vegan cheese sauce

These cheesy kale chips are tossed in a vegan nacho sauce then baked to perfection. They're easy, healthy and SO delicious!

Nacho Cheesy Kale Chips

curly kale

cashews soaked for 2 hours

nutritional yeast

red bell pepper

chili powder

garlic powder

smoked paprika

salt

cayenne more or less to taste depending on your preferences ((optional))

lemon

water

Add the kale to a very large mixing bowl (or separate into two if you don't have one large enough - you need to be able to toss it around).

Add the remaining ingredients to a blender (or food processor) and blend until smooth.&nbsp;Pour the 'cheese' sauce over the kale and mix with your hands until the leaves are covered.

If you have a dehydrator, arrange the kale chips in your dehydrator and dehydrate at 120ºF for 12 - 14 hours, until crispy.&nbsp;

If not, heat your oven to 225ºF. Spread the kale on two baking sheets trying to not overlap as much as possible. Bake for 90 minutes, flipping halfway through (and swapping your pans on the racks).

Allow chips to completely cool before storing in a sealed container or bag. They must be TOTALLY cooled or they won't stay crispy!

https://content.jwplatform.com/videos/Pt63fs5A.mp4

How to make cheesy kale chips. These vegan baked kale chips that are tossed with a delicious nutritional yeast queso. High protein and full of healthy fats!

Vegan Nacho Cheesy Kale Chips

Drizzle over steamed vegetables, pizza, baked or mashed potatoes, grits, or polenta. Mix it into cooked pasta for a lighter Macaroni and Cheese. Or make it into a spicy dip for chips. Use it wherever you’d use butter or cheese sauce–the possibilities are endless!

Cheesy Cauliflower Sauce

cauliflower florets

onion powder

garlic (peeled, garlic

dry mustard

turmeric

yeast

mellow white miso

cornstarch or potato starch

lemon juice

Bring the water to a boil in a medium saucepan. Add the cauliflower, onion powder, garlic, paprika, mustard, and turmeric. Cover tightly and reduce the heat to very low. Simmer until the cauliflower is so tender that it easily comes apart when poked with a fork, about 15-20 minutes.

Carefully transfer the contents of the saucepan to a blender. Add all remaining ingredients. Cover and blend, starting on low and increasing the speed until you’re at the highest setting. (Be careful–hot foods can “erupt.”) Blend until you have a completely smooth sauce.

Pour the sauce back into the saucepan, add salt to taste if you like, and heat until it begins to bubble, stirring occasionally. Allow it to cook and thicken for at least another 2 minutes. Serve hot.

If you miss cheese, you need to give this vegan cauliflower cheese recipe a try! It&#039;s got the perfect cheesy texture and flavor and you can eat it as a dip, mix it with pasta, or drizzle it over veggies. It&#039;s oil-free, gluten-free, and it&#039;s ready to eat in 30 minutes! 

Vegan Cauliflower Cheese Sauce

raw sunflower seeds

water ((divided))

vegetable broth

½ medium red onion (sliced)

garlic

½ tsp ground turmeric

cumin

lime juice

apple cider vinegar

jalapeno juice ((from the jar))

jalapeno ((add more to taste))

Boil

Put the sunflower seeds in a medium saucepan and add 2 cups of water. Increase the heat until the water boils and let it cook for 10 minutes.

Saute

In a large pan over medium heat, saute the onions and bell peppers until soft. Add more liquid if the pan gets too dry. Add the minced garlic and cook for 1 minute. Add the cauliflower florets and ¼ cup water. Increase the heat until the water starts bubbling and cover the pan. Reduce the heat to medium and let it cook for 10 minutes or until the cauliflower is tender.

Blend

Transfer the cooked vegetables, boiled sunflower seeds, nutritional yeast, turmeric, cumin, salt, lime juice, apple cider vinegar, pickled jalapeno slices, pickled jalapeno juice, and ¼ cup water to a large blender cup and then blend until it&#039;s smooth and creamy. The sauce will be very thick, you can add more water to thin the consistency if you like. Taste and add more salt and jalapenos to your preference.

Learn how to make creamy vegan cashew cheese sauce with a few simple ingredients! This easy vegan cheese sauce recipe tastes just like nacho cheese and is delicious on enchiladas, tacos, noodles &amp; pasta, as a dip, over taco bowls and so much more!

The Best Vegan Cashew Cheese Sauce You'll Ever Eat

For the vegan cashew cheese sauce:

raw cashews*

almond milk,

paprika

dijon mustard

salt,

black pepper

*To make the cashew cheese sauce: soak the cashews in 4 cups of water for at least 2 hours; otherwise I&#x27;ve found that you can easily speed up the process by adding the raw cashews to a pot with water and placing over high heat. Bring water to a boil, then immediately turn off the heat; let the cashews sit for 30-45 minutes in the warm water, then drain.

