Basic Vegan Cheese Sauce comes together in 5 minutes with 7 ingredients. This sauce is perfect on lasagna, pasta bakes, pizza, mac & cheese, or as a dip. It’s ooey-gooey and everything you’ve ever wanted in a vegan cheese sauce!
Bianca Haun is the food blogger behind Elephantastic Vegan, where she shares her tasty plant-based recipes. Together with her boyfriend, Sascha Naderer, they prove vegan cooking doesn’t have to be difficult, expensive, or time consuming.
The Veginner’s Cookbook is the ultimate guide for new vegans and the veg-curious. Perfect for those trying to make the switch, a struggling vegan or just looking for a way to include more plant-based recipes in your diet! You can order the cookbook from amazon.com, barnes & noble, or indiebound.
Here’s a peek at what you get:
- 75+ veginner-friendly recipes including basics, breakfast, soups, main meals, breads, snacks, party foods, sauces, dressings, and desserts
- Tricks and shortcuts for the vegan cook, such as ‘How to spot the perfectly ripe avocado’
- Guide to help you through your first steps of veganism including a ‘How to answer skeptics’ chapter
- A list of essential pantry, freezer, and fridge staples for new vegans
- Plus helpful articles for veginners, such as ‘Substitutes that will make you forget about non-vegan food’
Want to win 1 free copy of The Veginner’s Cookbook? Click here and follow the 3 easy steps to be entered to win!
Of course, as soon as my copy arrived at the door, my husband and I browsed through it and bookmarked must-try recipes. Below I’m sharing the recipe for Basic Vegan Cheese Sauce but man was it hard to choose between recipes ranging from Fluffy Blueberry Pancakes to English Muffins and Soothing Mushroom Ramen Soup with Crispy Tofu. Oh, and you can’t forget the Cheesy Party Potatoes and Stovetop Avocado Pizza!
I decided to share this quick and easy plant-based cheese sauce because it comes together in a blink of an eye, using ingredients that we all already have. If you remember I re-created a vegan queso from a local restaurant using potatoes and carrots. While I still love and adore my recipe, it does require a food processor and soft veggies. Sometimes you just want to whip out a pot and snap your fingers for cheesy instant gratification. If that’s what you’re looking for, this recipe is for you!
No chopping or small appliances involved! Grab your small pot, coconut oil, all-purpose flour, spices, nutritional yeast, and water. Melt the oil, whisk in the flour, add in spices, add nutritional yeast. Then it gets clumpy, but don’t worry–that’s normal! Once you add the water, that’s when the magic happens. Continue to whisk in the water then taste and adjust seasoning. I wanted a very velvety smooth, creamy sauce to dip chips into, so I continued to add water one tablespoon at a time until it reached my desired consistency. Every time I added water, I added a bit more paprika and nooch.
Next time I make this addicting cheese sauce, I want to use vegan butter instead of coconut oil. While I love using coconut oil when baking and cooking, I’m interested to see how the vegan butter effects texture, consistency, and taste. This recipe is my new 9-1-1 vegan cheese sauce when the craving hits and I just need queso or mac & cheese stat.
I can’t wait to try it with baked pasta and casserole too! You tell me: What do you want me to make and share using this cheese sauce?? Cheesy Nacho Pasta Bake? Broccoli cheese casserole? Cheesy Baked Potato? I’m getting excited. Let me know if you purchase The Veginner’s Cookbook or try out this recipe!
Basic Vegan Cheese Sauce
Yields: 3/4 cup
2 tablespoons coconut oil
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika powder
1/4 teaspoon curry powder
1/3 cup nutritional yeast
1/2 cup water
1. Heat the coconut oil in a small pot on low heat.
2. Once the oil is a complete liquid, add in the flour and whisk.
3. Add the salt, paprika powder, and curry powder and whisk again.
4. Then, add the nutritional yeast and whisk again. It should be clumpy–that’s normal, don’t worry.
5. Add the water and whisk on the lowest heat setting for about 1 minute until the sauce thickens nicely. If it gets too thick (or if you want to reheat at a later time) you can add a little more water and whisk again and it should be good as new.
6. Use it as a dip, pour it over some lasagna or pizza or whatever you like, and enjoy!
Copyright 2018 by Bianca Haun and Sascha Naderer
I received a free copy of The Veginner’s Cookbook in exchange for writing a review. As always, all thoughts and opinions are my own!
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