This smooth and velvety vegan cheese sauce recipe is deliciously cheesy, ultra creamy, and super low in fat and calories.
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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Ways To Use Vegan Cheese Sauce
- Poured over steamed broccoli
- Stirred into rice or quinoa
- On top of baked potatoes or tator tots
- As a dip for these Buffalo Cauliflower Wings
- Over pasta or spaghetti squash (here’s How To Cook Spaghetti Squash)
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???
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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If you try this recipe, I’d love to see!
Also make this creamy Vegan Alfredo Sauce or my favorite Cauliflower Alfredo Sauce.
Vegan Cheese Sauce
Ingredients
- 1 cup cooked white beans, such as cannelini
- 1/2 cup milk of choice, preferably unsweetened
- 5 tbsp nutritional yeast OR 1/3 cup vegan shredded cheese
- salt – I like 1/2 tsp
- 1/8 tsp garlic powder
- If using nutritional yeast, add optional 1/2 tsp white or apple cider vinegar
- 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, onion powder, 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
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Sarah | Well and Full says
Oh my goodness, this sauce looks AMAZING Katie!! Absolutely amazing! 😀
Emily says
I love that this can be food storage friendly, with milk of course that doesn’t have to be in the fridge
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.
ShirleyL says
My husband and I use nutritional yeast on popcorn. Mix it in the margarine, it’s delicious!!
JASMINE says
Its the only way to eat popcorn. Been doing it that way since the 70’s.
Kristen Hay says
Have you tried Pop Zest? It’s a seasoned nutritional yeast line! Artisan cheese, Olive Oil & Herb and Butter…all delicious on popcorn, grilled veggies, pasta & avocado toast!
Jason Carlisle says
Don’t forget the garlic powder …. Amazing.
Aubrey says
Beans can be used for everything!!
Stephanie Hartley says
Oh my god this recipe looks incredible! My boyfriend’s allergic to nuts so it’s so frustrating every time I come across any vegan cheese recipe. I’ve totally saved this for later
Steph – http://nourishmeclean.blogspot.com
Melanie says
This looks delicious! I was wondering how many days it would last in the fridge and also if I could freeze part of the recipe? Thanks!
Darlene says
This type of recipe should freeze well. As far as I can see, there’s nothing in it that would go “funky” – weird taste or texture, from being frozen. I’ve frozen similar recipes that were not vegan and they tasted great when reheated.
Crystal says
How is this a vegan recipe if it calls for condensed milk?
Jason Sanford says
Not sure what recipe you are looking at, but nowhere in this recipe does it call for condensed milk…
Susie says
The second ingredient is milk
saffron says
susie it says milk of your choice.. so that could be oat, rice, soy, almond, cashew, macadamia, rice… the list goes on there are so many delicious plant based milks where no one is forcibly impregnated to produce ??
M says
You’re an idiot.
James says
Where does it say condensed? Nowhere.
Harmonie says
It doesn’t say condensed milk it says milk of choice and she means like almond, rice, cashew milk etc
Cha says
I agree (me too)!!! It is absolutely frustrating! I’m so glad I found this.
Nina says
This was lunch Delicious. I used the cheese option and canned beans.
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.
Jessi Malay says
Loving this vegan recipe girlie. Great blog post!
XO, Jessi
mywhiteT.com
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!
Terri C. says
I have some white navy beans cooked up in the fridge (leftover from another recipe). Do you think they would work?
Chocolate Covered Katie says
They would!
Momma G says
Would golden potatoes work in place of white beans?
Kele says
I would think so! I’ve made several “cheese” sauces with a potato base before. Just peel them and boil until fork tender, drain, and blend them with everything else.
Becki says
Cooking some carrots and adding them in adds a nice golden color if you do this.
Sarah says
Will great northern beans work?
CCK Media Team says
yes!
Diana says
Any idea if garbanzo beans would work for the white beans?
Chocolate Covered Katie says
It will give the recipe somewhat of a hummus taste, but they will work if you don’t mind that.
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!
Masha says
You are magical! No TOFU…NO CASHEWS…waaaahhh!!! Absolutely will be making this!
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 🙂
Nancy says
What were your changes?
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
Sonia says
I made this before and I used butternut squash and nutritional yeast. It is great
Mary says
Whoa, I’m in! Can’t wait to try this. Thanks for all your fabulous recipes, Katie!
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
J says
Um…what?
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.
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!!
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!
Jenna says
Your photos look like Panera’s mac and cheese *heart eyes*
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?
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!
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" 🙂
Lily says
this is the best thing i’ve read on a cooking blog in a minute. i am SO going to use your line.
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!
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
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..
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.
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!
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 🙂
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!
Cee Cee says
Hi – What is cooked kabocha? Thanks.
Heather says
Kabocha is like a pumpkin.
