Food & Recipes

Vegan Cheese Sauce Recipe (Oil-Free)

August 18, 2018

Personally, the hardest thing about turning vegan for me, was giving up cheese. I absolutely LOVED cheese and cheesy sauces! However, after tons of trial and error, I’ve come up with a delicious vegan cheese sauce recipe that’s rich, decadent, and tastes soooo yummy! I promise, you’ll have to utilize some serious self control to stop yourself from eating the entire batch of sauce in one sitting!

Personally, the hardest thing about turning vegan for me, was giving up cheese. I absolutely LOVED cheese and cheesy sauces! However, after tons of trial and error, I’ve come up with a delicious cheese sauce recipe that’s rich, decadent, and tastes soooo yummy! I promise, you’ll have to utilize some serious self control to stop yourself from eating the entire batch of sauce in one sitting! I use this sauce in wraps, over pasta, or even with rice and vegetables. This sauce is super versatile and is a personal kitchen staple! Keep in mind, that this is not going to taste very similar to cheese, but it has a cheesy feel to it and hits the right spot. My favorite part about this recipe is that it’s fully customizable and you can adjust everything from the consistency to different taste factors such as how tangy you want it to be, how nutty you want it to taste, or which seasonings you want it to have. You can add in jalapenos, cilantro, other herbs, or anything else you like! As long as you get down the base recipe of cashews + nutritional yeast + lemon juice and water + salt, you can really go to town with making this recipe your own. This sauce is just so delicious! So without further ado, here’s the recipe! Ingredients: ½ Cup Cashews ¼ Cup Nutritional Yeast ½ Lemon 2-3 Tbs Water Salt Pepper Chili Flakes Onion Powder Garlic Powder Italian Seasoning Instructions: Step 1: Start off by pre-soaking the cashews in some warm water for a couple of hours. If you’re short on time, just soak the cashews in some hot water for 10 minutes. This is to make the sauce extra smooth. Step 2: Drain the water until you have only about 2-3 tablespoons of water left. I usually let the water come up a little less than halfway to the cashews before I stop draining. Step 3: Squeeze in the juice of half a lemon (approximately 2 tablespoons so be careful depending on the size of your lemon). Adding too much lemon juice can make the sauce too lemony so I like to err on the side of caution and then add more lemon juice later if I feel like it needs more of a tang after I taste it. Step 4: Add in your nutritional yeast. A couple tablespoons should be enough. The more you add, the more of a nutty cheesy taste you’ll get. Step 5: Add in all your seasonings to taste. I like to add in salt, pepper, a lot of chili flakes because I love spicy sauces, onion powder, a tinge of garlic powder and pepper, and some italian seasoning. You can use whatever you have on hand. Step 6: Add everything to your blender and blend it all up until the sauce is super smooth and creamy. Add in more water and/or lemon juice if the sauce is too thick. Step 7: Serve over your favorite dish and enjoy!!! Please let me know in the comments down below if you make this sauce and how you like it and be sure to tag me on instagram @heartofavocado with pictures of how you decided to serve your sauce!

Vegan Cheese Sauce Served Over Konjac Noodles With Beyond Meat Chicken Strips and a Ton of Greens

I use this sauce in wraps, over pasta, or even with rice and vegetables. This sauce is super versatile and is a personal kitchen staple! Keep in mind, that this is not going to taste very similar to cheese, but it has a cheesy feel to it and hits the right spot.

My favorite part about this recipe is that it’s fully customizable and you can adjust everything from the consistency to different taste factors such as how tangy you want it to be, how nutty you want it to taste, or which seasonings you want it to have.

You can add in jalapenos, cilantro, other herbs, or anything else you like! As long as you get down the base recipe of cashews + nutritional yeast + lemon juice and water + salt, you can really go to town with making this recipe your own.

This sauce is just way too delicious!

So without further ado, here’s the recipe!

Ingredients:

  • ½ Cup Cashews
  • ¼ Cup Nutritional Yeast
  • ½ Lemon
  • 2-3 Tbs Water
  • Salt
  • Pepper
  • Chili Flakes
  • Onion Powder
  • Garlic Powder
  • Italian Seasoning

Instructions:

Step 1: Start off by pre-soaking the cashews in some warm water for a couple of hours. If you’re short on time, just soak the cashews in some hot water for 10 minutes. This is to make the sauce extra smooth.

Step 2: Drain the water until you have only about 2-3 tablespoons of water left. I usually let the water come up a little less than halfway to the cashews before I stop draining.

Step 3: Squeeze in the juice of half a lemon (approximately 2 tablespoons so be careful depending on the size of your lemon). Adding too much lemon juice can make the sauce too lemony so I like to err on the side of caution and then add more lemon juice later if I feel like it needs more of a tang after I taste it.

Step 4: Add in your nutritional yeast. A couple tablespoons should be enough. The more you add, the more of a nutty cheesy taste you’ll get. 

Step 5: Add in all your seasonings to taste. I like to add in salt, pepper, a lot of chili flakes because I love spicy sauces, onion powder, a tinge of garlic powder and pepper, and some italian seasoning. You can use whatever you have on hand.

Step 6: Add everything to your blender and blend it all up until the sauce is super smooth and creamy. Add in more water and/or lemon juice if the sauce is too thick.

Blend it all up!

Step 7: Serve over your favorite dish and enjoy!!!  

This vegan cheese sauce is so yummy!

Let me know in the comments down below if you make this sauce and how you like it and be sure to tag me on instagram @heartofavocado.ig with pictures of how you decided to serve your sauce!

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