The BEST Vegan Cheese Sauce… it’s truly magical. Made with simple plant based ingredients, this vegan cheese sauce is multi-purpose and makes up for fast & easy meals. (vegan & gluten free)
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 goes well with everything- and I mean everything.
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:
dairy & gluten free
only 12 plant based simple ingredients
way healthier than store bought cheese sauce
super simple, easy & fast to make
& totally a magical crowd pleaser
If you recreate this AMAZING cheese sauce and use it in a dish please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!
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.
SERVINGS: 1.5 cups
PREP TIME: <10 minutes
COOK TIME: 5 mins
1/2 c cashews (soaked)*
1.5 tbsp tomato paste
1 tsp miso paste
1/4 c nutritional yeast
1/2 lemon juiced
2/3 c almond milk
1 small sweet potato (1/2 c cooked)
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp tumeric
1/2 tsp ground mustard (or 1 tsp regular mustard)
1/2 tsp paprika
salt and pepper to taste
*sub sunflower seeds if nut allergy