oh my gosh, the excitement i’ve had over sharing The Easiest Vegan Cheese Sauce!! i crafted this sauce a few weeks ago on a whim and had to make it a few times to perfect! well, it’s now perfect, oh so delicious and you’ll be so surprised at the ingredients!
the base is made with dairy free milk (you could use cashew milk if you want) but i used almond. you can use any kind (soy, hemp, etc) as long as it’s plain and unsweetened.
that’s what counts- plain and unsweetened. then, there’s canned pumpkin puree, nutritional yeast, some seasonings, mustard and flour.
as far as flour, i’ve tried with gluten-free all purpose flour, but i bet tapioca or arrowroot would be great too as they’re wonderful for thickening.
how gorgeous is that deep yellow color?! that’s thanks to pumpkin puree. it’s such a creamy component in this recipe and you can’t taste it.
the seasonings and other flavors overpower the pumpkin flavor if you’re not the hugest fan of it.
while i have not tried any other subs, maybe canned sweet potato or butternut squash could take it’s place.
i made vegan Mac n cheese with the sauce but the possibilities are ENDLESS! you can use it for anything and everything, seriously, it’s so versatile.
from vegan nachos, to dipping sauce, as a pizza topping, i mean, what can’t you use this sauce for?
as you know, i appreciate a good sauce more than most and and thoroughly enjoy honing my sauce-making craft.
The Easiest Vegan Cheese Sauce is no exception and it’s just as good if not better than other cheese sauces i’ve made in the past.
there’s just SO many ways you can make vegan cheese sauces. from sweet potatoes to regular potatoes, cashews, tofu, sunflower seeds, carrots and more.
the options are endless but i think this is a nice alternative to all of those because it’s on the lighter side and the flavor is deep.
here’s everything you need to make The Easiest Vegan Cheese Sauce
- unsweetened plain dairy free milk
- nutritional yeast
- canned pumpkin
- gluten-free all purpose flour
- onion salt
- hot sauce
- sea salt and pepper to taste
the sauce is really easy to make on the stove top, you just have to make sure you’re stirring/whisking it really well to avoid clumps.
the flour can become clumpy, so i recommend adding that once it comes to a boil. everything else can be added at once.
after you add the flour and the sauce is boiling, just stir often with a whisk.
if you love The Easiest Vegan Cheese Sauce, then you’ll enjoy these recipes too!
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The Easiest Vegan Cheese SauceDifficulty: Easy
2 cups dairy free plain and unsweetened milk
1/2 cup canned pumpkin puree
1/4 cup nutritional yeast
2 tbsp gluten-free all purpose flour (could probably sub tapioca or arrowroot)
1/2 tbsp onion salt
1 tsp paprika
1 tsp mustard
1/2 tbsp finely minced garlic
dash of hot sauce
salt and pepper to taste
- add all ingredients but the flour to a large pot and mix well. turn the heat onto medium heat.
- once the sauce comes to a boil, stir well and add in the flour while continuing to stir often.
- cook for 15 minutes and stir with a whisk frequently so that no clumps form.
- serve the sauce with pasta or really anything else because it’s super versatile. store in the fridge in an airtight container and enjoy!