Get the Recipe: Vegan Cheese Sauce
This vegan cheese sauce is full of flavor, smooth and creamy, despite being completely dairy free. You can serve it as a sauce or a dip with any plant based meal of your choice! It’s perfect for mac and cheese, lasagna, as a pizza sauce or as a dip for chips. Made with just simple ingredients in 5 minutes.
Ingredients
- 2 cups cashews, *
- 2 1/2 cups plant based milk
- 1 tbsp mustard
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice
- 2 tbsp tapioca flour
Equipment
- Blender or food processor
- Saucepan
Instructions
- Drain and rinse the cashews thoroughly after soaking, then transfer them to a blender or food processor together with all the other ingredients except for the tapioca flour. Blend for a couple of minutes until very smooth and no cashew lumps remain.2 cups cashews, 2 1/2 cups plant based milk, 1 tbsp mustard, 1/2 tsp cumin, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 cup nutritional yeast, 2 tbsp lemon juice
- Transfer the sauce to a pan together with the tapioca flour. Stir over a medium heat for around 3-4 minutes, until the vegan cheese sauce reaches your desired consistency.2 tbsp tapioca flour
Video
Notes
* Make sure that the cashews are softened. To soften the cashews, you can soak them in water for around 4 hours, or simmer in a saucepan for 15 minutes. A properly-soaked cashew will come apart between your fingers.
Calories: 205kcal, Carbohydrates: 13g, Protein: 7g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Sodium: 127mg, Potassium: 255mg, Fiber: 2g, Sugar: 2g, Vitamin A: 65IU, Vitamin C: 2mg, Calcium: 109mg, Iron: 2mg