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The Ultimate Vegan Cheese Sauce

This velvety vegan cheese sauce is deliciously cheesy, ultra creamy, and super low in fat and calories!

This velvety vegan cheese sauce is ultra creamy, deliciously cheesy, & super low in fat and calories... You're going to want to put it on everything!!! @choccoveredkt


You’re going to want to put this luxurious vegan cheese sauce over everything.

And the best part is that it is allergy-friendly – no dairy, no tofu, no gluten, and NO cashews!

This was one of those weeknight throw-a-bunch-of-ingredients-together-and-see-what-happens recipes.

I hadn’t prepared anything for dinner and arrived home feeling super hungry after being out all day. Pasta is one of my go-to meals on those types of days, and this quick vegan white sauce was the result of looking through my kitchen cabinets to see what could go with the pasta.

The entire meal was done in barely more time than it takes to boil water!

My favorite comfort food is comfort food that takes longer to eat than to make ♥

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This velvety vegan cheese sauce is ultra creamy, deliciously cheesy, & super low in fat and calories... You're going to want to put it on everything!!! @choccoveredkt


Ways To Use This Vegan Cheese Sauce

Or you could serve yourself a giant bowl of this creamy and ultra velvety vegan cheese sauce and eat it with a spoon.

Am I the only one who does this with cheese sauce???

This velvety vegan cheese sauce is ultra creamy, deliciously cheesy, & super low in fat and calories... You're going to want to put it on everything!!! @choccoveredkt


You know how much I love giving options in my recipes.

This vegan cheese sauce is no exception, and you have a few options here.

I developed variations both with and without nutritional yeast, because I know the ingredient isn’t always easy to find and that not everyone is a fan.

If you’ve never heard of nutritional yeast, it’s something used quite often in vegan cooking because of its addictively cheesy taste.

To be clear, nutritional yeast does not taste exactly like cheese; it just has that same umami flavor.

(Umami—or savory—is one of the five basic tastes, along with sweet, sour, salty, and bitter.)

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vegan mac and cheese


If you try this recipe, I’d love to see!

Please feel free to share your photos on the Chocolate Covered Katie Instagram page.

The Ultimate Vegan Cheese Sauce Recipe


Also be sure to try this Vegan Mac And Cheese

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The Ultimate Vegan Cheese Sauce

This velvety vegan cheese sauce is ultra creamy and easy to make!
4.88/5 (115)
Total Time 5 minutes
Yield 1 3/4 cup


  • 1 cup cooked white beans, such as cannelini
  • 1/2 cup milk of choice, preferably unsweetened
  • 1/3 cup cheese shreds, such as Daiya vegan, OR 5 tbsp nutritional yeast
  • salt - I like 1/2 tsp
  • 1/8 tsp garlic powder
  • If using nutritional yeast, add 1/2 tsp white or apple cider vinegar (can be omitted)
  • optional 2 tsp buttery spread or olive oil – I really like the rich depth of flavor this adds, especially if not using the cheese version
  • optional pinch turmeric, thyme, rosemary, etc.


  • Drain and rinse beans if they are canned. Blend together all ingredients except cheese, either in a blender or with a hand blender. Transfer to a pot, and add the cheese, if using. Heat on low, stirring occasionally, until desired serving temperature is reached and optional cheese is melted. If serving with pasta, stir in cooked pasta at this time. Add more milk of choice if a thinner sauce is desired.
    Instant Pot Version: Instead of transferring to a pot on the stove, put the blended mixture in your instant pot and heat on manual for 5 minutes. Thanks to reader Emma who created this version and left a comment to let us know it can be made in an instant pot!
    View Nutrition Facts

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More About The Cookbook


4.88/5 (115)

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Published on February 22, 2016

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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  1. Carla says

    Sorry but I do not like this sauce at all, the beans leave a bitty texture! Flavours are nice though, but not for me sorry

  2. Heidi says

    I used the Nutritional Yeast version and added a bit of dry mustard powder along with the turmeric. Yummy! Going on Baked potatoes with Broccoli for lunch!

  3. kristen campbell says

    i made this on the fly for dinner tonight and it was delicious! i added some smoked paprika and a little more smoked salt and it was really satisfying- thanks for the recipe!

  4. Katy says

    I made this today using lite canned coconut milk , the nutritional yeast, no oil , salt pepper cayenne and adding some of the liquid from a pickled jalapeño can and 3-4 of the jalapeños! This is the best vegan quest dip I’ve ever made!!! Thank you so very much for this recipe!!!

  5. Lana says

    Unfortunately I can’t even read the entire recipe without the ridiculous Walmart ad taking over the screen. Tried multiple times. Sorry you’ve lost a potential follower here :/

    • Jason Sanford says

      Hi, there should not be any takeover ads on Katie’s blog. If you’re seeing one, we absolutely want to know about it so we can contact her ad network and stop it. Can you send a screenshot to chocolatecoveredmedia at gmail? Sorry for the trouble – this is definitely not something we are running on our end!
      Jason (media relations)

  6. Leba Joseph says

    I am really gonna try this my husband is vegan but the children and i are veggie . Usually uses cashew but will try the beans. . Leba from Trinidad.