Mary-Anne says
Very disappointing. Tasteless and bland, but somehow with a gross aftertaste. NOT mac and cheese, not even close. Not a fan. I was quite disappointed, as I have tried other great recipes from this blog!
Julie Dove says
Sounds like your can of beans was rancid? I’ve never had a problem when making this recipe so recommend trying again with a new can! 🙂
#truthtruth says
lol that’s why she says to use “unsweetened” milk….because she’s referring to non-dairy milk options like rice, almond, coconut milk, etc. that usually come in sweetened or unsweetened flavors.
Kiera says
Made this with 1 tbsp nutritional yeast and two slices of chao original cheese 10/10!!!
Courtney says
God love you Katie!! I just ate a little cheese sauce like soup LOL I’ve always wanted to do that, but couldn’t because it’s too fattening! This beats any other vegan cheese sauce I’ve tried.
Kaitlyn says
How do you make it taste less like beans and more like cheese?
I added more cheese than it said already
Julie Dove says
If you taste the beans, did you drain and rinse them well enough? Beans, themselves, shouldn’t have an aftertaste. You can always use cooked-from-dried beans if you want to be sure you don’t get a canned taste, but if you rinse well enough then that shouldn’t be a problem anyway.
Racey says
favorite, healthiest AND fastest vegan cheezy sauce recipe i’ve ever tried. i usually love daiya, but i made the recipe without, and it was still fantastic. total winner!
Dina says
How is this vegan if it calls for milk???
Chocolate Covered Katie says
It calls for milk of choice, which means any milk you wish, such as almond, cashew, or soy milk.
Vegan Cook US says
It’s referring to PLANT BASED “milks” aka milk substitutes, such as oat, soy, hemp, etc.
Drea says
I tried this recipe but unfortunately it has that fake taste of the daiya cheese.is there anything that can get rid of that synthetic-oil-tasting flavor of the daiya cheese?!
vegan cook says
Use Violife, Follow Your Heart, or Field Roast’s Chao brand vegan cheeze. Daiya, is rubbish! I was at a festival once, and thrilled when I found a vendor advertising vegan pizza, so I bought a slice, & took a bite. Then ran over to the nearest trash can, & scraped the disgusting Daiya shreds off it, & ate what remained of the pizza [sauce & crust], & so I’ll never buy Daiya again. There are some 100x better brands out there now.
Clocks says
It still taste like beans. Salty somewhat tasty runny beans. But still beans. Sorry, I appreciate your recipe. Maybe someone can add some modifiers?
Judy says
Hi katie! What flavor of cheese shreds do I use? Can’t wait to try this!
Julie Dove says
You can use any!
Nicole says
Made this tonight with half nooch half daiya added some miso too, topped with panko. Awesome!! Love that the base is beans! Hubby liked it too 😉
Jessica Passig says
This was flat out delicious!! Loved it, AND so incredibly easy to make! 5 minute successful recipe…total win. I steamed cauliflower and ate it immediately, I think even my family would enjoy this on pasta and veggies and they cringe overtime I say I made a “vegan” recipe….lol. This is really good. I also like that it doesn’t make a gigantic amount of sauce that I need to figure out how to use or store. Recipe for me made exactly 1 3/4 cups of sauce.
Katrina says
I mixed this sauce with some pasta and broccoli, transferred to an oven dish and sprinkled with breadcrumbs, and baked for about 20 mins. It was incredible! So creamy, feels like a cheat meal when in fact it’s super healthy!! My sister couldn’t believe there was no cheese in this, BEANS! Thanks Katie.
J.pierce says
There’s milk as one if the ingredients in your “vegan cheese sauce”.
Thats NOT vegan
Julie Dove says
It says “milk of choice” which means any plant-based milk you choose. Katie is a vegan.
Katie says
this recipe was so amazing and delicious. I love how filling it was too!
Kim says
hI,
Which way is better, with the shreds or the nut yeast? Can you use both?
Thank you
Julie Dove says
Shreds are more like real cheese sauce (in taste) but both work. You can definitely use both. 🙂
RuthieM says
Katie, what is the name of the pasta that is pictured in this amazing sounding sauce?
sage claycomb says
I made this with chickpeas and it was pretty dang good! Thank you. I was looking for a non-nut based cheesy sauce. yay!
Amy says
Want to make this with chickpeas too. Did you use the daiya or nutritional yeast option? Thank you.
Marie says
I’ve never tried to make mac n’ cheese since I became vegan because I was afraid it would taste conpletely different. But not one of your recipes dissapointed me until now so I will give it a try. 😀 Can I bake the pasta after or it will ruin the sauce? If I can, how much should I bake it?
Kathie says
I made this recipe today and blended in about 2.5 oz of spinach. Very green, but it worked well. The sauce reminds me of egg salad.. maybe because of the lima beans? I like it.
