About This Recipe
This no oil, vegan cheese sauce is my favorite to make at home because it is so easy and fast. It also doesn’t have any crazy and unattainable ingredients. It also contains no oil!
I think that the hardest thing to do when choosing to adopt a vegan lifestyle is giving up cheese. That’s the reason most of my vegetarian friends have not made the switch (yet). But with veganism growing there are so many nondairy options available. For example, yogurts, milks, ice cream, mac and cheese, plain old cheese, pizza, and the list goes on. You won’t be able to find the time to try them all!
Side Note: Nutritional Yeast is not a crazy and weird ingredient. You’ll find this ingredient in most vegan pantries. Trust me, a year from now you will always have it on hand.
Pictured above are just a couple of examples of what you can put this cheese on. So, you can heat it up or eat it cold! I always put this sauce on zoodles (zucchini noodles).
soaking cashews in water. You will find that the base of a lot of vegan cheeses are cashews. Cashews are really great because they are creamy and add to the “cheesy flavor”. They also work in desserts like vegan cheesecake, for example.
I don’t soak the cashews for very long. Maybe 10 to 20 minutes. Some people soak cashews over night. I’ve done it both ways for this recipe and the only difference its the sauce will be a little smoother if you soak them over night. I find that its better to first make the sauce and then put it in the fridge overnight because the flavors will have time to set.
You want to then blend your cashews with some of the water you were soaking them in.
So the last step is to blend in your spices.
That’s pretty much it. You can now proceed to heat it up with your favorite noodles, drizzle it cold onto your salad, or eat it with a spoon!
No Oil Vegan Cheese Sauce
- 1 cup Cashews
- ¾ cup Water
- ⅔ cup Nutritional Yeast
- ½ tsp Onion Powder
- ¾ tsp Garlic Powder
- 1 pinch Tumeric
- ¼ tsp Salt
- ¼ tsp Pepper
- Soak the cashews in water for about 10 to 20 minutes or soak overnight for a smoother texture. I wait 10 minutes because I am impatient.
- Save 3/4 cup of the cashew water and drain the rest of the cashew water.
- Put the cashews in a blender/food processor with the 3/4 cup of water you put aside.
- Add all spices to the blender.
- Blend until sauce is creamy and has no bumps.
- Eat right away or store in the fridge. If stored in the fridge the sauce will be even smoother and tastier the next day!
Did you like this no oil, vegan cheese sauce recipe? Let me know in the comments below and don’t forget to pin it on Pinterest!
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