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!
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PrintThe BEST Vegan Cheese Sauce
The Best Vegan Cheese Sauce! Made with simple plant based ingredients, this vegan cheese sauce is multi-purpose and very easy to make.
- 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
- 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
- Cook up the sweet potato either in the microwave, baked or boiled.
- Combine all ingredients into a high speed blender and blend until smooth.
- 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
Claire says
Is nutritional yeast crucial for this recipe?
Lisa Kitahara says
yes, as it gives it a cheesy flavour! 🙂
Michael Victoria says
Could you recommend a substitution for the nutritional yeast? I need to avoid consuming it.
Alexandra says
Do you think this would work with a white potato instead?
Christine says
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!!!
Christine says
*umami ; )
Bonnie says
LOVE this cheese sauce! It has become a weekly staple of mine. So easy to make and so flavourful - super cheesy tasting!
★★★★★
Lisa Kitahara says
Yay, thanks so much bonnie!
Pixie says
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.
★★★★★