Bella says
This is super good! Very easy and quick to make. I’m the only Vegan in my family but everyone else loved this too. It tastes pretty similar to normal Cheese sauce/ mac and cheese, it’s not quite the same but definitely still delicious!!!
Amber says
Yum! I can’t get over how good this is. I made it with coconut milk, nutritional yeast, and I added some black and red pepper. (And accidentally did twice as much garlic powder).
Krista K says
What type of Daiya cheese did you use? And did you use oil or butter? Thank you!
Emilie says
Just tried this and I love it! thanks Katie!
Alanna Stevenson says
Hello! This was delish, but mine still had a bit of texture from the beans and wasn’t quite as creamy as the pics, I used a food processor, would this be the problem?
Julie Dove says
Did you use canned beans? The beans should be pretty easy to blend completely if using canned white beans, which are soft to begin with.
Jürgen Külm says
If I use nutritional yeast do I have to add it when I put all the ingredients to my blender?
Julia says
I’ve explored lots of vegan Mac and cheese options and this is by far the best! It tastes SO good! However, I think I did something wrong, it has a bit of a gritty taste to it. I’m not sure what I can do to get it smoother, this has been an issue anytime I use nutritional yeast so not sure why… I used a ninja blender, any suggestions to fix this would be great because this is an amazing recipe!
Olivia says
So, I am apparently one of the odd ones out in that I’m allergic to dairy and all beans/legumes, but not cashews. 🙂 I’ve never made vegan cheese sauce; never even heard of it actually. Do you think I can soak cashews and use those instead of the beans? This recipe looks really good and I am IN LOVE with nutritional yeast! 🙂
Julie Dove says
https://chocolatecoveredkatie.com/2017/01/12/red-pepper-alfredo-pasta-recipe/ I would try this one!
JG says
I’m trying out some recipes for vegan cheese sauce because I just miss it so much. I’m trying this one over the weekend! I tried one last night using a potato and carrot (seriously! .. it was pretty good!) nutritional yeast and basically the same seasonings as this recipe ..
http://www.brandnewvegan.com/recipes/amazing-vegan-cheese-sauce
Jana says
If I am making a panini sandwich with sautéed bell peppers and onions do you think this would be good with it ?
Sue Smith says
I’m new to vegan cooking and wondered if I’d stick with it. I tried stuff out of vegan mags which is really nice but no way would I be cooking 15 ingredient meals everyday. I love it and so does my husband. I’ve been making it every week for the last month! Thank you so much. Slowly working my way through your recipes, fantastic.
Tam says
Blood doesn’t belong on a food site. I know it is a good thing to donate blood and I do but it is unseemly on a food site. Not interested in your recipes the blood imagery is too much for me 😉
Jason Sanford says
What on earth are you talking about? There is no blood in this post…
Nicole says
Tried this tonight for the first time because my hubby is not a fan of nutritional yeast. He is, of course, skeptical of all things “not real” (his words, not mine) but he did say, “Not bad!” Thank you for this recipe. I’ll definitely be making this again!!
Patti says
Instead of making this on the stove, can you double the recipe & make it in the Vitamix on the soup setting?
Jason Sanford says
Definitely be sure to report back if you experiment! I don’t see why it wouldn’t work.
Rachel says
I LOVE LOVE LOVE LOVE this cheese sauce recipe!!! I actually add in the daiya AND nutritional yeast. I think it gives it a more cheesy taste. I’ve put it in lasagna and over zoodles. SO good!
Emma says
Made this sauce, loved it! great to have guilt free cheese sauce to drown your pasta and veggies in 🙂 made it with macaroni, zucchini, spinach and mushrooms and was awesome!
LJ says
Wow! I can’t believe how good this is. I used daiya vegan cheddar and added a sprinkle of paprika. I am so happy with this! It’s the best recipe I have found to date! Thank you!
Christine says
This was delicious! I made mac and cheese, used it a hollandaise-type sauce on top of poached eggs and toast (to die for), on top of roasted potatoes, and added some hot sauce and dipped tortilla chips and veggies in it. I’m sure there is a thousand uses for this sauce , and it’s healthy….I will be making this lots!!! I also added a tablespoon of Dijon mustard for a nice little kick. Thanks for the recipe!
Martina says
I think maybe it’s 5tsp nutritional yeast, not tbsp… it’s too much :/
Jenna says
Can I use butter beans? Im all out of anything else 🙁
Lisa says
Hi Katie, I just recently discovered your website and this recipe. Ik picked it for my first vegan mac ‘n cheese ever en it was a big success! So yummy! Even still cold, straight from the blender I could have eaten all of it. But I managed to save some for the pasta and broccoli I had cooked 😉
I put it all together in an oven dish, covered it with bread crumbs and let it broil just a little.
My non vegan husband thought he was eating cheese!
