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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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Vegan Cheese Sauce

This velvety vegan cheese sauce is ultra creamy and easy to make!
4.89/5 (123)
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

4.89/5 (123)

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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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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

233 Comments

Leave a comment or reviewLeave a rating
  1. 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.

  2. 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.

  3. 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.

  4. 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!

  5. 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.

  6. 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.

  7. 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?

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