This vegan cheese sauce recipe is very easy and quick to make. It takes me about 10 minutes to whizz up this sauce (if you have the cashews pre-soaked)
Estimated reading time: 3 minutes
🥘 Main ingredients
- olive oil
- white wine
- turmeric powder
- dijon mustard
- nutritional yeast
- dairy free milk
🥗 Serving options
I made this recipe very minimalistic on purpose. We use vegan cheese sauce in so many different ways and forms, that I wanted to create a recipe which was easy to adjust to your liking or in which way you will need to use this sauce.
This sauce can be used in many different ways, ...think of;
- mac n' cheese
- dip for fries or fritters (vegetable fritters)
- on a veggie burger
- on a baked potato
- dress your vegetables (cauliflower, broccoli)
- as a spread on your favourite wrap or sandwich
💭 Tips on variations
There are tons of things you can do to adjust this cheese sauce.
- In this recipe I have used milk, but if I want more complex and acidic flavours I add more wine, and use a good home made vegetable stock instead of milk.
- Make it a herby cheese sauce by adding Thyme, Rosemary or Sage to it. Great for a pasta dish with mushrooms, or topped on your favourite vegetables.
- Do you want to use this sauce on a taco,... spice it up a bit by adding paprika, or aleppo pepper.
- For topping your cauliflower, broccoli or romanesco add some mace or nutmeg, delicious!
The possibilities are really endless.
Just get used to whizzing up this basic sauce and adjust to need. If you want a really smooth silky sauce you will have to sieve it after blending. The sauce will keep in a closed container in the fridge for about 3 days. Let me know if and how you use this recipe. I love to see your food pictures! Add @haricoco1 to your instagram post.
- 150 grams (1 cup) cashews soaked overnight (or quick method in hot water)
- 1 Tablespoon olive oil
- 1 clove garlic minced
- 1 shallot finely chopped
- 4,5 cl (3 Tbsp) white wine
- ¼ teaspoon turmeric powder
- 1 teaspoon dijon mustard
- 3 Tablespoons nutritional yeast
- 6 cl (4 Tbsp) dairy free milk
- Soak the Cashews overnight. Or for the quick method; Cover all the cashews with a good amount of water, bring to a simmer, turn of the heat and let the cashews soak for 20 minutes with the lid on.
- Rinse and drain the soaked cashews, and pour into a food processor.
- Saute the shallot and garlic in the olive oil for 3-4 minutes, add salt and turmeric and stir.
- Pour in the wine, and let in reduce to half way, add this mixture to the food processor.
- Add the nutritional yeast and mustard and blend until smooth.
- Start adding the dairy free milk bit by bit, until you get to your desired texture.
- If you want the cheese sauce to be very smooth, then pass the sauce through a sieve.