I am really gratefull for recipes like this one as it allowes us to eat vegan without compromising on flavour or the joy of eating.
Thank you so much!!!
Jason Sanford says
Wow that looks absolutely amazing!
Kaci Lopez says
Just mad this for my husband and I, I have been recently going vegan and he has decided to go vegan recently as well, we loved it!
Tara says
Oh, my. I am always on the lookout for vegan cheese sauces – without the gooey vegan shredded cheese because sadly hubby doesn’t like that. This was amazing. I was going for a nacho-type and added cumin, turmeric and chili powder. Astounding, and easy, low-fat and creamy. I’m going to try this for a Florentine next blending the spinach into the cheese as well. I might just have to keep a gallon of this in the fridge!
Hannah Brewer says
Amazing! I’m allergic to cashews and have issues with soy. This is so freaking delicious and easier than anything else I’ve made. Thank you!!
I added some paprika to mine. Excited to try different flavor combos each time I make it.
Allie says
Do you think blackeye peas will work?
Jason Sanford says
You can definitely experiment! Be sure to report back if you do.
Freya says
Ahh this looks so good! I don’t have a very high powered blender, so fingers crossed it still comes out nice and smooth!
Thanks 🙂
Lynn says
Made this cheese sauce as a base for a queso to go on my vegan nachos. Yum! Added some onions, minced garlic, bell peppers, and jalapeno peppers, and voila! The queso was gone before I could blink. Safe to say this will be a regular recipe in our household.
AngelaR says
Almost perfect! I would have to say though, using a hand mixer is not a wise decision. Not only does it make a bit of a mess, it is not effective in getting a nice consistency. I am going to have to purchase a food processor and try this again. Of course, I could tell this wasn’t ordinary mac n cheese, but it was still tasty. Thank you for the recipe.
Lyn says
How many servings does this make? The serving size says 59g is that approximately a 1/4 cup? I’m trying to figure out the nutrition label.
Looks great by the way:)
Amy says
Omg – this is the best “cheese” sauce I have ever had!! I had all the ingredients on hand – did the nutritional yeast version with a pinch of smoked paprika! DELISH! Steamed broccoli, mushrooms and lentil pasta! Oh – and based on the comments I went ahead and made a batch and a half (since my beans were 1 1/2 cups) tasted it and then became very persnickety about an left on the side of the pan while stirring!!! It’s that good:)
Ian says
This is now, without doubt, my new favourite sauce. Been looking for a good sauce to make Mac&Cheese for my vegan partner and this has came out top of the list for creamy, smooth, versatile deliciousness. And the pumpkin seed to top it all, is how quick and easy it is to make. Thank you Katie!
Sarah Quinn says
I clicked on this link while searching for recipes using cheese sauce (because I have some of mine left to use up) and I was hoping it would be another one I could use but unfortunately my husband can’t have beans so we’ll have to stick to our own but I figured I’d share it with you as well. We just made up this recipe and it can be made without the konjac and gelatin to be used as a cheese sauce and making it vegan. I like that the base is veggies.
emma says
This is amazing! I do it in the instant pot and it takes only 5 minutes on manual!
Christine says
O my! This is amazing! I was licking the container after making the sauce. I just used the sauce on a recipe for scalloped potatoes – cant wait to see how it turns out! This sauce will become one of my basics – thank you! YUM!!!!
Christine says
O – I made the sauce in my Blendtek on Hot Soup setting – fast!!
Devon says
CCK, not sure how you do it, but you do. All I have been craving is Mac n cheese and you just came in to save me! I made mine with nutritional yeast and oh. My. Goodness. One wue question for you all—if I use vegan shreds, will I get a cheesier/stringier texture? Thanks in advance fam :]
Kat says
I just made this in my instapot, what can I do to thicken it up, by the way it tastes pretty good, I used nutritional yeast but not quite as much..
I used the whole can of beans and doubled everything, next time not so much salt. I am pleased with this because I am tired of nut cheese and am always looking for alternatives.
Thanks
Jody Cook says
Ok I’m no vegan let alone vegitarian but I decided to do a Daniel fast for 21 days and needed some recipes that are basically vegan. This looked interesting since I’m not interested in the cashew base option. As I type this I’m eating my whole wheat pasta with this sause. I didnt have the cheese threads so I used the yeast option, and I must say, it’s not too bad. It did does have a bit of a grainey texture this way, though. I also added more garlic powder and included some onion powder too. I will try it next time with some cheese threads and hope this eliminates the graininess. Pair this with a salad and bon apetit’ for me. Thanks!
Gina says
Will it work without the cheese/nutritional yeast? Maybe if I sub it for butternut squash and tumeric? Thank you 🙂
Jason Sanford says
You can definitely experiment. You never know until you try!
