Best Vegan Cheese Sauce (All Purpose, NO Cashews)
One scoop of the Best Vegan Cheese Sauce and you’ll be hooked! Made in one pot in less than 5 minutes with super simple ingredients. No nuts, potatoes, carrots or blender needed!
Servings: 6 servings
Calories: 61kcal
Ingredients
- 1 1/2 cups unsweetened hemp milk* or soy, cashew, oat or full fat coconut milk
- 3 tablespoons tapioca starch
- 6 tablespoons nutritional yeast
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon salt, more or less to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground mustard
- 1/4 teaspoon turmeric
Instructions
- Add all ingredients to a small pot and whisk until smooth.
- Turn the heat to medium-high and bring the mixture to a simmer, stirring frequently.
- Once simmering, turn the heat down to low-medium and stir constantly for a minute or two. The sauce should get fairly stretchy and thicken. If you want a thinner sauce, use less tapioca starch, or add additional water to thin it out.
- Taste; adjust seasonings as desired. Sometimes I add a little extra salt.
- Enjoy immediately! I use this cheese sauce everywhere: pizza, mac and cheese, baked potatoes, nachos, quesadillas, tacos, burgers, fries and more.
Notes
- For a richer, thicker cheese sauce, use canned full fat coconut milk. 1 can is just about perfect. It works well with any unsweetened, unflavored plant milk though. My favorite is hemp milk!
- Leftover cheese sauce will keep for up to 1 week in the refrigerator, in an airtight container. It can also be frozen if needed.
Nutrition
Serving: 1of 6 servings | Calories: 61kcal | Carbohydrates: 7g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 228mg | Potassium: 185mg | Fiber: 2g | Sugar: 1g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg