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Introduction
While cheese is often considered an indulgence, this vegan take on the beloved sauce has its roots in sustainable living. Invented by resourceful cooks seeking dairy-free alternatives, the first known vegan cheese sauces were created in the late 20th century using nutritional yeast and plant-based milks. Today, this creamy sauce pays homage to that pioneering plant-based spirit while reflecting a growing appreciation for the rich diversity of global cuisines. Drawing inspiration from nut-based sauces in Indian and Middle Eastern cooking, this healthy twist transforms a few simple ingredients into a luxuriously silky sauce worthy of any kitchen.
Ingredients
• 1 cup (150g) raw cashews, soaked in water for 4-6 hours or overnight and drained
• 1/2 cup (120ml) unsweetened plant-based milk (such as almond or soy milk)
• 1/4 cup (30g) nutritional yeast
• 2 tablespoons (30ml) freshly squeezed lemon juice
• 1 teaspoon (5ml) Dijon mustard
• 1 clove garlic, minced
• 1/2 teaspoon (2.5ml) sea salt, or to taste
• 1/4 teaspoon (1.25ml) ground black pepper
• 1/4 cup (30g) diced carrots
• 1/4 cup (30g) diced potatoes
• 1/4 cup (30g) diced onions
Step 1:
Soak the cashews in water for 4-6 hours or overnight. Drain and rinse them.
Step 2:
Dice the carrots, potatoes, and onions into small cubes.
Step 3:
In a high-speed blender or food processor, combine the soaked and drained cashews, plant-based milk, nutritional yeast, lemon juice, Dijon mustard, minced garlic, sea salt, and black pepper. Blend until smooth and creamy.
Step 4:
Add the diced carrots, potatoes, and onions to the blender and pulse a few times to incorporate them into the cheese sauce, leaving some texture.
Step 5:
Transfer the cheese sauce to a saucepan and heat over medium heat for 5-7 minutes, stirring occasionally, until heated through and the vegetables are tender.
Step 6:
Taste and adjust seasoning with salt and pepper if needed.
Q: Can I use a different type of nut instead of cashews?
A: Yes, you can substitute blanched almonds or silken tofu for the cashews if you have a nut allergy or preference.
Q: How long does the vegan cheese sauce last in the refrigerator?
A: Leftover cheese sauce can be stored in an airtight container in the refrigerator for up to 5 days.
Q: Can I freeze the cheese sauce?
A: It is not recommended to freeze this cheese sauce as the texture may become grainy or separated after thawing.
• For a thinner sauce, add more plant-based milk.
• Nutritional yeast can be found in the bulk or supplement section of most grocery stores.
• For a smoother texture, blend the ingredients in batches if necessary.
• This recipe is vegan, gluten-free, and nut-free (if using a nut-free plant-based milk).
• Possible substitutions: cashews can be replaced with blanched almonds or silken tofu for a nut-free option.
Serve the vegan cheese sauce warm over pasta, vegetables, nachos, or as a dip.
Leftover cheese sauce can be stored in an airtight container in the refrigerator for up to 5 days.
Soak the cashews ahead of time to make the recipe process quicker. You can also prepare the diced vegetables in advance.
- For a smoother texture, blend the ingredients in batches if your blender or food processor is small.
- Adjust the amount of plant-based milk to achieve your desired consistency – more milk for a thinner sauce, less for a thicker sauce.
- Nutritional yeast provides a savory, cheesy flavor, but you can adjust the amount according to your taste preferences.
For a spicier version, add a pinch of cayenne pepper or hot sauce. For a richer flavor, substitute some of the plant-based milk with cashew cream.
This vegan cheese sauce pairs well with roasted vegetables, baked potatoes, whole grain pastas, and crusty bread. It can also be served with a crisp white wine or a light beer.
This recipe can be made year-round, but the vegetables may be more flavorful and cost-effective when in season.
This recipe is vegan, gluten-free, and nut-free (if using a nut-free plant-based milk). It contains cashews, but they can be substituted with almonds or silken tofu for a nut-free option.
