The Best Vegan Cheese Sauce Recipes
EASY VEGAN CHEESE SAUCE
Easy vegan cheese sauce, ready in 3 minutes! A super simple and nut-free plant-based recipe which requires only a handful of ingredients. This vegan queso is perfect for pizza, nachos, Mac and Cheese, burgers, pasta bake, toast, and more savory recipes. The sauce doesn't contain cashews!
Provided by Michaela Vais
Categories Side Dish
Time 3m
Number Of Ingredients 7
Steps:
- Put all ingredients into a saucepan and stir with a whisk. Once everything is combined, turn on the heat and bring the mixture to a boil while stirring constantly.
- Let simmer on low to medium heat for about one minute until the sauce is stretchy.
- Enjoy this vegan cheese sauce with nachos, on pizza, over pasta, and many other savory dishes! Please read the recipe notes below.
Nutrition Facts : ServingSize 72 g, Calories 148 kcal, Carbohydrate 10.4 g, Protein 3.9 g, Fat 10.8 g, SaturatedFat 9.3 g, Fiber 2.2 g, Sugar 2.3 g
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- Add all ingredients into a high-speed blender. I've found that one like a Vitamix or Blendtec work the best because you're able to create enough speed and friction to actually warm up the cheese sauce.
- Blend on high for 5 minutes or until thickened to your liking. Listen to your blender while it's working. If the motor starts to make a deeper sound like it's having to work harder, the cheese is getting thicker and it's time to check it.
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- You can either soak the cashews overnight in a bowl covered by a few inches of water or do the quick soak method. To quick soak, bring a small pot of water to a boil then remove from the heat and add the cashews. Allow to soak for 30 minutes then strain and rinse before using in the recipe.
- Bring a small pot of water to a boil then add the diced potatoes and carrots. Boil for about 10 minutes, until the vegetables are fork tender. Strain the excess water and allow to cool.
- Add the cooked vegetables, soaked cashews, nutritional yeast, garlic powder, onion powder, vinegar, lemon juice, salt and 3 tablespoons of water to the blender. Blend on high, scraping down the sides as needed or adding more water to help blend. I recommend adding just 1-2 tablespoons of water in between blending until the desired consistency is reached. It should be pourable but still thick and creamy. Taste test to see if you prefer more sour (vinegar/lemon juice) or more salt. Add more as desired and blend until smooth.
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