Servings
Font
Back
0 from 99 votes

Vegan Cheese Sauce (No-Cook)

This vegan cheese sauce is the real deal! It comes together in just 5 minutes without any cooking! This is the best dairy-free cheese sauce to use on everything from veggies and baked potatoes, to nachos, pasta, and more! Oil-free, gluten-free, and made without coconut or soy.Yield: makes about 2 cups

Prep Time
5 mins
Total Time
5 mins
Servings: 8 servings
Calories: 115 kcal
Course: Condiments
Cuisine: American

Ingredients

  • ¾ cup water
  • 1 cup raw cashews Decrease to ¾ cup for a tangier, slightly less rich sauce; see Notes
  • ¼ cup rolled oats Certified gluten-free, if needed
  • ¼ cup nutritional yeast
  • 2 ounces roasted red pepper from a jar (about 1 small pepper) Make sure it does not contain sugar; sweetness interferes with the cheesy flavor.
  • 3 Tablespoons lemon juice
  • 2 Tablespoons rice vinegar
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 teaspoons chickpea or white miso (I'm a fan of Miso Masters brand) Chickpea miso is soy-free, if needed. If you don't have miso, increase salt to taste.
  • ¾ to 1 teaspoon fine sea salt
  • 1 to 2 teaspoons hot sauce, optional

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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

  • Store leftover cheese sauce in the refrigerator for up to 5 days. Can also be frozen. Thaw and briefly heat the sauce to restore to its original creamy consistency.
  • Soaking cashews - a high-speed blender like a Vitamix produces the best texture in this sauce because it fully breaks down the nuts and oats. If using a regular blender, follow the standard method for soaking cashews, either overnight at room temperature or in hot water for 1 to 2 hours. 

Nutrition Information

Calories 115kcal (6%) Carbohydrates 9g (3%) Protein 5g (10%) Fat 7g (11%) Cholesterol 0mg (0%) Sodium 305mg (13%) Fiber 2g (8%) Sugar 1g (2%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 115

% 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.