Silky smooth, lusciously creamy, Vegan Cheese Sauce that's nut-free, gluten-free, low in fat, high in protein and can be whipped up in your blender in minutes! It's one of my favourite super quick dinners. Toss it through freshly cooked pasta and serve alongside some veggies or a salad. Dinner done fast!
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"Hands down the best vegan cheese sauce I've tried yet!!!"
- Jenna ⭐️⭐️⭐️⭐️⭐️ More reviews →
This super-easy Vegan Cheese Sauce is a game-changer. It's seriously good, and like my Cauliflower Alfredo, it's nut-free, gluten-free, and really low in fat.
There aren't many nut-free vegan cheese sauce recipes around. Cashews tend to be used on repeat for creamy sauces in the vegan world, like in my cashew cheese sauce recipe, and although they make a really tasty, glossy, yummy sauce that I love, hey, sometimes there are times when you could use a recipe without them.
Maybe you have guests with allergies, maybe you don't want to spend an arm and a leg on a bag of nuts (cashews aren't exactly cheap!), or maybe you are trying to eat a low-fat diet. Whatever the reason you want a nut-free vegan cheese sauce, I've got you covered, because this tofu cheese sauce recipe is just perfect.
It's a super simple Vegan Cheese Sauce, made in seconds, and it's luscious, smooth and creamy and can be used in any recipe where you want a thick, creamy, cheesy sauce. Stir through pasta for a quick and simple dinner, use it as a dip, drizzle it on nachos, add to casseroles and pasta dishes, or serve with vegetables. The possibilities are endless!
Mel x
Ingredients
Here is what you need at a glance, along with some important ingredient notes:
- Silken tofu - The tofu used must be silken (any firmness of silken tofu), or soft tofu. Don't use medium, firm or extra firm tofu as you won't get the intended texture or flavour. This sauce is super, super velvety and smooth. Much more so than a nut-based sauce and it tastes lighter. That's all because of the silken tofu.
- Nutritional yeast - This is what gives the sauce its cheesy flavour.
- Dairy-free milk - This must be unsweetened and unflavoured. Be sure to check the ingredients list before you use it. Many dairy-free milks have added sugar or vanilla and you don't want these in a cheese sauce recipe.
- White wine vinegar - A little acidity and sharpness is necessary and white wine vinegar does that job while also enhancing the cheesy flavour. It is the best choice however you can use apple cider vinegar or rice vinegar if you don't have any.
- Dijon, garlic powder, onion powder, smoked paprika - This combination adds lots of flavour and enhances the cheesiness of the nutritional yeast.
Nutritional Yeast Tip!
Please be sure to use good-tasting nutritional yeast when making this recipe. All nutritional yeasts are not created equally. Some brands taste a lot better than others.
Bob's Red Mill nutritional yeast is one I don't recommend, as you won't get the intended cheesy flavour. I love most of their products, but their nooch is not great. Same with Braggs. They are both ok used in small amounts, but in a recipe where you use a lot like this, it will make a big difference to the overall result.
I love the brands Hoosier Farms (in the USA), or Everland (if you are in Canada).
How To Make Vegan Cheese Sauce
This simple, Vegan Cheese Sauce couldn't be easier to make:
- Put the ingredients in a blender or a food processor and blend.
- Pour into a pan and warm through gently on the stovetop or use in any recipe calling for cheese sauce.
It's the easiest vegan sauce ever, and because all of the ingredients are super soft, you don't need a fancy pants high-powered blender to make it silky smooth. Any blender or food processor should be able to take care of it.
Recipe
Easy Vegan Cheese Sauce (no nuts!)
Author:WATCH HOW TO MAKE IT
Ingredients
- 12 oz (340 grams) silken or soft tofu , pack sizes vary. As long as it's similar, you can use a bit more or less.
- ½ cup (35 grams) nutritional yeast
- 1½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika , or chipotle powder
- 2 teaspoons Dijon mustard
- 1 tablespoon white wine vinegar
- 1 teaspoon fine sea salt , adjust as necessary if using table salt
- about ½ cup (120 mls) dairy-free milk , unsweetened & unflavoured
INSTRUCTIONS
- Add all of the ingredients to a blender, starting with half of the milk. Blend until completely smooth. Add more milk to get it to the consistency you like. Taste and adjust seasonings if necessary.
- Warm the sauce through gently in a pan on the stove top before serving, or use it in your favourite recipes.
NOTES
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Dellis says
The absolute best vegan sauce that uses tofu, I’ve ever tasted👌👌delish
Barbara Kennelly says
So yummy and soooo easy! I increased the dijon to taste and added a little bit more vinegar. This is definitely going to be a go-to cheese sauce for our family! Thank you Mel!
lisa letendre says
This has become our household go-to sauce. So quick and simple and yummy! And packs a punch in the protein category too.
Cara says
loved this!! As with most things tofu, it's even better the next day!!
Melanie McDonald says
So pleased you enjoyed it Cara!
Shelley Hill says
This is so delicious and easy to whip up. Also a great addition of protein to your meals.