Jerry says
I’ve never used a non-dairy butter or “cheese shreds” as called for in this recipe. I try to avoid processed foods. What is contained in these two ingredients? Without knowing, I’m not likely to try this recipe.
Jason Sanford says
Both of those ingredients are optional, so just use the other options instead. Hope that helps!
Carol says
Just made this, kind of. Used black eyed peas with some “aquafaba”, Ripple milk, 1 package of Chao yellow cheese, garlic, onion and mustard powder and a dash of sriracha. Sooooo good! Thanks for the bean idea. Nice for a change. I’m going to thicken it a bit and add some beer to make a pretzel dip for superbowl food.
Kellie says
Man, I just made this and it LOOKED sooooo good. But it ended up just being ok. Maybe if I had a really high end blender it would be better, but I found that it had a very prominent bean taste and texture. I wish it worked better as a dupe, because cashew cream is so much more expensive to make. ?
Andrea says
Fast, easy and delicious! I added WAY more nooch than was specified. In addition to nooch I added some Daiya cheese shreds, a teaspoon of mustard powder and some turmeric for color. SO creamy and yummy!
Julia says
Oh my gosh, thank you so much for this! Because of IBS I can’t really have cashews, I’m so glad I can find a nut-free one!
Sharon says
Can this sauce be used on pizza in place of the cheese?
Jason Sanford says
Sure that sounds delicious! It’s not really mozzarella flavored or stretchy, but why not?
Steven says
This is an old recipe so I doubt you are still responding to comments, but here goes: if using nutritional yeast, what purpose does the 1/2 tsp of vinegar serve? Just curious! BTW: I love your SpaghettiOs recipe, it has become a staple for my daughter who is allergic to both egg and dairy.
Cheyenne says
Would Lima beans work for this recipe? I don’t care about the color but would it taste good?
Kasey says
Wow! I’ve tried a few vegan cheese sauce recipes and this is by far the best I’ve tried! Love it. I did the version with nutritional yeast and vinegar, and added a teaspoon of miso, a touch more salt and some onion powder and turmeric powder. 10/10 would recommend
Karen Ackerman says
Katie– Daiya products are NOT vegan;i.e., ingredients include palm oil and/or derivatives thereof. I do realize you did allow for an alternative, but please reconsider suggesting Daiya as a potential/viable ingredient for any vegan recipe. Thank you.
Jason Sanford says
I’m confused. Daiya is definitely certified vegan. It says it right on their website.
N Nicole Boyd says
I’ve made this recipe about five time I’m excited making it again for a friend who isn’t vegan he loves my vegan food
Kris says
I made this last night and it was SO good! The only thing I changed was adding in a couple of spoonfuls of coconut cream. I always have a can of coconut milk chilling in the fridge. Adding in the cream gave it a, well, creamier consistency. I put this on top of chickpea macaroni and it was very filling. THANK YOU!
Robin says
I need help with this one. I just made it and it didn’t work so I’m assuming I missed something with all these rave reviews. I only had white kidney beans so that’s what I used. I used nutritional yeast and apple cider vinegar, earth balance and almond milk. In the pot, it was creamy and smooth. Not what I’d call cheesy, but an interesting beany sauce. The moment it touched my pasta it solidified into a sticky paste. The pasta is just a lump with white stuff stuck to it and I’m not going to eat it because it’s a very unappetizing texture and almost no taste. What did I do wrong?
Jason Sanford says
Hmmmm that’s so weird and never happened to me before, and I always use almond milk!
What kind of pasta did you use? Can you add more milk to make it creamy again?
Ashley says
Hi. I’m new to trying out vegan dishes. I don’t have a blender or food processor, I’f I just used extra of the vegan cheese and omitted the beans, would it taste the same? Or, maybe did a combination of the yeast and cheese together?
Jason Sanford says
I think that would be fine to just use extra cheese, and maybe scale back the liquid and salt. Be sure to report back if you try!
Soraya says
Hello 🙂 Been wanting to try this recipe for a long time, I just have one question: do you add the nutritional yeast to the blender or to the pot? Thank you 🙂
Jason Sanford says
I’ve done both ways and either works 🙂
Soraya says
Thank you very much! 🙂
Mikayla says
How much pasta would you recommend with this recipe?
Ryan says
This recipe is NOT vegan. it is calling for SHREDDED CHEESE… okay you can your MILK of “choice” but in no way does it suggest that you use any other milk other than cows milk because it doens’t state that using a almond, or coconut etc will result in a good Product. If you are going to label this recipe it needs to be labeled VEGETARIAN.
Jason Sanford says
The recipe clearly states “such as Daiya vegan, OR 5 tbsp nutritional yeast” for the cheese shreds. And Katie has been vegan for over a decade. Every recipe on her site is tested with nondairy milk.
