My favorite vegan cheese sauce is easy, cheesy and made in the blender! Cannellini beans thicken this tasty sauce, while vegan cheese shreds, nutritional yeast and garlic powder bring on the flavor. In five minutes, you can have hot vegan cheese sauce, ready to pour over pasta, rice, or cooked veggies. It will work great as a chips or veggies dip, too!
I’ve made pasta dishes with this sauce and have served it over cooked broccoli, cauliflower, and even baked potatoes. The vinegar in the recipe is optional, but I leave it in. It provides a tangy undertone that you don’t really notice, but that adds to the cheesy flavor overall.
You can also make this sauce without the vegan cheese shreds. I’ve used it mixed with pasta, minus the shreds, and it was just as fabulous.
This is my go to sauce for making vegan mac ‘n’ cheese – just cook up about 2 to 2 1/2 cups of macaroni noodles and blend with the sauce!
Everyone in the family will like this versatile sauce. You might also enjoy another favorite vegan cheese sauce of mine.
GLUTEN FREE OPTION: Use gluten free garlic powder.