the Easiest Cheesiest Sauce (Vegan)
Updated: Sep 13, 2020
A delicious and easy cheesy sauce that you can use in a plethora of ways!
This is quite honestly some of the best vegan cheese I’ve ever had! I’ve tried it on a few different dishes such as a baked potato, mac n’ cheese, broccoli, and nachos and it works perfectly! It’s totally versatile and will work on any dish that non-vegan cheese would.
For this recipe, I wanted to mimic a traditional non-vegan cheese sauce by simply substituting the ingredients with vegan versions. So there's no cashews or carrots in this sauce (not that there's anything wrong with that!) Instead, we are gonna use vegan cheese, butter and milk!
If you prefer a cashew based sauce, please check out my other Cheese Sauce Recipe HERE!
For the cheese, you can either use vegan cheese shreds, or if you have slices you can dice those up, or if you have a block, go ahead and grate it yourself! Any of those will work just fine. I usually use Cheddar, but there's no reason to not experiment, Smoked Gouda Mac? Why not?
Same with the seasonings, I've made this with smoked paprika, cumin, etc and it's always good. At the bare minimum I would say you need the butter, flour, milk, cheese and nutritional yeast (and turmeric for color). Then just add some salt and freshly cracked black pepper to your heart's content. This is a solid sauce with just those ingredients, but customize however you like!
And make sure you use unsweetened plant milk! I like Ripple the best!
It's totally optional, but for a smokier, spicier sauce, add the chipotles in adobo and some diced tomatoes and peppers (such as Ro-Tel). My Texas girlfriend says it's very reminiscent of Queso that way! You can also add some of the brine from a jar of pickled jalapeños to give it a nacho cheese taste!
Here's a video for the Cheese Sauce, even though it's for my Mac N' Cheese, it's actually the Cheese Sauce Recipe!
You can use the Cheese Sauce on a Breakfast Hoagie too!
You can also use this Cheese Sauce to make a Vegan Juicy Lucy! Click HERE for the recipe!
If you are interested in recommendations for Kitchen Gear, Spices & Pantry Items, or what I use for my Photos and Videos, please click HERE!
This post contains affiliate links, at no additional cost to you! Anything I earn will be put back into making recipes and videos for y'all. Thanks buds!
1/4 cup vegan butter
4 Tbsp Flour
2 cups plant-milk (unsweetened)
8 oz vegan cheese (shredded or cubed)
2 Tbsp nutritional yeast
1/2 tsp turmeric
Salt & pepper to taste
1 tsp garlic powder (optional)
1 tsp smoked paprika (optional)
2 Tbsp chipotle in adobo sauce (optional)
2 Tbsp (or more) brine from pickled jalapeño jar (optional)
Melt butter in a pan over medium heat.
Add flour a tablespoon at a time and whisk in between each tablespoon. Once all flour has been added whisk thoroughly and cook for 1 minute.
Add plant milk 1/2 cup at a time and whisk in between each 1/2 cup. Bring to a simmer.
Add vegan cheese and stir until melted.
Add all the seasonings and adjust to your taste.
The Cheese can be stored in the fridge for 2-3 days but is best served right away. Have fun!