  7. Emmillie says

    Katie. I love your site. I have learned so much. Bet your kitchen always smells wonderful. With the cheese sauce I substituted tahini instead of the oil. And also substituted 1/2 c pumpkin and 1/2 c cooked beans. It was a brute cheesy looking sauce believe me. But really yummy. Thanks for being such a great mentor

  8. Shane Witters Hicks says

    I got so excited when I saw a cheese recipe that uses BEANS. Thank you, Katie, for posting. I tested your recipe with nutritional yeast, lite coconut milk, and a dab of Earth Balance buttery spread.
    Before transferring to the saucepan, I blended in 1 tbsp tapioca flour to make the cheese thick and stretchy (since I wasn’t using cheesy shreds). It turned out beautifully. The tapioca flour definitely changed the flavor a bit, so I added a few pinches more nooch, vinegar, and about 1 tsp white miso. So all in all, I think I used 1 tbsp tapioca flour, 6 tbsp nooch, 1 tsp vinegar, and 1 tsp white miso. The flavor and consistency are AMAZING (the miso really brightens things up). I poured the sauce over a veggie/rice/bean stir-fry and it was quickly devoured. This cheese sauce is a game-changer for vegan cooking!!!

  9. Hida says

    Hello! Thank you so much for the recipe! I tried making it the other day and the taste and texture turned out more like hummus than creamy or cheesey, although I am quite certain I followed the recipe – it was still quite delicious and I’ve been eating it all week, but I think I must have done something wrong. Do you have any tips? If anyone knows what I did wrong, please let me know! Thank you so much!

  10. Maddy says

    Just made this and it turned out great! I’m not vegan, but trying to eat a lot more plants, and hopefully give up meat dairy and eggs completely in the near future. I made pasta with the sauce, (nutritional yeast version) tomatoes and mushrooms, and I topped it with breadcrumbs and shredded vegan cheese and it turned out great! Of course it’s not quite cheese, but I loved it anyway. Thanks for sharing!

    • Jason Sanford says

      I love your idea to add breadcrumbs and make vegan macaroni and cheese – I’m not even vegan and that sounds good to me!

  11. Marissa says

    I tried this recipe with chickpeas. I was a little bit disappointed at first because it definitely does NOT taste like cheese and had a lumpy consistency (I have a Blendtec). I put it on some steamed broccoli and it grew on me. This will not do the trick for a cheese fix, but if I think about as a cheesy(ish) bean sauce, it’s pretty good. Thanks for creating a healthy, clean recipe. Looking forward to trying some of your desserts.

  12. Candice says

    Tried this tonight for the first time, what a hit!
    I made it with macaroni and added broccoli for the last two minutes of boiling time. I doubled the recipe and added the nutritional yeast and the shreds. I added tumeric to make it orange. It was a huge success and now we have lunch for tomorrow.

  13. Colleen says

    Very nice alternative to cashew cheese! I used the version with nutritional yeast and olive oil instead of margarine. I threw in extra garlic powder, onion powder, dried mustard and a bit of turmeric. I will say it was grainy after being in my Vitamix for what I thought was enough time, but I’m glad I let it run another minute or so for it to get hot because it got much creamier. In fact it got so thick I could have used it as a dip for chips, but I just thinned it out with more almond milk and put it over a baked potato with broccoli. Thanks so much for sharing!!

  14. Sue Williams says

    Thanks for this sauce recipe. It was very tasty although I will probably reduce the nutritional yeast quantity by 1tbsp next time. My guests loved it, one vegan, one not. I will make it again.

  15. Shay says

    This tastes AMAZING!!!
    Gluten, rice, soy & dairy free cheese is often so gross or so expensive to make I’d more/less given up. I personally think daiya cheese was made by somebody who’d never tasted real cheese. I made this with nutritional yeast and potatoes as the base instead of beans (too hard on my tummy), I’d just found quinoa pasta and wanted to give it a go. To me it tastes a lot like the oven-baked mac&cheese my mom would make. So I tossed it into an oven dish, sprinkled toasted gf bread crumbs on top and baked it for a bit, a little pepper and it’s perfect. Even my roommate who can have dairy and gluten said it tastes very close to the real thing.
    I added an additional tbsp of nutritional yeast and a little more garlic powder. This is a recipe I am definitely writing down to use again and again.

    • Jason Sanford says

      Milk of choice means whatever plant-based milk you wish to use. The nondairy cheese is optional, as it states in the recipe.

  16. Sandi says

    Thanks for this recipe! even my picky omnivore partner liked it…I made it in the Vitamix using the soup/sauce setting and it was really fast…used the nutritional yeast option and canned beans….very fast and tasty

  17. Hadessah Ryan says

    This sauce is SOOO yummy! I’m not vegan but I make this on the regular because it’s so easy and tasty.

  18. Alex says

    I used all nutritional yeast, added more ‘butter’ than called for, and added a pinch of cayenne pepper for some heat. It was AMAZING and so easy! THANKS!!!!!!!!!!

    • Jason Sanford says

      Sorry we have never tried! If you experiment, be sure to report back with results!
      Jason (media relations)

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