All-Purpose Vegan Cheese Sauce

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4.9 from 9 reviews
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All-Purpose Vegan Cheese Sauce

Vegan, gluten-free, grain-free, refined sugar-free, soy-free

By

Here it is: my favorite vegan “cheese” sauce that not only tastes amazing, but can also be used in a wide variety of dishes! Who knew that just a few simple ingredients could create such a silky, decadent, and pourable sauce? No, the recipe isn’t quite a dead ringer for traditional cheese sauce, but we think it’s delicious in its own right. This pairs perfectly with my Chili Cheese Nachos or Mac and Peas recipes from Oh She Glows Every Day, but is just as good heated up and used as a nacho dip for salsa, guacamole, or refried beans. It’s also fantastic drizzled over roasted or steamed broccoli or cauliflower. A big thanks to Ruth Tal’s Super Fresh cookbook for inspiring this versatile and wallet-friendly recipe.

Yield
1 cup (250 mL)
Soak time
overnight or 30 minutes
Prep time
Cook time

Ingredients:

  • 1/4 cup (35 g) raw cashews, soaked*
  • 1 1/4 cups (190 g) peeled and diced yellow or red potatoes**
  • 1/2 cup (60 g) peeled and diced carrots**
  • 2 to 3 tablespoons (8 to 11 g) nutritional yeast, to taste
  • 2 tablespoons (30 mL) grapeseed oil or refined coconut oil***
  • 2 1/2 tablespoons (37.5 mL) water
  • 1 1/2 teaspoons (7.5 mL) fresh lemon juice
  • 1/2 teaspoon fine sea salt, or to taste
  • 1 medium (4 g) garlic clove, peeled
  • 1/2 to 3/4 teaspoon white wine vinegar, to taste
  • Sriracha or other hot sauce, to taste (optional)

Directions:

  1. Soak the cashews in a bowl of water overnight. Drain and rinse. (For a quick-soak method, bring a small pot of water to a boil and turn off the heat. Add the cashews to the hot water and soak for 30 to 60 minutes. Drain and rinse.)
  2. Add potatoes and carrots to a small pot and cover with water. Bring to a boil, reduce heat to medium, and simmer uncovered for 10 to 15 minutes until fork tender. Drain. Alternatively, you can steam the veggies until cooked through.
  3. Add all ingredients except hot sauce to a high-speed blender and blend until smooth. (See my tip for a food processor option.) If the mixture is too thick, a splash of water or oil can help it along. Sample the sauce and adjust seasonings as desired. Add Sriracha (or other hot sauce) as preferred, if you’d like to give the cheese a spicy kick! The sauce will keep for up to one week refrigerated in an airtight container.

Tips:

* If your blender has a hard time blending cashews smooth, you may omit them (or try using a tablespoon of raw cashew butter instead!).

 

** To cut down on cooking time, be sure the potatoes and carrots are diced finely.

 

*** If you don’t have either of these oils on hand, a light-tasting olive oil should do the trick. Be sure not to use virgin coconut oil as it can impart a coconut flavour in the sauce (unless you’re down with that of course!). Refined coconut oil has no flavour.

 

If you don’t have a high-speed blender, a heavy-duty food processor will work in a pinch. Note that you may have to process the mixture for several minutes, and keep in mind that if you use cashews they won’t fully break down like they do in a Vitamix, resulting in a slightly more textured sauce.

 

Make it nut-free: simply omit the cashews. The sauce won’t be quite as rich, but still tastes great. You can also add an extra tablespoon of nutritional yeast if omitting the cashews.

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{ 66 comments… read them below or add one }

1 Jennifer Malka November 9, 2017

I made this amazing sauce for a quinoa broccoli casserole – SO GOOD! Yet, as I was spooning the left over sauce into my mouth, I thought, there must be a similar recipe that could stand alone as an alternative to yogurt… Does something like this exist?

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2 Angela (Oh She Glows) November 10, 2017

Hey Jennifer, haha you sound like me! :) I do have a “cheater’s” blender yogurt recipe using coconut flesh, but nothing else at the time. I will have to get the wheels turning! http://ohsheglows.com/2015/05/20/super-thick-coconut-yogurt-the-shortcut-method/

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3 Lindsay Szymanski November 13, 2017
Recipe Rating:

This was awesome!

