Learn how to make Vegan Cheese Sauce, which is ready in 15 minutes and tastes just like your favourite cheese sauce! It’s creamy, saucy and is perfect for a dip, nacho cheese, mac and cheese and so much more!!
Today’s post is all about vegan cheese sauce, because how do I not have a vegan cheese sauce post?! You know that on JITK I always strive to make my posts incredibly useful and let me tell you, you need this post and this cheese sauce. If you’ve been wanting a creamy, saucy, cheesy and made in 15 minutes cheese sauce to spread on every single thing, you’ve just found it.
Growing up, I had always loved cheese. Cheese in every form was always always welcome, and don’t get me started on the creamy liquid form of cheese. A cheese that I can drizzle all over everything? Yes please. Now that I’m vegan, I have my go to vegan cheeses, but I always love to make a great cheese sauce. It’s incredibly versatile, goes with so many things, and is so easy to make. Let’s get into it!
This vegan cheese sauce is made with nutritional yeast, carrots and cashews – its three power ingredients.
Making these vegan cheese sauce is very easy. Each step helps to really develop the flavour, while ensuring that the cheese flavour stands out above all others.
First, you sauté your onion and your carrots. Your carrots are for colour and to thicken your vegan cheese sauce. Your onion is for flavour! Then you add that to the blender along with your two other power ingredients, nutritional yeast (for that cheesy flavour) and cashews (for thickness and creaminess). Then you add in amazing seasonings, nut milk and lime juice that complement and really pull out that cheese flavour. Blend, and enjoy!
For this vegan cheese sauce I used Bob’s Red Mill Nutritional Yeast. Let me count the ways I love this nutritional yeast. First, it’s honestly the best quality nutritional yeast I’ve found. The packaging makes it very easy to scoop out (thanks to the zip top) or use in any way (like sprinkle right onto your popcorn). I also love that a lot comes in the package, so it lasts quite a while. We use our nutritional yeast aka our ‘nooch’ quite often in vegan pastas, Caesar salad dressings and so much more, and our first bag for the year still has a little bit left. That includes the fact that I made this cheese sauce with it, and two other dressings with nooch last week! Before I continue, you may be wondering, what is nutritional yeast?
“Nutritional yeast aka nooch is an inactive yeast made from sugarcane and beet molasses. Think of it like mushrooms. Because it’s inactive yeast, you can’t use it to cook. However, it is basically a super food – it is high in B12, protein, folate, thiamine, riboflavin, niacin, selenium and zinc.
It’s gluten free, vegan and is a great source for your B12 vitamins. I could go on and on about nutritional yeast, but it has a cheesy taste that is super popular in the veg community for adding to sauces, popcorn and even to make a vegan parmesan cheese.”
Now that we are clear on that, nooch is THE star ingredient in this recipe. Feel free to add in an extra tablespoon if you want even more nooch love, just know that the recipe is perfect as is. If you want to find even more nutritional yeast recipes, then check out another recipe that I used with it: Vegan Herbed Parmesan Crackers. I even dive into many more ways that you can use it, including on kale chips!
Now, let’s get to making this cheese sauce! After tasting it, you’ll understand what all the excitement is about. This makes a good 1 3/4 cups of cheese sauce. After taste testing it a few times, you might now be wondering how else you can use it. I’ve got you covered:
Plus, there are so many other ways. The above are just my go to favourites. Rest assured that you’ll definitely find a multitude of ways to use it and enjoy it, trust me!
A: Yes it can! You can freeze this sauce in an air-tight jar or even in a zipped bag. Thaw it in the fridge overnight. You may need to re-blend it with a little more nut milk, vegetable broth or water since it will get very thick.
Q: How long can vegan cheese sauce last in the fridge?
A: This vegan cheese sauce can last in your fridge for up to 5 days. It depends on your ingredients, of course. Using the freshest ingredients will ensure that it lasts longer. You’ll probably eat it before then anyway, since there are so many ways to use it!
You’re in luck friends! Yes I do:
I also have a Pistachio-Crusted Vegan Cheese Ball
I hope you enjoy this vegan cheese sauce friends! Let me know in the comments section below!
This post is sponsored by Bob’s Red Mill. Thanks so much for supporting the brands who support Jessica in the Kitchen! All texts and opinions are my own.
You can prep the ingredients while your carrots and onions are cooking down.
You can substitute almond milk for any other nut milk. Soymilk and cashew milk will yield a slightly thicker sauce.
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