Best Cheese Sauce Vegan Recipes

BEST VEGAN NACHO CHEESE SAUCE

Steps:

• Soak raw cashews for a few hours (this will help the sauce be more smooth and less grainy from the nuts though the flavor is good either way).
• Put 2 1/2 cups of water into a blender with all of the ingredients and blend until smooth.
• Pour the blended mixture into a saucepan and add the remaining water.
• Heat the mixture in a saucepan for about 20 minutes.
• Stir continually to prevent it from burning.
• Add water to desired consistency (optional).
• Use as a nacho cheese dip or as a replacement for cheese on other yummy foods!

VEGAN CHEESE SAUCE

Steps:

• Combine nutritional yeast, flour, paprika, salt, garlic powder, and cumin in a saucepan; add water. Whisk constantly over medium heat until thick and bubbly, about 5 minutes; remove from heat.
• Stir margarine into the yeast mixture until melted. Mix in salsa.
• Cook and stir over low heat until tomatoes are warmed through, about 5 minutes.

(ACTUALLY GOOD) VEGAN CHEESE SAUCE

Steps:

• Fill a pot with water and bring to a boil. Add potatoes, carrots, bell pepper, and onion and cook until potatoes are tender, 15 to 20 minutes. Cook 1 more minute. Drain.
• Combine potatoes, carrots, bell pepper, onion, hummus, coconut milk, nutritional yeast, lemon juice, garlic powder, black pepper, and salt in a blender or food processor; blend until smooth and creamy.

FRESH SPINACH & CHEESE RAVIOLI W CREAMY VEGAN ZUCCHINI SAUCE

Steps:

• Place shredded zucchini in 4 cups of boiling water. Boil for 5 minutes. Remove and drain all water.
• Combine all ingredients in blender except ravioli and blend until smooth and creamy.
• Cook ravioli according to the instructions on the back of the package.
• Toss zucchini sauce with ravioli and enjoy!
• Nutrition Facts: Serving Size 1 Cup. Servings Per Container: About 3.5. Calories: 420. Calories from Fat: 170. Total Fat: 19g. Saturated Fat: 7g. Trans Fat: 0g. Cholestrol: 80mg. Sodium: 600mg. Total Carbohydrate: 44g. Dietary Fiber: 7g. Sugars: 4g. Protein: 19g.

VEGAN FAUX CREAMY CHEESE SAUCE

Steps:

• Blend navy beans, tahini, onion, miso paste, and nutritional yeast in a food processor until smooth. Add almond milk, lemon juice, salt, and cayenne pepper; process until creamy.

REALLY EASY VEGAN GRAVY OR CHEESE SAUCE

Steps:

• Heat up the broth.
• Take a little of the hot liquid and put in bowl.
• Whisk in cornstarch, set aside.
• Pour nutritional yeast and spices into hot liquid, stirring until dissolved.
• Add cornstarch mixture and cook until as thick as you desire. This only takes a few minutes.
• Add salt and pepper to taste.
• Tis is great over baked potatoes, vegetables, rice, noodles. Enjoy!

SUPER FANTASTIC VEGAN CASHEW CHEESE (SLICES, SAUCE OR DIP)

Steps:

• To sterilize your Cashew Nuts: Spread your nuts out on a baking sheet and bake in a preheated 350 degree oven for 10 minutes and then cool completely before using them.
• Whiz first 7 ingredients in blender or food processor until nuts are liquefied.
• SLOWLY drizzle in oils to thicken and then add lemon juice after oils are incorporated.
• Mix Agar Agar in 1 Cup Cold water. Cook in separate sauce pan until clear (about 10 min).
• With a spoon stir cooked (warm) Agar Agar into cheese mixture. Immediately pour into loaf pan lined with plastic wrap and fold plastic wrap ends and sides over top.
• Refrigerate until set and slice as needed.
• To use as a spread or dip, do not add Agar Agar.
• When the loaf version is set, my mom slices into ½ sections. She puts them side to side with clear wrap in between and freezes then for individual later use.

MEDIUM CHEDDAR CHEESE SAUCE (LIVE, RAW, AND VEGAN)

Steps:

• Place cashews in a large bowl. Pour enough water over cashews to cover.
• Cover the bowl and soak cashews overnight, at least 12 hours.
• Drain the water from cashews; place cashews in a blender. For a tangier cheddar flavor add 1/4 cup freshly squeezed lemon juice to cashews. Pour enough water to come to 1/4-inch below of the top of the cashews. Blend until partially smooth.
• Place nutritional yeast, onion, sunflower seed oil, salt, garlic powder, tamari sauce, turmeric, and cayenne pepper in blender. Blend until smooth.

ALL-PURPOSE VEGAN CHEESE SAUCE

Steps:

• Add ingredients to blender and puree until very smooth (a good 5-6 mintues). Scrape down sides as you go.
• Add mixture to sauce pan over low to medium low heat.
• Wisk until thickened, about 15-20 minutes.

SHOCKINGLY GOOD VEGAN CHEESE SAUCE

Steps:

• Blend all ingredients together in a blender.
• Pour into pan and stir until boils and thickens.
• Take off heat and pour into noodles, over broccoli or potatoes, etc.

SPICY VEGAN CHEESE SAUCE

Steps:

• Place all ingredients into a high powered blender.
• Blend till smooth and creamy.
• Adjust seasoning to taste and add more water for preferred consistency.

VEGAN "CHEESE" PASTA SAUCE/DIP

Steps:

• sift together dry ingredients in medium saucepan.
• whisk in water over medium heat until bubbly.
• stir in margarine and tomatoes.
• continue to cook until well heated.
• serve over chips for nachos, or over noodles for mac and cheese.

CHEESE SAUCE (VEGAN)

Steps:

• Rinse cashews with hot water while combining the remaining ingredients (except chiles) in a blender.
• Add cashews to blender and process on high for 1-2 minutes.
• Cook in a sauce pan over medium heat, stirring constantly, until thick.
• Add chiles and serve or use in other recipes that call for cheese sauce.

CLASSIC VEGAN CASHEW CHEESE SAUCE

Steps:

• Add the cashew nuts, nutritional yeast, crushed garlic and lemon juice to the blender jug. Add sea salt and black pepper. Measure out the water and add it in. Blend until very smooth and creamy.
• For a thicker cheese, use less water. For a thinner salad dressing consistency, use a little more water.
• Serve drizzled over baked potatoes, vegetables, pizzas or pastas.