Once the cashews have finished soaking you&#x27;ll be ready to make the sauce: add drained cashews, garlic, nutritional yeast, almond milk, jalapeno, turmeric, paprika, onion powder, dijon mustard, salt and black pepper to a high powered blender. Blend until a thick sauce comes together. If you want a thinner sauce, add a bit more almond milk. Taste and adjust seasonings as necessary. Enjoy! Serves 6-8, depending on how you use it.

The Best Vegan Swiss Cheese Fondue recipe – This dairy-free cheese sauce is quick and easy to make, yet incredibly delicious, healthy, low in fat and makes a great cheese alternative as a dip for bread, vegetables, and more! Perfect for New Year&#039;s Eve, a cozy dinner with the family, or any other occasion.

Easy Vegan Cheese Fondue

potatoes (10.6 oz, peeled and diced)

carrot (3.5 oz, peeled and diced)

raw cashews (*see notes for a nut-free version)

½ cups water (or more to desired consistency)

olive oil (or canola oil)

onion (chopped, or 2-3 tsp onion powder)

garlic (chopped garlic

yeast flakes

tsp mustard (or white miso paste)

⅓ tsp sea salt (or

white wine (or vegetable stock)

tbsp tapioca starch

bread

potatoes

vegetables (e.g. broccoli, carrots, pickles)

Put the potatoes, carrots, cashews, and water in a pot. Cover the pot and bring everything to a boil. Cook for about 10-15 minutes, or until the vegetables are soft enough to blend.

Meanwhile, heat the oil in a frying pan over medium heat. Add the onion and a pinch of salt and sauté until translucent, about 3 minutes. Then add the garlic and sauté for another minute until fragrant.

Once the potatoes and carrots are done cooking, transfer the while mixture (+ cashews and cooking water) to a blender. Add cooked onions, garlic, nutritional yeast flakes, mustard, and salt and blend until creamy.

Then pour the sauce into a large, deep pan or pot. Whisk in the white wine and tapioca starch and bring to a boil. Simmer briefly until it thickens and gets creamy. Taste and adjust seasonings as needed.

Serve the sauce in a fondue pot or straight from the pan with bread, potatoes, vegetables, or any side dishes you like.

Enjoy!

*Note: I recommend watching the recipe video for visual instructions!

Pour this Vegan Cheese Sauce over macaroni, baked potatoes, bowls of veggies, or any dish that could use a little cheesy goodness.&nbsp;This recipe makes about 4 cups of cheese sauce. A serving size is 1/3 cup

Veggie-Packed Vegan Cheese Sauce

carrots,

cauliflower

onion

cashews

cornstarch

Dijon mustard

sea salt

Place the carrots, onion, cauliflower, and cashews in a large pot. Fill it with enough water to cover the vegetables plus about two inches.

Bring the water to a boil over medium-high heat and then reduce the heat and allow to simmer for about 15 minutes, or until the vegetables are fork tender.

Drain the vegetables and save the water. Allow the vegetables to cool slightly and then place them in a high-speed blender or food processor along with the nutritional yeast, garlic, cornstarch, lemon juice, mustard, and salt. Add 2 cups of the reserved cooking water and blend until smooth and creamy. Add a little more water if the mixture is too thick. Keep in mind that it will thicken when it’s heated.

Pour the sauce in a medium-sized sauce pan and place it over medium-high heat. Bring the sauce to a boil, reduce heat and allow to thicken slightly.

Remove from heat. Mix cheese sauce in with pasta for macaroni and cheese, drizzle it over a baked potato, or add it to any dish that could use a little cheese goodness.

This vegan nacho cheese sauce is addicting and life changing!&nbsp;

nacho cheese

C white potatoes,

C carrots,

C vegetable oil

C nondairy milk

jalapeño

tbsp jalapeño pickle brine

tomato paste

tsp arrowroot flour

tsp sea salt

Boil the potatoes and carrots in pot of water for approximately 10 minutes. Drain them from the boiling water and add to a high-powered blender immediately. If you cook the potatoes for too long, they will become starchy and your sauce will not be smooth.&nbsp;This recipe will not work in a conventional blender. The potatoes need to be whipped at a high enough speed that they break down and emulsify, creating a smooth and creamy cheese-like sauce, with undetectable potato! You'll need a Vitamix or Blendtec. I've made it in a Magic Bullet in a half batch and it also worked well.

Add the remaining&nbsp;ingredients to the blender and combine until smooth. Your sauce may be hot enough to serve immediately, if you're in a rush, or heat it up in a small pot to thicken it slightly before pouring over whatever food you want to make cheesier! How about chips, chili, broccoli, or cauliflower for starters.&nbsp;

This vegan cheese tastes like real cheese. It's a delicious and healthy alternative to cheese, made with inexpensive and easy to get ingredients.

