EASY VEGAN CHEESE SAUCE
A creamy, flavorful, and easy vegan cheese sauce recipe that everyone will love. Made in 5 minutes with simple ingredients, that it's also nut-free, soy-free and oil-free.
Ingredients
- 1 can chickpeas 15 ounces chickpeas can, including the liquid (aquafaba).
- ¼ cup nutritional yeast
- 1 tbsp coconut aminos
- ½ tsp smoked paprika if you don’t like the smoky flavor, use regular paprika.
- 1 ½ tsp yellow mustard
- 1 tsp apple cider vinegar
- 1 tbsp arrowroot or tapioca starch.
- 1 tsp garlic salt or more to taste*.
Instructions
- Add all ingredients to blender** and blend at high speed until the mixture is smooth (around 30 sec). You can adjust the consistency by adding water or more aquafaba to thin the sauce.
- Transfer to a bowl to enjoy this sauce as a dip, or with your pasta and veggies. If you want to store it for other uses, keep it in an airtight container in the fridge for 5 to 7 days.
Notes
- * If you avoid salt, you can sub for ½ tsp of garlic powder and ½ tsp of onion powder.
- ** If you don't have a strong blender, consider using a bullet blender. It works best for this type of creams, spreads, or sauces to get the right texture.
- For more flavor, add cumin powder to this sauce. You can also use cayenne pepper or red chili flakes instead of paprika. You can get creative and try different spices to see which flavor you love the most.
- This sauce thickens as it sits in the fridge. You can thin it out by adding hot water and mixing.
- For a stretchy and thicker sauce as a dip for tortillas or a spread on pasta, you can gently cook this sauce while whisking, about 1-2 minutes in a saucepan.