Mrs Marie Winship says
I'm sorry but I found it too salty.
maybe I did something wrong.
Melanie McDonald says
It really shouldn't be too salty. Two things that could be the problem: Using garlic salt instead of garlic powder, or onion salt instead of onion powder by mistake. Garlic and onion powder are just ground up onion and garlic and don't contain salt. Garlic salt and onion salt do contain salt so if you used them by mistake there would be way too much salt in the sauce. The other thing that would affect saltiness is using table salt instead of sea salt. If using table salt the amount would need to be reduced. Hope that helps!
Ro says
Hi Melanie, I have just wizzed this up in my blender and the flavour is so delicious :) (I could devour it all). I have not yet heated it but mine is very runny - does it thicken any when heated? I used a cup measure (am in Australia) so maybe that added too much milk? I will be making this again for sure....a staple now but will next time put less liquid perhaps? Thank you so much for this and all your yummy recipes :) xx
Melanie McDonald says
Hi Ro. Glad you're enjoying the flavour!
As per the directions you need "about 1/2 a cup/120ml of milk". It says to blend it up with only half of the milk (about 1/4 cup or 60ml) to start then added a little more as needed to get the consistency you like. The maximum you need is half a cup (120ml). I usually add the max when I make it because it does thicken a little when heated or baked.
It's not totally clear though whether you used a full cup? If you did then it will be (and will stay) very runny no matter what you do with it. If so, you could add some more tofu and blend again to thicken it up. You will need to add a little more of the seasoning to make up for the dilution though.
The Australian cup won't have made much difference in this recipe. There's only 10 ml difference in a full cup or 5ml in half a cup. It could potentially in a baking recipe like cookies, muffins or cake though so bear that in mind for the future.
Hope that helps!
KJ says
I LOVE this recipe. It played a big part in my ability transition to a plant-based diet. I measure out and separate the dry ingredients in batches, then add in the wet ingredients when ready for the sauce. Makes it very quick and easy. Thank you!
Lori says
I'm on the Mind Diet and can not have many foods including cheese:( I have never had tofu but was desperate to find a replacement so I gave this recipe a try. Im so glad I did!! The cheese sauce on some whole wheat pasta was delicious. Have you ever added some sun dried tomatoes to this sauce? If so, how did it turn out? I have always loved pasta dishes with sun dried tomatoes and was thinking about adding some next time.
Melanie McDonald says
So pleased you enjoyed it, Lori! I think Sun-dried tomatoes would be delicious. Or a roasted red pepper or roasted garlic. It’s really versatile and you can switch up all the seasonings/flavourings. You just might need to adjust the amount of milk more or less to compensate depending on what you’re adding. Be safe and start with 3/4 then add more as needed.
Have fun experimenting!
Fraz says
This recipe is absolutely delicious. it's a recipe that can be used in many dishes or simply with tortillas and veggies. Two thumbs up.
PS: The previous comment was by someone who has a problem and just wanted to discredit you. Your recipes are delicious, enjoyable and tasty. Keep on doing what you are doing.
Melanie McDonald says
Thank you so much for your review and kind words, Fraz. I’m really pleased you’re enjoying the recipe!❤️
Rachel says
Sorry to say but this was absolutely vile I'm afraid. Tasted nothing like a cheese sauce. I think the onion salt, smoked paprika and vinegar ruined it. I think silken tofu mixed with yeast flakes and some vegan cheese grated in with a bit of salt and pepper tastes much better and so much simpler.
Melanie McDonald says
Sorry you didn't enjoy it. However, onion salt is not an ingredient in this recipe. Onion powder is. They are not the same thing. This means your sauce would have been WAY over seasoned/salted which probably explains why it didn't taste good.
Gillian Dowden says
love love love this sauce. Do you have any other cheese recipes using this seasoning?
Thank you
Gillie
Melanie McDonald says
So pleased you'e enjoying it! My cashew cheese sauce uses a similar flavour profile: https://avirtualvegan.com/cashew-cheese-sauce/ and my Baked Mac and Cheese: https://avirtualvegan.com/baked-vegan-mac-and-cheese/
Amanda says
So I made this with some changes:
1/4 c nooch
1t garlic
1/2t smoked paprika
1/4 t turmeric
no mustard or vinegar
And it is just perfect for us :) Thanks for writing such a great recipe!!!
Hollie says
I didn’t follow the recipe exactly as I didn’t have all the ingredients but it turned out fantastic. I’m thrilled with the result. I used firm tofu, apple cider vinegar and sweetened soy milk. I love how healthy this recipe is I was able to load my steamed vegetables with more sauce than I ever would have dared in the past. Thank you.
Mary says
This sauce was great, but I haven't been around much to eat it, and there's a lot left. Can this be frozen, maybe in ice cubes? Thanks.
Melanie McDonald says
I haven't tried freezing this sauce because I think it would affect the texture. Tofu changes texture greatly when frozen and I think it would make this grainy. It might be ok, and if not you could probably remedy it by blending again, so it's up to you if you'd like to chance it. Hope that helps!
Janice says
I have frozen sauces made with tofu and they just need to be reblended after defrosting and are great.