Vegan Cheese

potatoes (360 g), peeled and diced

carrots (135 g), peeled and diced

water (125 ml)

nutritional yeast (35 g)

extra virgin olive oil (70 g)

Boil or steam the potatoes and carrots for about 20 minutes or until soft.

Add all the remaining ingredients and blend until smooth.

Serve immediately with tortilla chips, crudités or use it to make pizza, lasagna, mac and cheese or any other recipe that calls for cheese. Keep leftovers in a sealed container in the fridge for about 4-5 days. You can also freeze it if you want. I usually transfer the frozen container to the fridge the night before, that way it defrosts by itself. I reheat it in a saucepan and add some water or milk if needed.

I made this and it was easy and really delicious.  I was pleasantly surprised.

I've made this twice already! My husband and I are astounded this tasted so much like cheese dip! He was upset when I thought he was finished with his cheese and I washed his bowl! Haha! I had to make it again the next week. Which isn't a bad thing, it was super good! I used it for Mac n cheese first then as a dip. Only thing I would microwave in small increments of 10 seconds and stir each time. It started to cook and harden after 20 seconds without stirring. We loved this! This will be a staple in our household. I added you to Twitter,  Instagram and subsided to your emails. I am looking into your general tsos next and will continue to cook all the recipes I would love to try.Thank you!

I love this recipe! I’ve toyed with it over the years and it’s one of my favorites. So simple cheap and satisfying. When I have it on hand I add  white miso to it making it extra tasty 😄

A lot of other vegan cheeses are somewhat grainy, but this was so creamy and smooth, just like real nacho cheese. We put it on tacos and it was SO GOOD!! I made it exactly to recipe and the whole family ate it up.

I'm so excited about this cheese recipe! I added a few slices of bottled jalapeno peppers and it is soooo good.

My go to sauce I even prefer this to regular cheese sauce most times very simple recipe usually always have ingredients on hand love it

Can I use onion juice n smashed garlic cloves instead of powders

Can I use onion juice n smashed garlic cloves instead of powders??

Excellent recipe! I have made some simple adjustments depending on my application of the sauce (ie. When I'm making it for baked potates, I use soft tofu instead of potatoes so up my protein intake and not double up on starch). I also adjust the seasoning depending of who I make it for (my husband loves garlic so I go a little heavier for him) but that's the amazing thing about this recipe is it's flexibility and it turns out fantastic everytime!

Hi, I have just tried this recipe without the yeast. My sauce has a weird after taste - maybe feels raw / little pungent. (I know its not spoilt, just wondering why it tastes like that). Anyone else face this problem?

https://content.jwplatform.com/videos/TYx5upvF.mp4

This vegan cheese tastes like real cheese. It’s a delicious and healthy alternative to cheese, made with inexpensive and easy to get ingredients.

Vegan cheese 

Let me tell you, this is by far the creamiest, the cheesiest, the most Amazing Vegan Cheese Sauce ever! No tofu, no cashews. It will really blow your mind!

Amazing Vegan Cheese Sauce

oz Yukon Gold Potatoes (about 3 medium)

Carrots

Water (used to boil potatoes)

Nutritional yeast

Tbs Nutritional yeast (in addition to above)

Lemon

tsp Apple Cider Vinegar

Salt

tsp Onion Powder

tsp Garlic Powder

tsp Brown Mustard

tsp Turmeric

Wash and scrub both potatoes and carrots, peel if desired and chop into uniform pieces and boil for 10 minutes.    OR&#8230;..

INSTANT POT

Simply add them to your Instant Pot with 1 cup of water. Set to MANUAL and cook for 7 minutes. Allow to naturally release for 10 minutes before opening lid.

Let rest for 5 minutes and then with a slotted spoon, transfer the veggies to your blender

Add 1/2 cup potato water and pulse to mix

Add remaining ingredients and blend until smooth and creamy

My first time to make vegan cheese sauce, and I must give all the credit to the recipe! You nailed it! now I need to steam some broccoli and bake a few potatoes to fully appreciate it!

This recipe is the best one yet. I had no trouble with either the lemon juice or vinegar as soon have stated but I did add 1/2 cup of cashews, more salt, and two generous teaspoons of white miso. Next time I will try it without the cashews. I can always add them if it doesn't taste as good. I never thought I would eat a cheese sauce by the spoonful.

I love this! And you should have seen my husband's shocked face when he tasted it -- he loves it, too, and wasn't expecting it to be so good. Thanks, chuck, for all of your creativity and sharing.

Mind blowing! A lifetime of wishes have been answered with this recipe. Did a straight trade for velveeta on mac-n-cheese and nachos and the fam was oblivious. This sauce is the cheesiest -- and that's a high compliment. :-)

This recipe is so good!! It’s great for a vegan cheese dip with tortilla chips. The consistency is perfect. Also, it was very easy to make. I have never left a review on a recipe online, but this is so good and exactly what I’ve been looking for. 
Thank you!

