The Best Vegan Cheese Sauce
This is the Best Vegan Cheese Sauce I’ve ever had! Rich and decadent, and perfect on anything from Fries to Nachos to Cheesesteaks!
So I’ve made a lot of Cheese Sauces here on this page. I’ve got an Easy Vegan Cheese Sauce, a Potato Cheese Sauce, and those are good for sure. A lot of times, a Vegan Cheese Sauce will use something like Cashews or Shredded Vegan Cheese. Well this one uses both and it’s the best of both worlds!
The Cashews make it super rich and thick, and the Vegan Cheese adds a great cheesy flavor and texture as well! And the good news is, it’s super easy to make and it’s good on just about anything, especially Cheesesteaks!
Ingredients
- Cashews – Make sure they are raw and unsalted. And get them from an ethical source if possible, the Cashew industry has a lot of human rights abuses!
- Plant Milk – I always use Ripple Unsweetened, but use your favorite unsweetened Plant Milk!
- Vegan Cheese – You can really use whatever you like! I prefer Daiya Cheddar Shreds or American Slices for this recipe. Follow Your Heart is also solid.
- Seasonings – Onion and Garlic Powder will add a little savoriness, just don’t add too much as they can over power the sauce.
- Cherry Pepper or Jalapeño Brine – I love adding these for some added tang and heat.
How to make the Best VEgan Cheese SAuce
Soak the cashews in boiling water for 10 minutes.
Drain and blend them with some plant milk in a high speed blender like a Vitamix.
Add that mixture to a saucepan over medium heat. Add in the seasonings, bring to a light boil, then add the vegan cheese. Whisk to melt the cheese.
I’ve found that different brands of cheese will result in thicker or thinner sauces, so if yours is too thick, simply add more plant milk until it’s at your desired consistency.
storage
Store in the fridge and use within 3 – 4 days. Reheat gently on the stovetop, you may need to add a little liquid to loosen it up if it thickens too much in the fridge.
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Best Vegan Cheese Sauce
Equipment
- High Speed Blender (like a Vitamix)
Ingredients
- 1/2 cup Raw Cashews (Unsalted)
- 1 cup Unsweetened Plant Milk
- 1/8 tsp Onion Powder
- 1/8 tsp Garlic Powder
- 1 Tbsp Hot Cherry Pepper Brine (or Pickled Jalapeño Brine)
- 8 oz Shredded Vegan Cheese or Slices (American or Cheddar)
- Salt (to taste)
Instructions
- Soak the raw cashews in boiling water for 10 – 15 minutes.
- Blend the drained cashews with the unsweetened plant milk in a high speed blender until smooth.
- Add everything but the cheese shreds to a saucepan over medium heat, whisk to combine and bring to a light boil. Add cheese shreds and whisk until melted. Taste and adjust for seasoning, and add more plant milk if the sauce is too thick.
- Enjoy with chips, fries, or on a cheesesteak!
