Creamy, luscious, and packed with cheesy goodness—Vegan White Cheese Sauce is the ultimate dairy-free alternative for all your favorite dishes. Whether you’re drizzling it over pasta, using it as a dip, or smothering it on nachos, this sauce brings rich, cheesy flavor without any dairy. And the best part? It’s made with simple, wholesome ingredients that are completely plant-based.
This sauce is a game-changer for vegans, lactose-intolerant folks, or anyone looking for a healthier, homemade cheese sauce. Trust me, once you try it, you’ll be hooked!
Why You’ll Love Vegan White Cheese Sauce
Is this Vegan White Cheese Sauce for you? Let’s see. This sauce is…
- Ultra Creamy – Smooth and velvety, just like traditional cheese sauce.
- Cheesy and Flavorful – Thanks to the perfect blend of seasonings and ingredients.
- Versatile – Use it for mac and cheese, nachos, veggies, or even as a pizza base.
- Nut-Free Option Available – Perfect for those with allergies.
- Easy to Make – Simple ingredients and just a few steps!
Ingredients in Vegan White Cheese Sauce
Here’s what makes this sauce irresistibly creamy and cheesy:
Cashews or White Beans: The creamy base. Cashews create a rich texture, while white beans make it nut-free and still smooth.
Nutritional Yeast: The secret to that cheesy, umami flavor!
Plant-Based Milk: Almond, soy, or oat milk keeps it dairy-free while adding creaminess.
Garlic Powder & Onion Powder: Essential for depth of flavor.
Lemon Juice or Apple Cider Vinegar: Adds a hint of tang to mimic sharp cheese.
Tapioca Starch or Cornstarch: Helps thicken the sauce to perfection.
Salt & Mustard Powder: Enhances the overall cheesiness.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Blend Until Smooth: Add all ingredients to a blender and blend until completely smooth and creamy.
Heat to Thicken: Pour the mixture into a saucepan and cook over medium heat, stirring constantly. As it heats, the sauce will thicken into a smooth, melty consistency.
Adjust Consistency: If the sauce becomes too thick, add a splash of plant-based milk to thin it out.
Serve and Enjoy: Use immediately or store in an airtight container in the fridge.
How to Serve Vegan White Cheese Sauce?
- Pasta Sauce: Toss with cooked pasta for an incredible vegan mac and cheese.
- Nacho Dip: Serve warm with tortilla chips for a creamy, cheesy dip.
- Baked Potatoes: Drizzle over baked potatoes for an extra indulgent touch.
- Veggie Drizzle: Pour over steamed or roasted veggies for a flavor boost.
- Pizza Sauce: Use as a creamy base for homemade white sauce pizza.
Nutrition Information (Per Serving)
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 1g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Additional Tips
- Make It Spicy: Add a pinch of cayenne or smoked paprika for extra heat.
- Extra Tangy: A splash of white wine vinegar enhances the flavor.
- Storage: Keep in the fridge for up to 5 days. Reheat gently on the stove, adding a little plant milk if needed.
- Freezing: This sauce freezes well! Store in portions for easy meal prep.
- Thicker Sauce: Use more tapioca starch if you want a stretchier texture.
Tips & Variations
- Nut-Free Version: Swap cashews for white beans or sunflower seeds.
- Extra Cheesy: Add more nutritional yeast for a bolder cheese flavor.
- Creamier Texture: Blend in a tablespoon of vegan butter or coconut cream.
- Herbed Cheese Sauce: Mix in fresh herbs like chives or basil for a flavor twist.
Final Thoughts
This Vegan White Cheese Sauce is a must-try for anyone craving a creamy, cheesy sauce without dairy. Whether you’re vegan, lactose-intolerant, or just looking for a healthier alternative, this recipe will not disappoint. Give it a try and let me know how you use it!
Vegan White Cheese Sauce Recipe
Ingredients
- 2 cups cooked potato about 3–4 potatoes, peeled if preferred
- 2 tablespoons cooked yellow pepper about 1/3 medium pepper
- 3 tablespoons cooked yellow carrots about 4–5 baby carrots or 1 medium
- 5 tablespoons cooked sweet or yellow onion about 1/2 small onion
- ½ cup raw cashews see note
- 1 teaspoon roasted garlic about 2–4 cloves
- 2 teaspoons apple cider vinegar
- ½ – 1 1/2 teaspoons mustard seed powder adjust to taste
- 1 ¼ teaspoons chickpea miso see note
- 1 ½ teaspoons sea salt adjust to taste
Instructions
- Roast the Garlic:
- Preheat oven to 400°F (205°C).
- Peel garlic cloves, wrap them in foil with a splash of veggie broth, and roast while cooking the veggies.
- Cook the Vegetables & Cashews:
- In a pot, add potatoes, yellow pepper, carrots, onion, and cashews. Cover with water.
- Bring to a boil over high heat (about 15 minutes). Reduce to medium heat and cook for another 20 minutes until potatoes are tender.
- Drain, reserving some cooking water for thinning the sauce.
- Blend the Sauce:
- Place cashews in a blender, followed by the measured amount of each cooked vegetable.
- Add roasted garlic, apple cider vinegar, mustard seed powder, chickpea miso, and sea salt.
- Blend on high until smooth and creamy. Adjust mustard seed for a sharper taste.
- If needed, add reserved cooking water, 1 tablespoon at a time, until desired consistency is reached.
- Use for Mac and Cheese:
- Cook pasta according to package instructions. Drain, reserving 1 cup of pasta water.
- Return pasta to the pot, stir in the cheese sauce, and mix well.
- Add pasta water (or non-dairy milk) 1 tablespoon at a time until the desired consistency is reached. Adjust salt if needed.
