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Soy-Free Nut-Free Vegan Cheese Sauce

  • Author: Liz Madsen
  • Total Time: 5 minutes
  • Yield: 2.5 cups 1x
  • Diet: Vegan


This easy Soy-Free Nut-Free Vegan Cheese Sauce is delicious and comes together in minutes. No potatoes and carrots here, the spices and elements in this cheese sauce make a rich, creamy, luscious vegan cheese sauce.


  • 1.5 cups or 15 oz can cannelini beans (or other white beans) (you can use cooked from dry beans too)
  • 1 tbsp chickpea miso paste (may sub regular miso if not soy-free)
  • 1 tablespoon tahini, optional
  • 1/2 cup nutritional yeast
  • 3/4 cup unsweetened nondairy milk
  • Juice of 1 lemon
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon black pepper


  1. Blend all ingredients until thick and creamy.
  2. If desired, add a little more nondairy milk to make the sauce a bit thinner.
  3. If you wish to make the sauce somewhat stretchy, heat it on the stove over medium-low heat and add a tablespoon or two of tapioca starch, stirring until the sauce becomes stretchy.
  4. Refrigerate leftovers up to 5 days in an airtight container (like a mason jar)
  • Prep Time: 5 minutes
  • Category: Vegan Cheese
  • Method: Blender
  • Cuisine: American

Keywords: Vegan, Plant-based, Oilfree, Cheese, Cheese Sauce, Vegan Cheese