Tricia says
I made this last night with Daiya smoked Gouda vegan cheese and it was really good! I used way more than 1/3 cup…almost the whole block…just to accentuate the smoky flavor. I’m going to try this with vegan mozzarella or just nutritional yeast in lasagna.
Tricia says
I just made this last night with Daiya vegan smoked Gouda and it was really good. I used the whole block though. I used soy milk and more cheese covered up that taste and was extra smokey! I’m go to try this with vegan mozzarella or just nutritional yeast in lasagna.
Jason Sanford says
Oh wow I need to try that smoked Gouda!
JBR says
Made this for my vegan daughter who ate it with tortilla chips. She missed cheese since becoming vegan, and it was gone in minutes! I used nutritional yeast instead of vegan cheese shreds, because that’s what I had on hand. This will become a staple recipe!
Madeline says
Hi can I use this as a white sauce for my lasagna? 🙂 also how much sauce is this? Will it cover a lasagna or do I need to double it . thanks !
Libby says
SO GOOD!! I am not vegan, but I used this recipe with sharp cheddar cheese (instead of vegan cheese, same amount) to make a lightened-up cheese sauce to go with broccoli and chicken for my weekly meal prep. Amazing!! It still tastes rich even though it is significantly lighter than regular cheese sauce. It feels like eating a big bowl of comfort food!!
frum single female says
This recipe was just what I was looking for. I used it instead of a real cheese sauce in a chicken cassarole. Awesome.
Lisa says
This is amazing! I used nutritional yeast and added lemon juice, pepper and garlic salt. This is my new go-to for pasta sauce.
Karyn says
Hi Kaitie! I discovered your website yesterday and have been addicted to looking at the recipes and copying them to try! Thanks so much! I am a bit of a sweet-aholic, and being able to make healthy sweets will be a big deal for me! (Though I have copied a number of the savory recipes also!) Blessings!, and Thanks again for sharing your recipes!
Karyn says
🙁 Katie, my apologies for spelling your name wrong! Too used to spelling it that way I guess, as I have a cousin who spells it Kaitie!
Sharon Laudico says
I haven’t tried it yet! Will definitely try it tomorrow, looked easy and I have everything in my house.
Jamie says
It was pretty good! We are definitely adding it to our recipe rotation. The texture was a little thick from the beans. I don’t think I blended it enough. Maybe I could even add a little more milk. I processed it in the food processor. I used soy milk and Daiya. I definitely want to try it again with nutritional yeast. If I use Daiya again, I think I want to add more cheese though. I tripled the recipe to feed my hubby and I, and our three kids. That was enough for a pound of pasta. Thank you for sharing! Making it again. 🙂
Tis says
Can I use chickpeas as the beans I have alot of them i cooked up and need to use
Jason Sanford says
I have. It’s a little less creamy and gives a slight bean taste, but still good!
Meg says
Is there a variation you have that doesn’t include legumes (beans) or garlic (or onion) by chance?
Jason Sanford says
https://chocolatecoveredkatie.com/2018/08/13/vegan-mac-and-cheese-recipe/ 🙂
Olga says
A comment about milk. The diary producers and their lobbyists are trying very hard to own the words “milk”, “cheese” and butter. These can be dairy derived or vegan (non-dairy). For decades “cocobutter” has been used in tanning products without an uproar. The vegan category has grown 600 % over the last few years and is seriously threatening the “dairy industry”. People are switching to healthier nd more sustainable plant-based alternatives. So far very few attempts have been made at correcting this problem. People like Miyoko Schinner of Miyoko’s Kitchen who makes the most amazing vegan cheese and award winning butter are trying to fight this at the government level. “Butter” can be vegan or dairy. So the next time you see the words “milk”, “cheese”, and “butter” please VEGANIZE your recipe with vegan equivalents. Thank you!
Kendra says
I made this as written with the nutritional yeast and vegan buttery spread and it was delicious. I will definitely be making again. I loved that it was so easy and healthy.
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
Cindy says
Can I used pinto beans?
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!
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!
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!!!
Katu says
Queso….. darn auto correct!!
Jason Sanford says
That sounds SO amazing!
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)
Fran Hurrell says
Thank you
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.
Andrea says
This is a a delicious recipe! Thanks a lot, Katie for the many that you share!!
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
Jason Sanford says
Tahini sounds amazing here! I love your idea 🙂
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!!!
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!
Jason Sanford says
Hmm, maybe just add more liquid to thin it out, and blend longer?
Sally DuPerron says
Can this sauce be put over potatoes and baked in the oven
Jason Sanford says
Sure!
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!
Randi says
How long will this last in the fridge?
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.
Lauren says
Excited to make this, but how much pasta should I cook to go with it?
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.
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!!
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.
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
Love your idea to use potato!
Ella says
Really? A vegan cheese sauce with milk and soy cheese?
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.
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
Mar says
absolutely delicious i don’t want to share it with my family 😛
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.
