The MOST popular response I get when speaking to people about eating a WFPB diet is “But I could never give up cheese!”. I get it. I was definitely one of those people a long, long time ago, but I did it! I gave up cheese and I live happily without it every day. There are plenty of cheese substitutes on the market these days, many more to choose from than when I first took the plunge. There really are some delicious choices out there, however, they are still a processed food and, while they help to avoid dairy consumption, they are not health foods.
Kevin and I have been on a quest over the past few years to develop some WFPB recipes that we can use to satisfy the cheese lovers within us, without sacrificing our health and this Easy Vegan Cheese Sauce ticks all the boxes. It works wonders as a cheese sauce with multiple uses and, best of all, it’s so easy to whip up a batch!
This cheese sauce is the perfect cheesy, creamy, colorful sauce for a plant-based Mac and Cheese, a healthy and delicious dip for homemade tortilla chips, and also the perfect accompaniment for tacos, burritos, bowls, baked potatoes with broccoli, tofu scrambles… basically any of your cheese sauce needs! You can alter the thickness by adding less liquid and even spice things up a bit by adding some salsa, spicy diced tomatoes, or more hot sauce to taste. Let us know your favorites in the comments below.
Easy Vegan Cheese Sauce
Ingredients
- 14.5 oz pumpkin puree
- 1/3 cup raw cashews
- 2 cups vegetable stock
- 3 tbsp white miso
- 4 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1 tsp Frank's red hot sauce
- juice of 1 lemon
- 1 tsp kosher salt
Instructions
- Add all the ingredients to a high-speed blender.
- Blend on high for 1-2 minutes or until completely smooth. Pour over cooked pasta or use anywhere you need a vegan cheese sauce.
That sounds SO good. Different than others.