Basic Vegan Cheese Sauce
There are countless ways to make a vegan cheese sauce. You can use vegetables, nuts, or commercially available vegan cheese shreds to create a creamy and delicious sauce. I love experimenting with different base ingredients; in fact, roasted butternut squash is still one of my favorite base ingredients for a cheese sauce, but has been my go-to recipe for a quick weeknight sauce.
The best part of the recipe is that the blender does most of the work, and it only requires a few ingredients – soaked cashews, veggie stock and water, onion, garlic, nutritional yeast, mustard, lemon juice salt & pepper, and tapioca flour.
Plus it can be changed up to create different flavors! Try adding a little bit of taco seasoning and salsa to create a nacho cheese dip or even to top your nachos.
These are base ingredients to be added to a blender. Once blended, it is as simple as adding it to a saucepan, whisking in the tapioca flour, and letting it heat and thicken.
I then poured it over cooked gluten-free pasta, and added steamed broccoli for mac n trees!
Basic Vegan Cheese Sauce
- 1 cup soaked cashews soaked for four hours and then drained
- 1 cup low sodium vegetable stock & 1 cup of water mixed
- 1/4 cup heaping nutritional yeast
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- Small Squirt of yellow mustard (this is for a little extra flavor and acid, does not take much)- you can also sub dijon mustard
- 1-2 tbsp lemon juice (the juice from 1/2 of a lemon)
- salt & pepper to taste
- 2 tsp teaspoonstapioca flour/starch
teaspoons tapioca flour/starch
- Place all of the ingredients except the tapioca flour into a blender. Blend until smooth. Depending on your blender, it may take up to 5 minutes to break down the cashews.
- Once smooth, add the sauce to a saucepan with the tapioca flour. Whisk the tapioca flour into the sauce.
- Heat the sauce on medium until the tapioca flour activates and thickens the sauce. You may need to add additional water or vegetable stock if it becomes too thick.
- Once the sauce has thickened to your liking, pour it over your favorite pasta and enjoy!
Hi! I am Kristy. I live in Vancouver, Washington with my husband, Steve, three companion cats and one guinea pig. I became a vegetarian in 2012 and have been vegan since 2014. Since 2012, I have opened myself up to new experiences and new ways of thinking. I earned a Master of Arts in Humane Education through the Institute for Humane Education. Find out more >>