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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!

The Ultimate Vegan Cheese Sauce
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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!!! https://chocolatecoveredkatie.com @choccoveredkt
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!!! https://chocolatecoveredkatie.com/2016/02/22/vegan-cheese-sauce-low-fat-no-cashews/ @choccoveredkt
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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!!! https://chocolatecoveredkatie.com/2016/02/22/vegan-cheese-sauce-low-fat-no-cashews/ @choccoveredkt
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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
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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 Easy Vegan Cheese Sauce Recipe
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The Ultimate Vegan Cheese Sauce

This velvety vegan cheese sauce is ultra creamy and easy to make!
4.88/5 (119)
Total Time 5 minutes
Yield 1 3/4 cup

Ingredients

  • 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.

Instructions

  • 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

Notes

Also be sure to try this Vegan Mac And Cheese.
 

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More About The Cookbook

4.88/5 (119)

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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 
featured on The 
Today Show, CNN, 
Fox, The 
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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Reader Interactions

221 Comments

Leave a comment or reviewLeave a rating
  1. Kristin says

    I’m so glad you posted this–I have a whole bag of nutritional yeast from another recipe I made, and I had NO idea what I was going to do with it all! Answer: mac and cheese. So good.

    5/5

    5/5

  2. Reenie says

    I’m going to have to try this soon. Sounds delicious! I have used white beans to make a creamy vegan gravy to serve on quinoa.

  3. Jo says

    finally a cheesy recipe without using cashews etc! i always thought beans might work because of their texture and taste.. im not a big experimenter though so i enjoy having at least a base recipe to play around with 🙂 thank you katie!

  4. Terri C. says

    I have some white navy beans cooked up in the fridge (leftover from another recipe). Do you think they would work?

    5/5

    5/5

  5. Rachel D. says

    You are such a great help, Katie! Our son is dealing with some food allergies and we have to steer clear of nuts and soy until further testing. Cannelini beans, why didn’t I think of it? Lol. Thank you!

    5/5

    5/5

  6. Mishel says

    Just made this with a few slight variations (I didn’t have all the ingredients), and I literally had to refrain from eating the whole pot. My little brother, who normally yells at me “No! Not your vegan mac n’ cheese!!”, ate the entire bowl and asked for seconds.
    So fast, so easy, SO making this again! Thank, Katie 🙂

    5/5

    5/5

    • Nina says

      May I ask what were your variations? I tried this recipe a few months ago but I was disappointed cause the bean flavor was very obvious, which J didn’t like. Any suggestions?

      • saffron says

        Nina I am yet to try it but I plan on substituting the beans for soaked macadamias!! People normally use cashews as a base, but as I follow he low fodmap diet I can’t have them.. will post back with an update x

  7. Cucicucicoo: Eco sewing and crafting says

    Oh my gosh, I’m making this tonight! I love mac & cheese (I’m veggie, but not vegan) but my husband can’t eat dairy so I never make it. And I have all of these ingredients already at home! I often have problems with the ingredients that I can’t find where I live, so I was so happy to see nutritional yeast as an alternative to non-dairy cheese. Thanks! Lisa

    • Jess says

      Vegetarians abuse, torture, mutilate, intentionally kill mother animals and their babies like flesh eaters. Visit ADAPTT (.) org

      • Anna says

        Oh, give it a rest, Jess. I am a vegan but your post embarrasses me. People get to it when they get to it. Trying to shame them into giving up meat is going to accomplish the exact opposite of what you want to accomplish. There’s another word for this kind of riches signaling… Arrogance.

  8. Christine says

    Holy Cheese Sauce! This was wicked good! I had everything on hand – it was quick, easy, and oh so delish! The only bad part was I almost ate all of the sauce before the pasta was ready. My tip, cook the pasta first so that dilemma is solved! Katie, you rock!!

    5/5

    5/5

  9. Jocelyn says

    I made this with a little bit of smoked paprika and oh my god it was SO good. I’m definitely making it again!

    5/5

    5/5

  10. Sylvia says

    Hi Katie, this cheese sauce looks A-MA-ZING, I’m so excited to try it! One quick question though, would it be the same if I used a food processor instead of a blender?

  11. Beverly Smith says

    Yummy!! I just made your cheese sauce for my brown rice pasta. It’s delicious!! I had extra sauce,,, steamed some broccoli… What a great fast meal. Loved it! Thanks!

    5/5

    5/5

  12. Michelle says

    Katie, Katie, Katie I <3 you!!!!
    I have "followed" you (IG, Pin & online) for a couple of years now so when I saw your cookbook in Barnes & Nobles over the weekend I got plumb giddy! I literally squealed out loud and my husband said, "You act like she's a real friend of yours". I did not let him shatter my bubble, I simply stated "I've been close to her for yearZZZ" 🙂

  13. Lauren Murdoch says

    THANK YOU for this recipe! I got put on a restrictive diet that has no gluten, dairy, or tomato…. left me with no pasta sauce to speak of and so many recipes were loaded with high calorie, high fat ingredients like ground nuts and coconut milk. This was creamy and smoky and wonderful!

    5/5

    5/5

  14. Debbe says

    I love your recipes, adore your site. Except that annoying popup that keeps wanting me to sign up to receive your recipes. I already signed up several years ago.

    So, I do have a question. Do you cook beans from dry? And lentils? Everytime I make one of your recipes, I have to look up how much dry it is to make the amount requested in the recipe. It would be so helpful if that was included right there in the recipe!

    I do love your site. Thank you so much for these recipes. They help us all eat healthier. Including desserts!

    <3

    5/5

    5/5

  15. Kristen Tribley says

    Tried this tonite..so good..I added a little prepared mustard and a little ancho chili powder..my 14 year old devooured it..

    5/5

    5/5

  16. Trisha says

    This was great! I used pinto beans since that was what I had on hand, along with the nutritional yeast option, olive oil, and unsweetened coconut milk beverage. I did add a bit more salt and garlic powder. We had this mixed in with rice pasta, and topped with a little ketchup. YUM! Both my kids gobbled up two helpings, and I thought it was excellent too! My kids are used to having real cheese on their macaroni, but I am trying to reduce our intake of milk fat. They had no idea there was no actual cheese in here! This went over much better than another “macaroni and cheese” recipe I’d tried with butternut squash as the base for the sauce.

    5/5

    5/5

  17. Nikki says

    This is the only vegan cheese sauce I’ve made so far that my kids will eat. Finally mac and cheese will be back in the dinner rotation!
    I used Silk cashew milk and Daiya pepperjack cheese. So yummy!

  18. Emily says

    I cannot say enough good things about this sauce, just made it last night and I’m already addicted! Its so easy to make, I used nutritional yeast and left out the vinegar, and its was so good! Now my go-to sauce, I want to make it again tonight 🙂

  19. Kat says

    Super quick. Easy to clean up. I blended up the cheese while the pasta was cooking, and the timing worked out pretty well.

    The dish looks AMAZING, and the consistency is pretty on point in my opinion, only thing I would suggest is throwing some broccoli or (if you eat meat) hot dogs or something just to give it a bit more flavor. I’m not sure if I did something wrong but mine tastes kinda bland and I followed everything step by step.

    I’ll DEFINITELY use this in the future, just gotta add some broccoli and I think I’ll be good 🙂 Thank you thank you!

    4/5

    4/5

  20. piper says

    I hate to be the one party pooper here but I thought this was really gross. I’m usually okay eating pretty much anything and will generally eat things even if I don’t like them, but I had to throw the entire batch out. 🙁 I had high hopes based on all the other comments!

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