Favorite Vegan Cheese Sauce

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.

Print Recipe

Favorite Vegan Cheese Sauce

A versatile vegan cheese sauce for mac 'n' cheese, broccoli, cauliflower, baked potatoes, or any pasta, rice, or veggies!

Course

Side Dish

Cuisine

American

Keyword

beans, cannellini beans, cheese sauce, cheesy sauce, cheeze sauce, nutritional yeast, plant based milk, vegan, vegan butter, vegan cheese sauce, vegan cheese shreds, vegan cheesy sauce, veggie

Prep Time

5 minutes

Cook Time

5 minutes

Servings

cups

Ingredients

• 1 cup cannellini beans, cooked or 1 15.5-ounce can, or any white bean
• 1/2 cup plant-based milk I use unsweetened almond milk (make sure it doesn't contain vanilla)
• 1/3 cup vegan cheese shreds (optional) I use Daiya brand
• 5 tablespoons nutritional yeast
• 1/2 teaspoon salt
• 1/8 teaspoon garlic powder or gluten free garlic powder
• 1/2 teaspoon apple cider vinegar (optional) or white vinegar
• 2 teaspoons vegan butter

Course Side Dish Cuisine American Keyword beans, cannellini beans, cheese sauce, cheesy sauce, cheeze sauce, nutritional yeast, plant based milk, vegan, vegan butter, vegan cheese sauce, vegan cheese shreds, vegan cheesy sauce, veggie Prep Time 5 minutes Cook Time 5 minutes Servings cups Ingredients 1 cup cannellini beans, cooked or 1 15.5-ounce can, or any white bean 1/2 cup plant-based milk I use unsweetened almond milk (make sure it doesn't contain vanilla) 1/3 cup vegan cheese shreds (optional) I use Daiya brand 5 tablespoons nutritional yeast 1/2 teaspoon salt 1/8 teaspoon garlic powder or gluten free garlic powder 1/2 teaspoon apple cider vinegar (optional) or white vinegar 2 teaspoons vegan butter

Instructions

1. Drain and rinse the beans, if canned.

   
2. In a blender or using a hand blender, mix together all the ingredients. Transfer to a large saucepan and heat on low, stirring occasionally. Add more plant based milk if the sauce seems too thick.

   
3. Once heated through, blend into your cooked pasta or rice, or serve hot to top vegetables.

   

Recipe Notes

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