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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The BEST Vegan Cheese Sauce


  • Author: Lisa Kitahara
  • Total Time: 15 minutes
  • Yield: 1.5 cups 1x

Description

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


Ingredients

Units Scale
  • 1/2 cups (75g) cashews (soaked)
  • 1 tbsp miso paste
  • 1 1/2 tbsp tomato paste
  • 1/4 c nutritional yeast OR vegan shredded cheddar cheese
  • 1/4 lemon, juiced (~approx. 1 tbsp)
  • 2/3 cup (160ml) almond milk
  • 1 small sweet potato, cooked (1/2 cup mashed)
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp turmeric
  • 1/2 tsp ground mustard powder or 1 tsp dijon mustard
  • 1/2 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.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Condiments
  • Method: Blending
  • Cuisine: North American

Nutrition

  • Serving Size: 1/4 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

SAVE IT FOR LATER!

Konnichiwa

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.


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9 Comments

  1. 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.

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

  3. 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!!!