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!!!!!!!!!!
R says
Can this cheese be frozen / made ahead?
Jason Sanford says
Sorry we have never tried! If you experiment, be sure to report back with results!
Jason (media relations)
Victor Spencer says
This is so freaking good. I made it twice now, once with white beans and once with garbanzo beans, both times were great. For the second time with garbanzo beans, I made some changes to thwart any potential garbanzo bean taste, but I think I’ll keep the changes from now on because the resulting cheese had a sharper/stronger flavor which I liked. I doubled the salt, used 2 oz shredded cheese (sorry don’t know the cups), and added the nutritional yeast and vinegar anyway. And for the seasonings, I added 1/8 tsp each. Anyway, I love this recipe. It’s so awesome.
Victor Spencer says
Oh and it stands up in the oven. I baked it as a topping (with sun-dried tomatoes and spinch mixed in) for 40 minutes at 350°F and mine didn’t burn or have any negative side effects. Was extremely delicious.
Jennifer says
I tried this recipe and really liked it. It was super easy and quick to make. It was extra creamy. The original recipe was a little too thick for my taste so I added a little bit extra oat milk until it reached my desired consistency. The flavor was outstanding. I opted for nutritional yeast over a vegan cheese alternative. Thanks for the recipe! My non vegan mother also enjoyed it.
Lara says
Hi, Katie!
First of all, you are amazing!
I have a question about this recipe: what if you cannot do nutritional yeast or vegan cheeses.. could you still make this sauce with something else?? I really hope so..
Chelsea says
I made the version with the nutritional yeast. All I had was Spaghetti noodles, so I substituted those for the noodles. I followed everything in the recipe to point except I added more almond milk to try to make it creamier and more salt and garlic powder. It was ok, but I just found out that I have a dairy allergy and remember what real cheese takes like. This is somewhat close in flavor, but the smell and texture was different. I had a hard time getting over those differences. I am not sure if it just I miss real cheese too much or if the version with vegan cheese is better. Any suggestions?
Tammy says
For recipes using more than a sprinkle of nutritional yeast, I recommend people try UNFORTIFIED nutritional yeast because the added (often synthetic) vitamins in the fortified brands can leave a weird after taste…or just taste strange in general. For recipes that use it more than just a seasoning, I use the SARI brand…its non gmo, unfortified and tastes great! I got it on Amazon…not sure what stores carry it.
Kelsey says
Could I use ghee for the butter spread?
CCK Media Team says
Sure, as long as you don’t mind it wouldn’t be vegan. Pretty much any butter will do.
Micky says
What kind of Daiya shreds are suggested? Could you use mozzarella style for a white sauce or cheddar style for a more traditional Mac & cheese? I’m wondering is some of the Field Roast/Chao or Follow Your Heart cheeses would be good too – they have a smoked gruyere and provolone that could be mixed up for a multi-cheese blend.
CCK Media Team says
Sure! You can definitely use any flavor 🙂
Micky says
So I commented earlier with a question about using cheese in this but I went ahead & made it anyway last night. I had a can of butter beans on hand so I used those & went with the cheese option. The can of beans was about 2 cups so I doubled the recipe & used 1/3c of mozzarella Daiya and 1/3c of cheddar Daiya. Served this over some leftover pasta/peas/kale I had. Now, I wouldn’t call this a cheese sauce, per se, but more like a cheese flavored sauce or cheese style sauce. It’s good but don’t expect this to be a true vegan sub for cheese sauce. Was it good, though? Yeah! My leftovers were even better today with the sauce. This was super easy to make and I’ll probably always have the ingredients on hand so it’s a good recipe to keep handy.
Hope Abramson says
I just made and YUM!!!! I used nutritional yeast because I’ve been eating it on popcorn for 40 years! Thank you!
Dorothy says
Although this doesn’t taste all that much like a traditional cheese sauce, (vegan cheese sauces just don’t) it is very good; and I will make it again.
Diana says
I used my high speed blender on soup setting and skipped dirtying up a pot…the lazy cook. Turned out smooth and creamy. It was a little on the thick side, so added a little extra milk. Great as a cheese dip with veggies and steamed potatoes.
Karen Pinder says
I just made 2 batches of this cheese sauce. Turned out delish! Hubs had it with salsa and tortilla chips. Can it be frozen? Or can it be stored in fridge in a jar for a day or two?
CCK Media Team says
Hmm not sure about freezing but you can definitely refrigerate for a few days!
Brandy Duke says
Absolutely delicious!
Brit says
I’ve made this twice! The first time, I really liked it but it tasted very “beanie” and texture because my blender kind of sucks. So this last time I made it I doubled the recipe and replaced half the beans with a sweet potato. It was so delicious!! Thank you so much for this recipe, because I never would’ve thought of using beans as part of a mac & cheese!
