This vegan cheese sauce is a breeze to make and is done in 5 min. It does not require a blender and is easy for even a beginner to make. The base is
coconut cream, which adds natural richness as well as flavor. Lemon juice, garlic powder, nutritional yeast flakes, and tahini help to deepen the cheesy flavor. Cornstarch makes sure the cheese does not run off your pizza or toast. I like to add a few pinches of turmeric to the cheese sauce so that it will not be so ghostly white but have a golden tint. You can color it as you like; a larger dose of turmeric* will make it brightly yellow, whereas a little cooked, mashed carrot or sweet potato will make it nicely orange. However, I think a whitish color is best for this cheese, as the flavor is relatively mild.
When you have whipped up this vegan cheese sauce, just drizzle it on whatever you would like a fake cheese on. It is perfect on pizza, toast, and lasagna. The sauce should be baked or otherwise cooked to gel the corn starch. If you do not want to cook the cheese sauce, just omit the corn starch; the sauce will just be thinner.
Now, drizzle away and enjoy!
Do you have any tricks for making vegan cheese sauce? Any secret ingredients for just the right flavor? Share it in the comments!
*Warning: Be careful with the turmeric. Too much will add a nasty flavor. A little goes a long way, color wise.
Easy, No-Blender Vegan Cheese Sauce
Yields: 1 c.
Total time: 5 min.
1 c. coconut cream
1/2 Tbsp. lemon juice
1 tsp. salt
1 tsp. garlic powder
2 tsp. nutritional yeast flakes
1/4 tsp. tahini
2 pinches turmeric, or as needed
1 Tbsp. corn starch
1. Stir all ingredients together.
2. This cheese sauce should be cooked. If you want to use it uncooked, omit the corn starch. It is delicious on pizza and toast. Just drizzle the sauce on the pizza or toast before baking it.
Scripture of the Day
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Labels: Condiments, gravies and sauces, Sides