flavor of traditional dairy cheese? My answer is here in this recipe. It is creamy, flavorful and can be served in any way you would serve traditional dairy cheese sauce. The difference? The dairy! No dairy, no gluten in this sauce. It may not taste exactly like the cheese you are accustomed to, but with a little adjusting, you will find that this sauce is a really nice substitute. Plus, it doesn’t leave behind the undesirable side effects you may experience with dairy products. Bloating, gas, lactose intolerance, NOPE. You will feel satiated and satisfied.
Whether you are eating vegan because you have health issues, or because you want to avoid them, this is a great staple to have in your plant-based recipe Arsenal. It is a recipe you will want to make over and over again. And, it is really simple to prepare. Basically, you throw the ingredients into your high-speed blender, Vitamix works great, until smooth and transfer to a small sauce pot to thicken. Be careful not to overheat this vegan cheese sauce. It will not take longer than 5 minutes to thicken. Stir constantly until it begins to thicken up. Then, as it starts to thicken, remove it from the heat so that it doesn’t continue to cook and become gloppy. It can happen quickly so be mindful and watch the sauce closely so that you remove it from the heat at just the right consistency.
One of the ingredients that gives this cheese sauce its cheesy flavor is nutritional yeast. If you are not familiar with the benefits of nutritional yeast, check out this article that outlines the protein, B vitamins and trace minerals, as well as other health benefits it contains.
I have used this vegan cheese sauce in so many different applications. In this recipe, I am serving it over a baked potato topped with charred broccolini. It is fantastic! A gourmet meal with cheese sauce. What could be better! I have also served it with brown rice pasta for a vegan, gluten-free Mac and cheese option. I hope you will have as many fans in your life of this vegan cheese sauce as I do. It is a keeper!
Vegan Cheese Sauce Ingredients:
- ¼ cup raw cashews
- 1 teaspoon sea salt
- ½ teaspoons onion powder
- 3 TBS of nutritional yeast flakes
- ¼ teaspoon garlic powder
- ½ teaspoon mustard powder
- 2 TBS arrowroot powder (you can substitute twice as much flour)
- 1 TBS freshly squeezed lemon juice
- 1 cup unsweetened almond milk (or your choice of non-dairy milk)
- 1 cup veggie broth
- 4 ounces pimentos or roasted red peppers
How to Prepare Vegan Cheese Sauce:
Blend all of the ingredients together in a blender until smooth.
Heat the sauce in a saucepan on medium heat stirring frequently until it thickens, takes about 5 minutes
Be careful not to over-thicken. Sauce will become gloppy if it cooks for too long
Pour on top of brown rice pasta, potatoes, or veggies.
Delicious and very satisfying! Try this with our Broccolini recipe with garlic and capers!
Looking for some other healthy vegan, gluten-free recipes? Check our other recipes on HealthTastesGood.com.