Molly says
Can I use chickpeas instead of cannelini beans?
CCK Media Team says
You can!
Kat says
SO GOOD 😱😱❤️❤️ use vegan CHAO original cheese and just rip it up before melting. I used a little extra butter and cheese because I wasn’t worried about calories, it’s amazing! It’s great over shell pasta 😍
Jody says
I haven’t tried it yet, but this recipe looks amazing! I just have a few questions about it.
1. Could l replace the milk with water?
2. Do chickpeas work in place of the white beans, and will the sauce taste like hummus if l use them?
3. Does this sauce bake well (i.e. in pasta bakes or lasagne)?
Arlene Melo says
It is not vegan if it uses milk. Vegan meand no animal products
CCK Media Team says
Milk of choice means whatever milk you want to use. Katie prefers almond.
Leah says
I just made this for nachos. I used the nutritional yeast and added some hot sauce. Everyone LOVED it, even my anti-nutritional yeast husband. Thanks!!
CCK Media Team says
❤❤
Sharon says
This was creamy, well seasoned and delicious. I used in I vegetable casserole recipe that called for a can of Campbells cheese soup. I also made enough to mix with pasta (Mac and cheese) Yum!
CCK Media Team says
Love your idea so much!
Vic says
Amazing! So nice and super easy to make!
Dharma says
It says there are variations with & without nutritional yeast but I can’t find how much to add for the nooch version… did I read right over it somewhere?
Jamie says
Wow, this was so good! I used butter beans instead of canelli and it turned out great! I also used my immersion blender. Definitely agree that the plant butter adds a perfect creaminess. MMMM
CCK Media Team says
❤❤
Amanda says
Would canned garbanzos work for this?
CCK Media Team says
We found it gives a little bit of a bean flavor if you sub garbanzo beans, but they definitely still work if you want to try, and you might like the flavor.
Christine says
Your recipes sound amazing! I have IBS so can’t eat cauliflower, beans or cashews (yes, such a bummer!). Do you have any cheesy recipes that don’t call for either?
CCK Media Team says
Hi! Maybe this one if you can do cornstarch? https://chocolatecoveredkatie.com/vegan-pasta-alfredo-recipe/
Nancy says
OH YUM!!! I used the nutritional yeast option with a little bit of olive oil and apple cider vinegar, fantastic! It’s a keeper! Thank you!!
Chocolate Covered Katie says
Thank you so much for making it 🙂
judith l long says
I have tried at least 10 cheese sauces !
This is a Winner!!! I did add dry mustard and Mexican oregano and some hatch green chiles no vinegar with the nutritional yeast for some spicy cheese sauce to go with quinoa tacos and or bean and rice enchiladas! This will be my go to cheese sauce thank you ! Going to see what else you have ! Yay!
CCK Media Team says
This made us so happy 🙂
BrianCar says
SO GOOD
Abby says
This cheese sauce was super thick and smooth and great over steamed broccoli (we don’t do pasta)
MonicaSen says
Loved this!
Cam says
Creamy, thick, and perfect for roasted broccoli on our low fat and vegan diet. Thanks for a great dinner!
Bug says
I made this for my family, including the picky five year old, and she loved it 🙂
Anthony says
Hey Katie, I am a new vegan and my wife is vegan for a year now and both of us loved this.
Chris Pollard says
Thanks for this recipe. We are wondering if it would work with thinly sliced potatoes and celeriac to make a vegan dauphinoise.
Hh says
I added 2 tablespoons of miso paste & paprika & ground pepper and it was amazing!! Shocked this recipe was so good cuz its mostly beans LOL
Pam says
I am going to try this sauce as the ‘soup’ in broccoli cheese soup….do you think that will work?
Carolyn B says
Ok so I’m extremely new to veganism and have tried many recipes on Pinterest. Most if not all have been delicious, but I have never commented or reviewed.
However I had to make a review/comment on this one due to the fact that unlike the other recipes this one actually came fairly close to the prep/cook time listed!!!
Oh and I added some pickled jalapeños and used as a “cheese” dip this evening…fabulous!!!!
Jasmine says
Can you freeze this?
Wendy Hicks says
excellent sauce. I boiled my canned beans first for 20 minutes first, then processed the sauce.
TerryF says
Very good! Used chickpeas (all I had in pantry) and that gave it a nice golden colour. Thank you!
Donna says
Can you use canned beans or do they have to be fresh cooked?
CCK Media Team says
Canned is fine 🙂
Rebecca says
Yum! Love how easy this was. I did the variation with nooch and also added a generous squeeze lemon juice and a good dollop of sambal oelek, so good! Very much looking forward to leftovers for lunch the next few days.
Chaya says
This was yum! We tried the “fake cheese” version and the results were enthusiastically consumed. Thank you for this – it’s a keeper!