You’re gonna love this Vegan Cheese Sauce! It imitates perfectly the melted cheese of nachos, and mac & cheese sauce, with a texture that will make you wonder if it’s not really cheese.
Vegan | Gluten-Free | Soy-free
Cheese used to be one of my passions before I became vegan, and it’s one of the reasons why many people don’t take the leap to a vegan lifestyle. But I have good news: you can make delicious vegan cheeses AT HOME, and this vegan cheese sauce is proof of that. It’s so good, your gonna want to use it on EVERYTHING!
This recipe was perfected after a lot of trial & error. The first recipe I came up with, was published two years ago; and it has come a long way. Since then, I’ve tried many recipes, like the potato-carrot one, which I didn’t like the texture at all, and an only cashew recipe, which didn’t quite work out when placed in the oven. I also tried switching up with other nuts & milk. But in the end, all that trial & error, led me to combine the two main ingredients from different recipes: cashews & carrots.
Try this recipe on your potatoes
With this recipe, not only is the texture you’re going to get very similar to that of melted cheese, but the smell is also quite amazing. The taste may vary, since it’s going to mainly depend on how you season it, but I promise that the result will be so good. Who would have thought that these ingredients combined would give such a result? You can prepare this easily in a very short amount of time, and it’s also extremely versatile. Plus, it’s a very simple and inexpensive recipe.
How to use this vegan cheese:
- You can use it as an appetizer to dip nachos, pita, crudités, ect.
- Use it as a sauce to make vegan mac & cheese (my personal favorite!). It can also be used in lasagna.
- Make some badass nachos or loaded fries!
- It’s also great for replacing cheese on pizzas, hamburgers, or in general for recipes that involve yellow cheese.
Try this recipe for Mac & Cheese
Are you looking for more vegan cheese recipes?
- Pumpkin Cheese & Jackfruit Taquitos
- Vegan Broccoli Cheese Soup
- Vegan Baked Mac & Cheese
- Homemade Vegan Parmesan
- Vegan Jalapeño Poppers
- Vegan Mozzarella Sticks
Notes:
- If you don’t want to use boiled cashews, you can use softened cashews.
- Also, if you’re allergic to cashews, you can substitute with walnuts or macadamia nuts.
- This recipe works best with oat milk, but almond milk and soy milk can work too.
- It’s important to allow the cashews, carrots, onions and garlic to cool down before blending. Otherwise you may damage your blender by overheating.
Recipe: Vegan Cheese Sauce
Ingredients:
- 2 large carrots, peeled and chopped
- ½ yellow onion, chopped
- 3-4 cloves garlic, minced
- 1 cup raw cashews
- 1 ½ cups plant-based milk of choice (unsweetened)
- 3 tbsp nutritional yeast flakes (or to taste)
- ½ tbsp smoked paprika
- ½-1 tsp turmeric
- Salt & pepper, to taste
Procedure:
- To a boiling pot of water, add the chopped carrots, onions and garlic and cashews. Cook for about 10-15 minutes, or until the carrots are tender. Remove from heat, drain and allow to cool down.
- In a high-speed blender, combine the cooked cashews, carrots, onions & garlic and plant-based milk. Blend well until completely smooth; adjust milk amount if necessary.
- When completely smooth, add nutritional yeast, smoked paprika, turmeric, salt & pepper. Puree the mixture until fully incorporated. Taste and adjust seasonings as necessary.
- Now, choose how you want to use this recipe: as a dip, in mac & cheese, or some nachos. ENJOY!
Try this recipe on breakfast potatoes
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