A silky smooth, lusciously creamy, Vegan Cheese Sauce that is 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 →
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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. And did I mention it's got no nuts, no gluten, and no fat in it? I did but I feel the need to repeat myself.
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 flavor. 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 flavor.
- Dairy-free milk - This must be unsweetened and unflavored. 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 flavor. 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 flavor and enhances the cheesiness of the nutritional yeast.
Nutritional Yeast
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 like 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.
Serving Suggestions
The possibilities are endless. 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.
Recipe
Easy Vegan Cheese Sauce (no nuts!)
Author:WATCH HOW TO MAKE IT
Ingredients
- 12 oz (340 grams) silken or soft tofu
- ½ cup (35 grams) nutritional yeast , make sure it's a good tasting one
- 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
- ½ cup (120 mls) dairy-free milk , it must be unsweetened & unflavored
INSTRUCTIONS
- Add all of the ingredients to a blender and blend until completely smooth. Taste and adjust seasonings if necessary.
- Warm the sauce through gently in a pan on the stove top before serving, or use in your favorite recipes.
NOTES
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Glenda Fagan says
After 3+ years of WFPB no oil eating, I have finally found the PERFECT cheese sauce! Why is anyone bothering with potatoes, carrots, squash, oatmeal when tofu is available? My kinda recipe: dump and blend. Made a broccoli rice mushroom casserole with it....all it needed was more cheese sauce! Next time, double batch....Thanks Melanie 💗
Melanie McDonald says
Love this! So pleased you're enjoying it Glenda!
Jodi says
seriously so good and easy to make...I use this recipe at least 4 times a month...no huge amounts of fat from nuts so it's much healthier than most "cheesy" sauces out there!
joyce says
hi, what if you leave out the nutritional yeast and vinegar?!
I have histamine intolerance, so I am looking for substitutes...
Thank you!
Melanie McDonald says
I would look for another recipe that doesn't use those ingredients. The nutritional yeast is crucial to this recipe and it would be really tasteless without it. Sorry!
I don't have anything suitable but Google vegan cheese sauce without nutritional yeast and I'm sure you'll find some.
Jenna says
Hands down the best vegan cheese sauce I’ve tried yet!!!
Marcy says
This was the first recipe I made in my new Vitamix. It took a little adjustment to vegan cheese sauce as I am still evolving into vegan recipes, but it only took a few dips to be fully on board. I soon found myself dipping veggies and corn chips in it. I'm realizing more and more these wonderful recipes are making the conversion to vegan an easy move.
Melanie McDonald says
That's so good to hear Marcy. Best of luck with your vegan transition!
Krista says
This recipe is literal perfection!! Thank you SO MUCH
Gail Holm says
Just had it on gluten free sea shell macaroni and it was delicious. I used honey dijon mustard since that was all I had and it tasted great.
Really quick to make as well, stored it in a glass jar in the fridge and when I needed it, I just heated it in the microwave.
KJ says
To be successful when switching from a standard Western diet to a vegan or plant-based diet, you need foundational recipes that can get you through the transition and also sustain you over time. For me, a cheese addict, this cheese sauce is exactly that type of foundational recipe. It is a satisfying substitute that has helped me remain plant-based for over three years now. Mac & cheese, nachos, dips… it is smooth and creamy and tastes like a good quality melted cheese. Thank you for helping me overcome my cheese addiction while continuing to enjoy my favorite foods! I recommend this to everyone, including those who eat cheese — it’s a tasty way to add protein and fiber without the extra calories and saturated fat.
Melanie McDonald says
I love this. Thank you!
Eva Gonzalez says
Do I need to press out all the water, first?
Melanie McDonald says
Follow the recipe as written. If it needs to be pressed the recipe will always say.
Gizi McLeod says
But what if I don’t have a press to use? Can I omit that step?
Melanie McDonald says
There is no pressing step and you don't need a tofu press. There is no mention of pressing the tofu in the instructions. You can't press silken or soft tofu.
Hannah says
Yum!
Di says
Love it! I don’t make “cheesy“ sauces too often because of the calorie count, but this is completely and totally doable… And delish. Served on a bun over a carrot dog with chili, this makes a delightfully sloppy wonderful yummy chili cheese dog. :-)
Shellie says
This came out great. Delicious. Thanks!
Paula says
Best 'cheese' sauce I have tasted, right up there with your vegan ricotta! Thank you for this recipe!
Angie says
This is amazing! Got the nutritional yeast you recommended and seriously want to put this on everything. Definitely will be making this again and again and again.
Margaret Montoya says
Hello Mel. The packs of silken tofu I use here in the UK are 300g, so adjusted the rest of the ingredients accordingly, but used Colman's English mustard instead of Dijon. I made it for me and my omnivore husband, who ate most of it and he said he would definitely have it again!
Candace says
Such a great recipe. I'm really pleased to have one on hand that's low fat and still tastes great. I mean cashew-based sauces are lovely but the calories pile up and it can work out expensive. Thank you for the recipe.
Tam says
Just made this..exactly..and it tastes nothing like cheese sauce. I even added garlic, onion and green chilis to make it a queso and all it tastes like is tofu and nutritional yeast.