Vegan cheese sauce that’s ready in moments!
This vegan cheese sauce is perfect for creating quick and easy weeknight dinners. To speed things up, you can even whip it up in advance. Keep a jar in your fridge, saving it for when you’ve finished a long day of work when you just want something effortless and super comforting. It’s a perfect match to have with pasta. Our go-to is this quick and easy creamy vegan Mac and Cheese.
I’m a big fan of cashew-based vegan cheeses, and although I love a simple vegan cashew parmesan or a cashew-based cheese sauce, nuts aren’t great for everyone. Nut allergies are a serious concern to a lot of people, and it can be hard to find a vegan cheese alternative that’s not containing some kind of nut or another. To make this sauce super creamy and nut-free, we’ve used roasted butternut squash blended with a vegan roux. There’s lots of nutritional yeast too for that cheesy umami flavour.
Not just a simple vegan pasta sauce
My favourite thing about this recipe is that it’s such a versatile recipe. It would be just as delicious as a vegan nacho cheese sauce, a vegan cheese dip, or even as a vegan cauliflower cheese! We’d love to know what you cook up with it so make sure to let us know in the comments or on our socials.
Why not try this recipe drizzled over our Easy Vegan Spicy Sweet Potato Wedges or as a dip for our Crispy Baked Tofu Nuggets?
This recipe is:
- Vegan and dairy-free
- 100% Nut-free
- Perfect for whipping up quick weeknight dinners
- Simple and delicious
Quick and Easy Vegan Cheese Sauce (Nut Free)
Ingredients
Roasted Squash
- 1/2 small butternut squash cubed
- 2 tsp rapeseed oil
- 2 pinches salt
- 1 pinch pepper
Other
- 250 ml oat milk
- 1 tbsp plain flour
- 1 + 1/2 tbsp dairy-free butter
- 6 tbsp nutritional yeast
- 1 tsp cider vinegar
- 1/4 tsp turmeric
- 1/2 tsp garlic granules
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Method
- Preheat the oven to 200 degrees.
- Place the chopped butternut squash on a baking tray and drizzle over the oil, salt and pepper, then place in the oven to roast for 30-40 mins.
- Add the oat milk, plain flour and dairy-free butter to a medium-sized saucepan, turn on the heat and continue to stir until the butter has melted and the flour has combined. The sauce will start to thicken.
- Once the butternut squash is soft, remove it from the oven and add it to a blender. Pour in the roux you just made, the nutritional yeast, cider vinegar, turmeric, garlic granules, onion powder, salt and pepper. Blend until smooth.
Notes
Nutritional info:
- 10.3g protein
- 27.3g carbs
- 4.8g fat