Simple 5 Minute Vegan Cheese Sauce

When we first started eating plant based one thing I really missed was cheese! I found a good alternative while shopping one day at Whole Foods but I couldn’t get over the price tag.

I went home and tried to make my own and was shocked at just how easy it actually was! This vegan cheese came out tasting just as good as the store bought one, and it saved me so much money. Simply throw all the ingredients into a blender and that’s it! The cheese sauce comes out so flavorful and satisfies any cheese craving.

?  Equipment

• Blender or Food Processor (I like to use this Ninja Blender)

? Ingredients

• 1 cup raw cashews
• 1 clove garlic, chopped in half
• 2 tbsp nutritional yeast
• 1/2 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 3/4 cup hot water
• dash hot sauce (optional)

? What is Nutritional Yeast?

Nutritional yeast is a deactivated yeast that has a nutty and savory flavor. Nutritional yeast is often used in plant based recipes to recreate cheesy flavor, but it also can be eaten on it’s own! A few of my favorite ways to use it is to sprinkle over pasta, add it into soup and on top of salads.

? How to Make Vegan Cheese Sauce

In a blender, combine the raw cashews, garlic, nutritional yeast, ground cumin, chili powder, salt and hot water (and any additional ingredients like hot sauce). Blend until well combined and there are no more garlic or cashew pieces (about 4-5 minutes).

? How to Serve Cheese Sauce

Vegan cheese sauce can be used in so many ways! Some of my favorite ways are:

• Add it on top of tacos (like these delicious Vegan Instant Pot Street Tacos)
• Mix it with elbow pasta to create a healthy creamy macaroni and cheese
• Pour it on top of tortilla chips to make a healthy nacho dish. Add on toppings like tomatoes, black beans, salsa or corn!
• This would be great as a healthy queso dip! Mix in a little salsa or Rotel Tomatoes with Chili and serve with your favorite tortilla chips or veggies.

?How to Store Leftover Vegan Cheese Sauce

Leftover cheese sauce should be stored in an airtight container in the refrigerator for up to 5 days.

This is also a great recipe to freeze! Freeze in an airtight container (I like to use these Glad freezer bags) for up to 6 months. To defrost, place in the refrigerator 24 hours before serving.

? Recipes to Serve with Vegan Cheese Sauce

Instant Pot Street Tacos

Black Bean Burgers

5 Minute Vegan Cheese Sauce

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Vegan cheese sauce is so easy (and cheap) to make that you'll never buy store bought again! This cheese sauce is great as a topping for tacos, nachos and more!

Ali

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Equipment

•  Ninja Blender

Ingredients

• 1 cup raw cashews
• 1 clove garlic chopped in half
• 2 tbsp nutritional yeast
• 1/2 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 3/4 cup hot water
• dash hot sauce optional

Instructions

• In a blender, combine the raw cashews, garlic, nutritional yeast, ground cumin, chili powder, salt and hot water (and any additional ingredients like hot sauce).
• Blend until well combined and there are no more garlic or cashew pieces (about 4-5 minutes)

Notes

• Vegan cheese sauce will stay fresh for up to 5 days in the refrigerator.
• If the sauce isn’t blending together, add in a little more water

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