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Don't bother with those pre-packaged vegan cheese sauces. This nut free, gluten free vegan cheese sauce is the best when it comes to upgrading your pastas, soups, dips, or anything that calls for a touch of cheesy goodness. What's even better is that it requires just a few easy ingredients with super simple swaps, and is executive dysfunction friendly.
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Did you read something about a secret ingredient? You sure did! I mean, it's not like a big secret or anything, but I don't see a lot of people do this, and well, they should! Adding dill pickle juice gives this cheesy sauce a unique tangy flavor that beats vinegar and lemon juice out of the water.
Or is it blows? Ah, you get what I'm saying... I hope.
This delicious cheese sauce can be and is used in my creamy cheesy penne pasta, or my super comforting vegan zucchini sausage casserole with cheese!
🥘Ingredients
All Ingredients: Shredded carrots, all purpose flour, olive oil, plant-based milk, egg substitute, baking soda, ground cinnamon, and brown sugar.
If you don't have an ingredient listed above, there are many ways we can fix that so that you can succesfully make this recipe:
Dill pickle juice can be substituted for vinegar (typically apple cider, or plain white), or lemon juice if needed. Sure, it's not the same, but it will still taste delicious, I promise!
While nutritional yeast is pretty important, it is not as readily available to everyone so I can say with confidence that you can still make a tasty cheese sauce without this ingredient. Instead turn the sauce into more of an Alfredo with the addition of some garlic, or garlic powder, whichever is easiest/available to you.
Of course if you simply want a yellow tinged cheese sauce, you could always use a little bit of turmeric.
Water with cornstarch to make a slurry to thicken your sauce may be bypassed if you're making this sauce for a pasta, as saving some pasta water can also help thicken the sauce up a bit. If you're looking for a quick fix, you could also start with a roux and then follow my instructions.
Additionally, I really like adding garlic powder anyway.
Please see recipe card below for exact measurements.
🔪Instructions
Step One - In a sauce pot, add plant milk and bring to a hot temperature. Then add in the nutritional yeast and whisk until there are no clumps.
Step Two - Add in salt.
Step Three - Add in the dill pickle juice.
Step Four - Whisk everything and keep at below boiling. Add in corn starch slurry at this time, or if making for pasta, use pasta water for thickening.
👩🏻🍳Chef's Note
Want to make this cheese into more of a dip or even sliceable cheese? Add more cornstarch (once it's cooled, not while hot), whisk in and let set for a day in the refrigerator.
Alternatively, you can add some agar agar powder or potato starch (tapioca starch if you want a good meltable cheese) if you have these options on hand.
📖Substitutions or Variations
You can make this cheese sauce exactly the way it is, or you can kinda make it your own like
- adding some jarred jalapenos along with a little bit of the brine and you've got some tasty vegan queso, low energy version.
- throw in some vegan parmesan cheese and make an alfredo.
- go for a smokey flavor and add some liquid smoke, or smoked paprika.
- chili powder, onion powder, and some sriracha would make a lovely nacho cheese sauce.
Check out some more of my sauces and condiments!
🍱Storage
Refrigerator - store in an airtight container for up to 1 week.
Freezer - I have not personally frozen this recipe, because it goes too fast... =) but if you do, please, leave a comment below how it went! I imagine this recipe can be frozen just fine and will work.
❓Frequently Asked Questions
A lot of factors go into making vegan cheese taste somewhat cheesy. Though the flavor can never truly be replicated, vegan cheese can taste delicious all the same. Usually, the cheesy factor comes from an ingredient called Nutritional Yeast. Combined with something acidic for the tangy-ness you find in most dairy-based cheeses.
Vegan cheese has come a long way from the days of plastic tasting, unmeltable slices. Now we have shreds, blocks, and many other slices to choose from and several brands who make all of these options!
Most vegan cheese options out there now do a pretty great job of melting, but, for the most sure way, spray some water on to the cheese or into the pan you're cooking in, and cover immediately. This will create a steam dome and allow the cheese to melt better.
If you've tried this recipe and enjoyed it, I would love it if you could rate it 5⭐⭐⭐⭐⭐ and leave a comment! It's a great, and free way to support me!
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📖 Recipe
No Cashews Vegan Cheese Sauce (Secret Ingredient)
Equipment
- 1 sauce pot
- 1 Whisk
- 1 storage container
Ingredients
- 2 cups plant milk I used a can of full fat coconut milk.
- 2 Tablespoons dill pickle juice
- 3 Tablespoons nutritional yeast
- Pinch of salt and pepper
- 1 Tablespoon cornstarch + 1 Tablespoon water cornstarch slurry
Instructions
- In a sauce pan, add the plant milk and bring just to a slight boil. Around medium heat.2 cups plant milk
- Once the milk is hot, add in the nutritional yeast and whisk until it's all dissolved and there are no clumps.3 Tablespoons nutritional yeast
- Next, add in dill pickle juice, and salt and pepper and any other seasonings you wish to add.2 Tablespoons dill pickle juice, Pinch of salt and pepper
- Finally, for thickening, add in the cornstarch slurry and whisk until thickened and then turn off the heat.1 Tablespoon cornstarch + 1 Tablespoon water
- Serve with freshly cooked pasta noodles.
Notes
- Storage - Refrigerate in an airtight container for up to 1 week.
- Spice it up with some pickled jalapenos.
Nutrition
What's up! My name is Bree, and I run this kitchen! I love sharing my recipes with you and I hope you enjoy them. You can follow me on Facebook, Pinterest, or Tumblr. Get to know more about me and this site if you'd like. Thanks, bud!
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