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4 Angela (Oh She Glows) November 14, 2017

So happy to hear you enjoyed it Lindsay!

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5 marta November 15, 2017
Recipe Rating:

Delicious! Best faux cheese sauce I’ve tried, and I’ve tried aplenty! Thanks, Angela!

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6 Angela (Oh She Glows) November 16, 2017

So happy you love it so much Marta! Thanks for trying it out

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7 Donna Layton November 16, 2017
Recipe Rating:

Made this last night to put on a baked potato with lentil chili. Was so yummy!!! Have you ever frozen this?

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8 Angela (Oh She Glows) November 17, 2017

That sounds like a great combo! I love it with my chili and cheese nachos from book #2 as well. I have tried freezing it. There is a slight texture change after thawing (it’s not quite as smooth…I believe which is due to the potato), but it’s fairly slight. Otherwise it freezes quite well. I like to freeze it in a freezer safe zip bag with the air pressed out.

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9 Renata November 18, 2017

Hi Angela!
Congrat for your 9 years! What do you think, what should I use? We don’t eat potato. Thank you

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10 Angela (Oh She Glows) November 18, 2017

Thanks Renata! I don’t know of a sub for potato in this recipe. I would say sweet potato, but it’ll obviously changed the flavour to lend more sweet. If you try anything please report back! :)

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11 Jessica November 24, 2017

Trying using cauliflower or squash :)

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12 Amy November 20, 2017

Hi Angela!

I absolutely adore your creations and have included recipes from your cookbooks and website into our weekly regimen of meal planning. The one thing I struggle with is finding a good cheese sauce substitute that doesn’t contain any nuts! I Struggle with having to maintain a wheat, dairy, and nut free diet due to dietary allergies and have not yet been able to find a good “cheese” base that doesn’t contain cashews! Do you have any suggestions for a nut-free “cheese” sauce alternative?

Thank you :)

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13 Angela (Oh She Glows) November 20, 2017

Hey Amy, Thank you so much for your kind words! For this recipe in particular, you can totally omit the cashews and it still tastes great (it just lose a tiny bit of richness). Hope this helps, and thanks for reading!

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14 Eva November 21, 2017

I’ve seen recipes that use white beans instead so you can give that a try instead of cashews!

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15 Markeeta November 21, 2017

Sunflower seeds are a good substitute. 👩🏽‍🍳

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16 Tina January 29, 2018

How much sunflower seeds would you use? Would it be a 1:1 substitution and would you soak them for the same amount of time as the cashews?

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17 Angela (Oh She Glows) January 30, 2018

Hey Tina! Yep, I would soak them for the same amount of time, and I’d probably use 3 tablespoons as opposed to 1/4 (just because the seeds are smaller and tend to pack in the measuring spoon/cup a bit tighter). Hope this helps! I’d love to hear how it goes. You can also make this sauce without any nuts or seeds too.

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18 Betsy November 21, 2017

This cheese sauce is delicious mixed with rotel, with tortilla chips. It has the same warm, smooth consistency of the velveeta rotel dip that is so popular with non-vegans, but so much healthier. Thanks!

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19 Angela (Oh She Glows) November 22, 2017

I’m so happy you love it Betsy! I would agree about the Velveeta comparison!

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20 Louise November 27, 2017

I love this recipe!! I have a bunch of potatoes to use up and wondered you’ve ever frozen this sauce and how it does. Thanks!

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21 Angela (Oh She Glows) November 28, 2017

Hey Louise, I have tried freezing it! It freezes and thaws fairly well, however due to the potatoes the texture changes slightly after thawing. It becomes a tiny bit grainy maybe, but it’s very slight. If you try it out I’d love to know your opinion. Hope this helps!

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22 Becca November 27, 2017

Does anyone know the nutrition facts for this and how much each serving?

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23 Lisa December 6, 2017

I would like to preface this comment with the statement that I normally really like Angela’s recipes. Tonight, I made a double batch of this “cheese” sauce to toss with whole wheat fussili and chick’n style soy curs. I found the texture of the sauce really nice, but unfortunately I also found it ti be too plain in taste, and definitely not as cheesy tasting, when compared with the silky vegan cheezy sauce I usually make. To kick the flavor and cheesiness level up of the double batch, I added an extra one tablespoon of lemon juic , 2 tsp white miso, 1 tsp dijon mustard, and a few shakes of Cholula sauce. This did the trick Very tasty!

