Vegan Cheese Sauce (No-Cook)
User Reviews
5
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Prep Time
5 mins
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Total Time
5 mins
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Servings
8 servings
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Calories
115 kcal
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Course
Condiments
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Cuisine
American
Vegan Cheese Sauce (No-Cook)
Description
Vegan Cheese Sauce (No-Cook) uses a blend of soaked cashew nuts and rolled oats as the creamy base, balanced with nutritional yeast for a cheesy note and roasted red pepper for a mild sweetness without added sugar. Flavor enhancers like lemon juice, rice vinegar, garlic, and onion powders contribute brightness and depth, while white miso imparts umami richness. The ingredients are combined in a high-speed blender to achieve a smooth and creamy texture without heat.
The sauce can be served immediately or refrigerated, where it thickens upon cooling. Adjustments with seasoning and acidity can help customize the final flavor to preference. This no-cook method provides a quick alternative to traditional cheese sauces, ideal for those avoiding dairy or cooking steps.
Because the sauce thickens when chilled, it works well as a topping or dip, offering versatility in plant-based meals and snacks.
Soaking cashews in hot water for about an hour softens them for blending. For the best texture, a high-speed blender like a Vitamix is recommended. The sauce can be stored in the fridge for up to five days or frozen and gently reheated to restore creaminess.
Ingredients
- ¾ cup water
- 1 cup cashew nuts Decrease to ¾ cup for a tangier, slightly less rich sauce; see Notes, raw
- ¼ cup rolled oats Certified gluten-free, if needed
- ¼ cup nutritional yeast
- 2 ounces roasted red pepper Make sure it does not contain sugar; sweetness interferes with the cheesy flavor, from a jar, about 1 small pepper
- 3 Tablespoons lemon juice
- 2 Tablespoons rice vinegar
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2 teaspoons white miso Chickpea miso is soy-free, if needed. If you don't have miso, increase salt to taste, or chickpea miso; Miso Masters brand preferred
- ¾ to 1 teaspoon salt fine sea salt
- 1 to 2 teaspoons hot sauce optional
Instructions
- If using a standard blender, about 1 hour before you plan to make cheese sauce, place cashews in a bowl, cover with boiling water, soak for an hour, then drain and proceed.Combine all ingredients in a high-speed blender, and blend on high for 1 to 2 minutes or until completely smooth.
- After blending, taste and adjust salt/acid balance, as desired. Even the slightest tweaks in salt, lemon, rice vinegar, cashews, or water can "fix" the flavor if it's too tangy or salty for your preference.
- The sauce will get warm during blending. It can be used right away, or refrigerated until ready to use. The cheese sauce will thicken as it cools.
Notes
- Soak cashews in boiling water for at least an hour to soften before blending if using a standard blender.
- The sauce thickens when refrigerated; stir or warm gently to loosen.
- Use a high-speed blender for best smoothness and texture.
- Leftover sauce can be stored refrigerated up to 5 days or frozen for longer storage; thaw and heat briefly before serving.
- Adjust salt, lemon juice, or rice vinegar after blending to balance flavor as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Calories | 115kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Cholesterol | 0mg | 0% |
| Sodium | 305mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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