Vegan Cheesy Sauce

Vegan Cheesy Sauce

Here’s a super versatile Cheese Flavoured Vegan Sauce – perfect for your baked dishes, casseroles, pastas, spaghetti, gnocchi, courgetti or anything that requires a delicious vegan cheesy touch.

Like all my sauces, I add everything into a NutriBullet or high speed blender, with minimum chopping & dishes to clean and most importantly minimum time! This recipe takes only 2-3 mins including grabbing all your ingredients. Isn’t that just perfect? Also all these ingredients are easy to find in local supermarkets or online stores like Amazon or Ocado.

To keep my sauce completely vegan I used a plant based milk (unsweetened almond milk – you can even make this yourself with my simple homemade almond milk recipe), and nutritional yeast to intensify that cheese flavour.

You can adjust seasoning of salt, spice & chilli according to your preference but the recipe is pretty much fool proof.

Recipes Made with Vegan Cheesy Sauce

My two favourite recipes using this sauce are my delicious and filling Vegan Cauliflower & Broccoli Cheese Casserole and my nourishing Purple Sweet Potatoes Baked in Vegan Cheesy Sauce.

You can add this vegan sauce to so many dishes to replace dairy cheese and make your meals vegan friendly. Because this sauce takes almost no time to make, you can quickly whip up a serving whilst cooking your main dish.

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Prep Time2 mins

Ingredients
 2 cups plant based milk (I used unsweetened almond milk)
 ¼ cup oat flour
 ¼ cup nutritional yeast
 ¼ lemon juice
 1 tsp chopped garlic
 1 tsp salt
 1 low salt stock cube dissolved in hot water
 ½ tbsp mustard
 1 cup unsalted cashews soaked in hot water

Method
1

Add all your ingredients into a NutriBullet, adding your soaked cashews last so they are softened enough (discard the cashew nut water)

2

Blitz to a runny consistency

3

Use in your casseroles, baked dishes, pastas, courgetti, spaghetti... anything that requires a cheese vegan sauce

Ingredients

Ingredients
 2 cups plant based milk (I used unsweetened almond milk)
 ¼ cup oat flour
 ¼ cup nutritional yeast
 ¼ lemon juice
 1 tsp chopped garlic
 1 tsp salt
 1 low salt stock cube dissolved in hot water
 ½ tbsp mustard
 1 cup unsalted cashews soaked in hot water

Directions

Method
1

Add all your ingredients into a NutriBullet, adding your soaked cashews last so they are softened enough (discard the cashew nut water)

2

Blitz to a runny consistency

3

Use in your casseroles, baked dishes, pastas, courgetti, spaghetti... anything that requires a cheese vegan sauce

Vegan Cheesy Sauce

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