This vegan Velveeta-ish cheese sauce is hands-down my most requested recipe. I’ve struggled to convince more than a few dairy lovers that this stuff is made from cashews, not cows. It’s perfect for pairing with pasta, layering in lasagna, spicing up nachos or tacos, or just sneaking a spoonful straight out of the jar. It’s the comfort food you thought you gave up when you went to a plant-based diet.
If you want to move your kids to a healthier version of macaroni and cheese, this is your secret weapon. I’ve never met a 6-year-old that can say not to this stuff. Having a jar (or half a jar, if it’s been a stressful morning) of this sauce in the fridge can be a parent’s best friend.
There’s nothing like smothering a bed of corn chips in this rich and creamy cheese sauce to make the perfect taco salad. However you choose to use it, you won’t be wrong.
I’ve tried so many other cheese sauces. There’s always something wrong. Too thin, not smooth enough, wrong color, too healthy tasting. There’s a secret ingredient in mine that has made all the difference… Coconut milk! Coconut milk is the perfect liquid to pair with the cashew base for the creamiest creamy cheese sauce ever.
Here’s what you’ll need
- 13.5 oz. can of coconut milk
- 1 C. raw cashews
- 1. C. water
- 2.5 tsp. real salt (Sea salt or Himalayan work too)
- Juice from half of a lemon (about 2 tsp.)
- 1/2 of a fresh red bell pepper (or 1/4 c. pimentos)
- 1/2 C. nutritional yeast flakes
- 1/4 C. corn starch
Easiest Cheese Sauce Ever!
The thing I love just about as much as eating this cheese sauce, is the fact that it’s a super-easy make-in-your-blender recipee. Just combine everything into your blender and blend on high. After a few minutes, you’ll hear the sound of your sauce thickening in the pitcher of your blender. Once you hear the magic sound, you’re done! No messy cleanup, no stirring, nada. I use a Vitamix 5200 blender and it handles this like a champ.
If you have a standard-issue blender, make sure to blend your sauce on high for 3-4 minutes. Then you’ll need to transfer it to a saucepan to thicken on your stovetop. Make sure to stir constantly with a whisk to avoid burning it.
That’s it! All done. Now all you have to do is exercise enough restraint to keep from scalding your tongue on the molten liquid gold goodness. (Speaking from experience)
Enjoy hot or cold. I keep mine in a glass canning jar and store it in the fridge. I would say it will keep for up to a week, but we usually gobble it up long before that.