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24 Lisa December 6, 2017

In my previous comment I neglected to mention that I also added in 1.5 tsp granulated onion power. =)

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25 Angela (Oh She Glows) December 7, 2017

Hey Lisa, I love your cheese sauce hacks!! Thanks for sharing. :) It’s an easy recipe to taste and tweak to your preference which is so nice.

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26 tracy December 29, 2017
Recipe Rating:

Thanks Lisa I found the same thing, we must have the same palate I used your suggestion and it was perfect and cheesy

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27 Meg December 7, 2017

Does soaking the cashews remove the cashew-y flavor? I’ve tried cashew cheese before without soaking, and it just tasted like nuts to me. Not what I wanted on my macaroni! Thanks for sharing.

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28 Angela (Oh She Glows) December 8, 2017

Hey Meg, The cashew flavour is quite light in this sauce since there’s only 1/4 cup. I don’t find it’s a prominent flavour in this case! I’m not sure whether soaking reduces the cashew flavour though…maybe a tiny bit since it adds a bit of water?

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29 Nahir December 22, 2017

What you can do is use the water you soaked the cashews in the recipe instead of using fresh water. it adds to the flavor quite well.

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30 Melissa December 8, 2017
Recipe Rating:

Hi! This was delicious! I accidentally doubled the amount of cashews but went with it and just added a bit more (not really double, just a generous rounding up) of all the liquids – which ended up yielding the perfect amount to amply cover the lentil bolognese casserole without any gaps.

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31 Angela (Oh She Glows) December 8, 2017

So happy you enjoyed it Melissa! A double batch is always a good idea :)

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32 Chantal December 12, 2017
Recipe Rating:

Really yummy sauce! I am wondering if it is possible to freeze though?

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33 Angela (Oh She Glows) December 12, 2017

Glad it was a hit, Chantal!
There is a slight change in texture when freezing and thawing (due to the potato, I think), but it works pretty well. Let me know if you try it out!

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34 Sheebu December 19, 2017

This was so so so helpful! I’m not a vegan yet but I’m considering vegansim. This recipe makes me feel so good that I can still enjoy cheesey dishes if I turn to the better lifestyle of vegans!

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35 Angela (Oh She Glows) December 19, 2017

That’s so great to hear :) Thank you!

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36 Nahir December 22, 2017

Would the recipe work using another type of seed, like almonds or pumpkin seeds?

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37 Angela (Oh She Glows) December 23, 2017

Hey Nahir, The cashews are optional so you can just leave them out, or you could try using soaked sunflower seeds or blanched (skinless) almonds. Please let us know how it goes if you try anything!

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38 Rachel Williams December 23, 2017

Have not tried any of your recipes but plan to. A friend of mine uses your recipes all the time and encouraged me to try them. Thanks.

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39 Angela (Oh She Glows) December 24, 2017

Hey Rachel, Welcome to the blog! :) So happy to hear that your friend brought you here. I hope you enjoy the recipes.

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40 Crystal Anderson January 5, 2018

That looks amazing!

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41 Lee January 17, 2018

I’m violently allergic to nutritional yeast! Would it still work out without it?
Thanks!
Lee

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42 Angela (Oh She Glows) January 17, 2018

Hey Lee, Oh no! The sauce will still work, but the flavour won’t be quite as cheesy and you’ll likely have to adjust the other ingredients (maybe less lemon/vinegar). Please let me know if you try it out!

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43 Lee January 18, 2018

Ok! Thanks for the response!

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44 [email protected] January 18, 2018

Hi there love your blog. Thank you so much for sharing your ideas and inspiration. I was wondering could I swap this cheese sauce instead of the basil cashew one to make lasagne? Also is there a way to make it a toddler friendly recipe my 3 year old is super fussy. She barely touches my vegan cooking so I often resort to buying her chicken or vegetarian mince instead of using lentils and stuff but I really want her to eat healthily and not have the stress of constantly making two meals for the both of us.

