Going without cheese can be tough for a vegan, but you can whip up a satisfying cheese sauce without resorting to using any cheese or dairy. Keep out the wheat flour to make both of these options gluten-free too. Now you can make up some nachos or even serve over some pasta!
Cheese Sauce with Cashews
This is the easier of the two recipes but you do need to remember to soak the cashews ahead of time.
- 1 cup soaked cashews
- 6 tbs coconut water (not coconut milk)
- 1 tbs olive oil
- 1 jalapeno, diced (optional if you like the extra heat)
- 1 tsp chili powder
- 1/2 tsp paprika
- Dash of garlic powder
- Dash of salt
- Dash of onion powder
Let your whole cashews soak for at least 4 hours (overnight is better). Then combine all the ingredients in a powerful blender and puree until smooth. About 10 minutes should do it. If it’s too thick for you, add a little coconut water to thin. Heat up in a microwave right before serving.
Nutritional Yeast Cheese Sauce
1 1/4 cup vegetable stock
1/4 cup olive oil
1 1/2 tbs tapioca flour
1/4 cup nutritional yeast flakes
2 tbs lemon juice
1 tsp onion powder
1/2 tsp garlic powder
1/2 cup almond meal
Combine the stock, olive oil and tapioca flour in a cooking pot. Get everything whisked together and start it simmering. As it begins to heat, turn it up to a real boil. Keep whisking and take it off the heat.
Now whisk in everything else until it’s all combined and smooth. Put the pot back on the stove. Keep heating and whisking for another two minutes. It can stick to the bottom, so keep your whisk moving. Serve while it’s hot.