This velvety vegan cheese sauce is the perfect recipe for turning into the creamiest vegan mac and cheese of your life.
Here's a Thanksgiving recipe from Food Blogs Star Katie Higgins of Chocolate Covered Katie!
See more from Katie's holiday menu here.
Chocolate Covered Katie’s ultimate vegan cheese sauce
There are no nuts, no tofu, no dairy, and no gluten — and it is so thick and creamy that you’d swear it must be full of heavy cream.
What’s the secret? White beans! The beans are pureed to add thickness and creaminess without all the calories and saturated fat.
MORE: Vegan cauliflower-onion soup
This was originally one of those weeknight throw-a-bunch-of-ingredients- together-and-see-what-happens type of recipes, and it turned out so well that I ended up making it again and again.
Just blend the ingredients together, heat up the sauce on the stove, and stir in your favorite pasta or use it as a gravy over mixed vegetables or steamed broccoli. You can even eat it as a soup!
The ultimate vegan cheese sauce
You’re going to want to put this amazing vegan cheese sauce over everything.
Ingredients
- 1 cup cooked white beans, such as cannelini
- 1/2 cup milk of choice, preferably unsweetened
- 1/3 cup cheese shreds, such as Daiya vegan, OR 5 tablespoon nutritional yeast
- salt -- I like 1/2 tsp
- 1/8 teaspoon garlic powder
- If using nutritional yeast, add 1/2 teaspoon white or apple cider vinegar (can be omitted)
- optional 2 teaspoons buttery spread or olive oil – I really like the rich depth of flavor this adds, especially if not using the cheese version
- optional pinch turmeric, thyme, rosemary, etc.
Instructions
Want to make this Ultimate vegan cheese sauce? Get the instructions from Chocolate Covered Katie!
Courses Sauce