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45 Angela (Oh She Glows) January 19, 2018

Hey Chelsey,
Thank you so much for the kind words!
I haven’t tried the cheese sauce in the lasagna before but I have wondered too if it would work. If you attempt anything I’d love to hear how it goes!
As for making it kid-friendly, I would consider toning down the lemon and omit the white wine vinegar, garlic, and cayenne/sriracha.

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46 Karin January 21, 2018

Can you freeze the cheese sauce?

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47 Angela (Oh She Glows) January 22, 2018

Hi Karin, You can, but I find the texture changes slightly when thawing (the cheese sauce gets a tad bit grainy), but the taste is pretty much the same.

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48 Gabi January 21, 2018

Tried this recipe for the first time and the taste is amazing! However the texture feels a bit gluey. Has anyone else had this experience? My guess is the potatoes are causing the texture but I wanted to see if anyone else had ideas about it!

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49 Angela (Oh She Glows) January 22, 2018

Hey Gabi,

Yes it’s a result of the potato starches I believe. :) I kind of like it because it reminds me of cheese sauce. If it bothers you, I would suggest trying with cooked cauliflower..I haven’t tried it yet but I’ve heard that it can work in place of the potatoes. Hope this helps :)

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50 Courtney January 24, 2018
Recipe Rating:

Hi Angela – should I be melting the refined coconut oil before using?

Thanks!

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51 Angela (Oh She Glows) January 24, 2018

Hey Courtney, I measure it from solid state, and then I melt it before adding to the blender. Hope this helps! :)

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52 Claire Swift January 28, 2018

Made this today with red potatoes – excellent flavor and nacho cheesy texture! I mixed some of my favorite salsa into it and it made a perfect chip dip… will definitely keep this as a go-to recipe!

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53 Jo January 28, 2018
Recipe Rating:

Hahh, this is pure genius! Even the stickiness of it, just like a cheese sauce. I will try to fool some omnivores with this. I made this tonight and will be serving it with a vegan sweet potato bar tomorrow for dinner.
Thank you!

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54 Angela (Oh She Glows) January 29, 2018

Hey Jo, Totally agree with you on the consistency! That sweet potato bar sounds like a dream. What are you serving with it?

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55 Priya February 3, 2018

Just made this recipe and it turned out beautifully! Wondering how you typically reheat the sauce if making it in advance?

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56 Angela (Oh She Glows) February 5, 2018

Hey Priya, I put it in a medium pot and heat it over low heat. I don’t have a microwave so I haven’t tested it in the micro before. Hope this helps!

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57 Amit February 4, 2018

HI I just wanted to ask if the white wine vinegar can be substituted with apple cider vinegar?

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58 Angela (Oh She Glows) February 5, 2018

Hey Amit, I haven’t tried it with ACV, but it should be fine. ACV has a bit sweeter flavour so it might stand out a bit more? I’d love to hear how it goes!

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59 Annica February 7, 2018

Hi, this looks so creamy and yummy! I’m mostly comenting to sign up for your newsletter, idk how else to do it 😆

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60 Angela (Oh She Glows) February 8, 2018

Hey Annica, You can sign up here: http://ohsheglows.com/newsletter/ Hope this helps and thanks for your support!

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61 Carol Candels February 16, 2018

This is so good! Thank you!

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62 Ann February 23, 2018

We need to keep our little off potatoes for a while. Any substitution suggestions?

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63 Angela (Oh She Glows) February 25, 2018

Hi Ann, I haven’t tried these yet, but you may be able to use sweet potato or even cauliflower in place of the potatoes.

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64 taya February 23, 2018
Recipe Rating:

Absolutely amazing….

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65 Erin February 23, 2018

My sister in-law made this for your nachos and it was amazing!! I was just wondering if you can make it ahead and freeze it?

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66 Angela (Oh She Glows) February 25, 2018

Hey Erin, I’m so glad you enjoyed it! Thanks :) As for freezing, I have tried freezing it before (make sure it’s fully cooled first). I find it thaws fairly well, but the texture does thicken a bit and it becomes *slightly* grainy after thawing. I think this is from the potato? Anyway, I didn’t notice much of a flavour change at all so all in all I think it’s an option if you are in a pinch and need to make it ahead.

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