This ultra creamy Vegan Cauliflower Cheese Sauce is crazy delicious, so easy to make and packed with nutrients.
- 16 oz cauliflower, cooked (frozen or fresh)
- ½ cup unsweetened non-dairy milk (see note 2)
- ½ cup nutritional yeast (see note 3)
- 2 tbsp tahini, optional
- Juice of 1 medium lemon
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
- ½ tsp turmeric, optional
- ½ tsp agave or sweetener of choice, optional
- ¼ to ½ tsp paprika
- ¼ tsp cayenne pepper, optional
For oil-free fries:
- 4-6 large Russet potatoes, cut into fry shapes (peel if desired)
- Seasonings if you want
- Prepare cauliflower: If using frozen, follow the directions on the package to reheat--I put my frozen cauliflower in a microwave safe bowl with a couple tablespoons of water and microwaved for 5-7 minutes (about 7 minutes for me; my microwave is so ancient it doesn’t have a turntable…). If using fresh, cut the cauliflower into manageable pieces and either steam or boil it until fork tender. Either way, drain the cauliflower before adding it to the blender.
- Blend: Add the rest of the ingredients to the blender and blend until smooth. Taste and adjust according to your preferences. Too thick? Add a little more non-dairy milk.
- Use as you like! This sauce is great on pasta, potatoes, veggies, grains, etc. It should be still warm from blending the hot cauliflower, but if not, you can heat it up in a pan or the microwave pretty easily.
- To make oil-free fries: Peel (if you want) several large Russet potatoes and cut into fry shapes. Oven method: arrange fries on a lined baking sheet a half inch apart and bake at 425 degrees Fahrenheit (218 degrees Celsius) for 30-35 minutes, flipping halfway through. Air Fryer method: add fries to your air fryer basket and cook at 400 degrees Fahrenheit (205 degrees Celsius) for 20-25 minutes, shaking the basket every 5-10 minutes. Of course, you’re welcome to use oil, seasonings, etc. as you like.
- Store: Refrigerate leftover vegan cauliflower cheese sauce in an airtight container and reheat in a microwave or saucepan. Can also be frozen in a freezer safe container for up to 3 months.
- Fun tip: Add some vegan chili on here for chili cheese fries!
- Note 1: Cook time does not include fries since the recipe is mostly for the cheese sauce and the time on the fries is adjustable based on the cooking method. Approximate cook time for fries is indicated in the recipe instructions, though.
- Note 2: For ultra richness and creaminess you could use canned coconut milk, but I just used regular from the carton non-dairy milk. So whether you’re soy-free or nut-free or what have you, any unsweetened non-dairy milk will be fine.
- Note 3: The main thing that adds cheesiness in this recipe is the nutritional yeast. If you don’t like nutritional yeast, you can up the spices and it will just be a nice savory sauce (not cheesy) OR you can add in some store-bought vegan cheese shreds (about the same amount, a half cup).
- Category: Sauce, Ingredient
- Method: Blender
- Cuisine: American
Keywords: Vegan, Oil-Free, Gluten-Free, Nut-Free, Soy-Free, Refined Sugar-Free, Vegan Cauliflower Cheese