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All Purpose Vegan Cheese Sauce

September 21, 2018 By Lisa Kitahara 9 Comments

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The Best Vegan Cheese Sauce! Made with simple plant based ingredients, this vegan cheese sauce is multi-purpose and very easy to make.

Here it is folks, the BEST Vegan Cheese Sauce that I have been raving so much about. It’s creamy, silky, thick… & tastes so cheesy- it’s truly a crowd pleasing sauce. It’s better than the ones I used to buy at the store because it doesn’t have the strange artificial flavour to it. What I love about it the most is how multi-purpose it is!

It starts off with 7 simple plant based ingredients with 5 spices.

And then all there is to it is cooking up a sweet potato, soaking some cashews and throwing it all into a blender. Now you have a sauce that you can use for snacks and meals!

This is a great sauce for mac and cheese or throwing some over regular tomato pasta (*it tastes fantastic cold, so it can be used in pasta salad too!). It’s also a great spread in sandwiches and wraps. Oh and the perfect condiment to dip fries, nachos, bread sticks and so much more!! I’ll be coming out with a couple recipes using this sauce so stay tuned 😉.

I really hope you make this Cheese Sauce & love it as much as I do because it is:

  • vegan friendly
  • dairy & gluten free
  • only 12 plant based simple ingredients
  • multi-purpose
  • way healthier than store bought cheese sauce
  • super simple, easy & fast to make
  • make-ahead friendly
  • & totally a magical crowd pleaser

If you recreate this Vegan Cheese Sauce recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!

Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!

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The BEST Vegan Cheese Sauce

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★★★★★

5 from 2 reviews

The Best Vegan Cheese Sauce! Made with simple plant based ingredients, this vegan cheese sauce is multi-purpose and very easy to make.

  • Author: Lisa Kitahara
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 1.5 cups 1x
  • Category: Condiments
  • Method: Blending
  • Cuisine: North American

Ingredients

Units Scale
  • ½ cups (75g) cashews (soaked)
  • 1 tbsp miso paste
  • 1 ½ tbsp tomato paste
  • ¼ c nutritional yeast OR vegan shredded cheddar cheese
  • ¼ lemon, juiced (~approx. 1 tbsp)
  • ⅔ cup (160ml) almond milk
  • 1 small sweet potato, cooked (½ cup mashed)
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp turmeric
  • ½ tsp ground mustard powder or 1 tsp dijon mustard
  • ½ tsp paprika
  • salt and pepper to taste

Instructions

  1. Cook up the sweet potato either in the microwave, baked or boiled.
  2. Combine all ingredients into a high speed blender and blend until smooth.
  3. Use immediately or transfer into a mason jar or airtight container. It will last in the fridge up to one week.

Nutrition

  • Serving Size: ¼ cup (67g)
  • Calories: 101
  • Sugar: 2.56
  • Sodium: 56mg
  • Fat: 4.85
  • Saturated Fat: 0.78
  • Unsaturated Fat: 3.38
  • Trans Fat: 0
  • Carbohydrates: 10.85
  • Fiber: 2.66
  • Protein: 5.35
  • Cholesterol: 0

Keywords: multipurpose vegan cheese sauce

Did you make this recipe?

Tag @Okonomikitchen on Instagram and hashtag it #okonomikitchen

SAVE IT FOR LATER!

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Reader Interactions

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  1. Claire says

    October 18, 2018 at 3:01 pm

    Is nutritional yeast crucial for this recipe?

    Reply
    • Lisa Kitahara says

      October 19, 2018 at 1:49 am

      yes, as it gives it a cheesy flavour! 🙂

      Reply
  2. Michael Victoria says

    November 10, 2018 at 4:21 am

    Could you recommend a substitution for the nutritional yeast? I need to avoid consuming it.

    Reply
  3. Alexandra says

    December 08, 2018 at 3:12 pm

    Do you think this would work with a white potato instead?

    Reply
  4. Christine says

    March 01, 2019 at 7:30 pm

    I just made this with white potato and a carrot instead of the sweet potato (didn’t have a sweet potato). Followed the rest of the recipe as written and it is awesome!!! I love the addition of miso and tomato paste..very Unami! Great job!!!

    Reply
  5. Christine says

    March 02, 2019 at 4:34 am

    *umami ; )

    Reply
  6. Bonnie says

    March 25, 2020 at 12:16 pm

    LOVE this cheese sauce! It has become a weekly staple of mine. So easy to make and so flavourful - super cheesy tasting!

    ★★★★★

    Reply
    • Lisa Kitahara says

      March 30, 2020 at 4:12 am

      Yay, thanks so much bonnie!

      Reply
  7. Pixie says

    August 10, 2022 at 1:04 am

    This is the best vegan cheese sauce ever! I cook my sweet potato in the instant pot, it comes out nice and soft. I usually make a double batch and freeze some in large ice cube trays. When frozen, I put them in a ziplock bag in the freezer and one cheese cube is perfect for one portion.

    ★★★★★

    Reply

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About Me

Hi! I'm Lisa. Welcome to Okonomi Kitchen! Here you'll find delicious vegan recipes that are healthy, simple & easy to make.
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