This was so easy and creamy. I have been wanting to make this for some time.  Thank you for sharing!

I love this cheese sauce.  I typically am a cashew cheese person and put off trying a potato/carrot cheese, because how can you improve on cashew cheese?  This is how.  I followed the recipe completely except for reducing the lemon juice to 1 Tbs and adding 1/2 tsp smoked paprika.  Not only is it delicious, but the turmeric with smoked paprika give it a yellowy orange color that even looks like nacho cheese sauce.  I'll be adding this to my usual rotation.  Thank you for this recipe!

Awesome recipe! . Did it in the instant pot and had to sub stone ground mustard for brown and it was delish! Loved the stringy-ness of it too! Thank you for posting it!

I followed the recipe and tried to like it. But this does not taste like cheese, not even a little bit. All I can think of is maybe it's the brand of nutritional yeast I'm using? This is the second recipe for vegan cheese sauce that I've tried and neither was good. Any suggestions? Am I doing something wrong? Everyone is raving about it in the reviews and I just don't get it.

I made this as a component of the Cheezy Hashbrown Casserole and boy is it tasty.  It tastes even better than the first time I made it, I think as my taste buds are loving real food.  And to think it is compliant for a potato Mary's mini, which I'm just starting!!

Well I think this is fantastic! I mean you can´t expect anything more from a cheeseless cheese sauce!! I followed a tip from another user and added some miso paste and replaced the water with plant based milk and I think its delicous.., better than I thought! I think the best way to serve this is over nachos or over any veggies!! Thanks for this!!

https://www.youtube.com/watch?v=NxjybJoSms8

One of my most popular recipes is my Vegan Cheese Sauce.  In this video, I show you how to make it in your Instant Pot (but you can use the stovetop method too) in less than 15 minutes.  

RECIPE with the Full Printable Recipe Card Here:
http://bit.ly/vegmacandcheese

MUSIC:
Heading West by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Artist: http://audionautix.com/

Vegan Mac & Cheese

A creamy vegan cheese sauce made with raw cashews and nutritional yeast. This nutritional yeast cheese sauce is delicious on pasta as a vegan mac and cheese, or over baked potatoes and steamed vegetables. A great simple recipe for using nutritional yeast.

Vegan Cheese Sauce

cashews,

water,

Drain and rinse the soaked cashews.

Add the cashews to a blender or food...

Add the cashews to a blender or food processor. Add the nutritional yeast (1/8 cup to start, or 1/4 cup if you love nutritional yeast flavor), garlic powder, lemon juice, salt, and half the water.

Place the lid on the blender or food...

Place the lid on the blender or food processor and turn on to blend. Slowly add water through the hole at the top until the sauce has reached your desired consistency. You may need even more than the 1/2 cup of water to thin.

Taste and add more nutritional yeast, lemon, garlic...

Taste and add more nutritional yeast, lemon, garlic powder, or salt to taste. Season with a good pinch of pepper.

To serve, immediately pour over hot pasta or...

To serve, immediately pour over hot pasta or serve alongside steamed vegetables (baked potatoes or broccoli are great options).

https://mediavine-res.cloudinary.com/video/upload/pl1opvtpmayl45fvho5c.mp4

A creamy vegan cheese sauce made with raw cashews and nutritional yeast. This nutritional yeast cheese sauce is delicious on pasta as a vegan mac and cheese, or as a veggie dip. A great recipe for nutritional yeast.

A rich and creamy vegan nacho cheese sauce for veggies, potatoes, and nachos.

Top 25 vegan cheese sauce recipes from across the web

The most viewed vegan cheese sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 25 vegan cheese sauce recipes from across the web

The most viewed vegan cheese sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Nacho Cheesy Kale Chips

Cheesy Cauliflower Sauce

Vegan Cauliflower Cheese Sauce

The Best Vegan Cashew Cheese Sauce ...

Easy Vegan Cheese Fondue

Veggie-Packed Vegan Cheese Sauce

nacho cheese

Vegan Cheese

Amazing Vegan Cheese Sauce

nacho cheese

Vegan Cheese Sauce

Vegan Nacho Cheese Sauce

Amazing Vegan Cheese Sauce

Amazing Vegan Cheese Sauce

Fauxveeta Vegan Cheese Sauce

Vegan Cheese Sauce

vegan cauliflower arancini

Vegan Nacho Cheese With Hidden Vegg...

Vegan cheese sauce

Vegan Butternut Squash Pasta

Instant Pot Vegan Mac and Cheese

Instant Pot Vegan Cheese Sauce

Vegan Jalapeño Chickpea Mac and Che...

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Nooch Cheese Sauce

The most viewed vegan cheese sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine