Simple and fabulously cheesy vegan cheese sauce. Ideal for lasagnas, pastas, vegan mac and cheese or anywhere you would usually use a cheese sauce.
Making a vegan cheese sauce really couldn’t be easier.
You start off with a basic vegan white sauce – also called bechamel sauce and then with just a few added extras, it magically turns into cheese sauce!
How To Make Vegan Cheese Sauce
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
There are just 3 basic ingredients – oil, flour and plant-based milk (I used soy milk) to make your basic white sauce.
To that you add some salt, black pepper, dijon mustard, great for adding a cheesy flavor don’t even ask me why but really it works, and some nutritional yeast.
And that might be as far as you need to go to get your perfect cheese sauce flavor! If you want to intensify the flavors a bit more, you can add in some optional onion powder and garlic powder too.
How To Serve Vegan Cheese Sauce
This isn’t the kind of cheese sauce you’re going to use on a pizza.
Have you had a white sauce (bechamel) before? It’s exactly like that, just flavored to be cheesy!
It’s what you want when you want a cheesy version of a white sauce to use in your lasagna! It’s also great as a pasta sauce or served over vegetables.
It also makes a great sauce for a vegan mac and cheese.
If you want a cheese sauce to drizzle on your pizza, then you’re looking for a cashew cheese sauce! Or you can even grate up some hard sliceable cashew cheese and melt it on your pizza!
Storing and Freezing
Keep leftovers stored in the fridge and enjoy within 4-5 days.
It’s also freezer friendly for up to 3 months. Thaw it overnight in the fridge. It may look watery and separated but simply reheat in a saucepan, whisking all the while and it will come back to its full glory.
More Delicious Vegan Sauces
- Vegan Mushroom Sauce
- Vegan Peppercorn Sauce
- Vegan Chipotle Sauce
- Vegan Teriyaki Sauce
- Vegan Worcestershire Sauce
- Vegan Buffalo Sauce
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Cheese Sauce
Ingredients
- 6 Tbsp Olive Oil
- 5 Tbsp All Purpose Flour
- 4 cups Soy Milk (960ml)
- 1 Tbsp Dijon Mustard
- ½ cup Nutritional Yeast (30g)
- ½ tsp Salt
- ¼ tsp Ground Black Pepper
Optional:
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- Grated Vegan Cheese
Instructions
- Add the olive oil to a pot on the stove and turn the heat to medium high.
- When the oil begins to heat up, add the flour, stirring briskly all the time.
- Fry the flour in the oil for a bit, stirring vigorously, and then add in all the soy milk at once. Stir vigorously. Alternate with a hand whisk and a wooden spoon while it heats up to prevent any lumps from forming.
- Continue to stir until the sauce begins to thicken.
- You will usually reach the right thickness a few minutes after the sauce has reached boiling point.
- When it has reached the desired thickness remove from the heat (bear in mind that it will continue to thicken as it cools).
- Stir in the mustard, nutritional yeast, salt and ground black pepper.
- Taste test and see how you like it. If you want to intensify the flavors, add in the onion powder and garlic powder and stir in. Depending on what you want to use the cheese sauce for, you may prefer it plain or you may want to intensify the flavors with the onion and garlic powders.
- Serve with pasta or use as a sauce in a vegan lasagna. Add some grated vegan cheese to the sauce as well if you like.
Video
Notes
- My favorite oil to make this with is olive oil, but canola oil or vegetable oil also work.
- You can use different non-dairy milks with slightly different flavor results.
Barbara J. Kimball says
I cannot have wheat or regular flour. I am wondering if you can make this with almond flour or coconut flour, both of which I am allowed.
Thanks!
Alison Andrews says
Hi Barbara, I don’t think those options would work. If the issue is gluten, then I have made this with a gluten-free all purpose flour and it worked perfectly. Alternatively you can try it with cornstarch if that’s something you can have. You would use half the amount of cornstarch as you would flour. I have not tested this with cornstarch but think it would work. All the best!
Barbara J. Kimball says
Thanks, Alison. I don’t have a gluten issue. Just cannot have wheat and most other grains. (Gundry’s Plant Paradox protocol)
Kat says
I have my vegan daughter and grandchildren coming for a week and want to put some stuff in the freezer ready. Anyone know if I can freeze this? Thanks
Alison Andrews says
Hi Kat! Yes, it freezes well! 🙂
Kathryn Layard says
Thanks – I will give this a go :O)
Maria Modica says
To me, this is just ok. It didn’t get very thick and could have used more flavor.
Taylor Cole says
Hi! I’ve used this recipe as a rough base maaaany times now! I use it for a veggie/pasta bake! I have leek, broccoli, potato, carrots and wholewheat pasta all part boiled, then put into a Pyrex dish and I make the cheese sauce! I never have yellow mustard so always use Dijon, and whatever oil I have on hand at the time, but never changes the flavour! I also use almond milk as it’s thinner than soya, and I find the outcome for my purpose much better! I also add in smoked paprika, garlic powder, a little onion powder, salt and black pepper, and then a teaspoon or two or a free from cheese sauce powder mix, just to add extra cheesiness and then I always add dried parsley and it tastes beautiful! I then pour it over my veg and pasta, and then grab a bag of “bacon rasher” potato crisps(Tesco ones are vegan) and I smash then with a rolling pin and use this to top my bake and it gives a lovely crispy smokey layer! I always used this recipe as my base and it’s worked out perfectly every time and my whole omni family even love this vegan dish so having my family over for dinner with my partner and I is much less stressful knowing they will enjoy this vegan meal and be impressed with this take on cheese sauce! They didn’t even know it was vegan the first time I made it!! Thank you??
Alison Andrews says
Hi Taylor! So glad you like the recipe and thanks for sharing all your additions/adjustments, sounds awesome! 🙂
Chelsea says
Used this on some red lentil pasta and it was super yummy! I’ve been really picky and haven’t been able to find a vegan cheese sauce that I actually liked until this so I’m super excited!! I made it exactly as describe but added garlic and herb seasoning, paprika, and some onion powder to create a more savory flavor and then, after it was through cooking, I actually blended it up in my nutribullet to make it extra creamy and smooth. It was perfect! Thanks!!
Alison Andrews says
So pleased you like the recipe Chelsea, thanks so much for sharing! 🙂
Christina says
This came out great! I used almond milk since I did not have soy, gluten free flour, and added a bit of garlic powder 🙂 went well with lentil noodles .. thanks for sharing!
Alison Andrews says
Wonderful! Thanks for posting! 🙂
Irene Aldridge says
Just made this to top a vegan lasagna. I can’t believe it was so easy and so tasty! I made too much so have a small jarful cooling that I will spread on crackers or toast.
Thanks for the recipe – it will used again and again.
Alison Andrews says
Wonderful! Yes, it’s perfect for lasagna. So glad you enjoyed it. Thanks for the great review. 🙂
Barbara says
Hi , thanks so much for the recipe. I made this sauce exactly as you recommended and used over steamed cauliflower, did sprinkle some chilli flakes on top , then grilled.. delicious ?
My 14yr old daughter has decided to go vegan, we are all enjoying the challenge.. actually easier than I thought.. so many great recipes. Thanks again
Alison Andrews says
Oh this is perfect for a cauliflower cheese sauce! So glad it came out well and also so happy you’re enjoying the new challenge, it is definitely fun and there are so many new delicious things to try. All the best and thanks for the fabulous review. 🙂
Holly says
Hello! I just got done making this for myself and partner. He loved it (even tho he is not vegan). I used unsweetened almond milk and dijon mustard because we didn’t have any yellow mustard. I steamed some broccoli and added it to the sauce and poured it over baked potatoes. Very good! I did notice that the sauce seemed to thin when it was still on the burner boiling for a few minutes but it thickens quite a bit once off the burner.
Alison Andrews says
So glad you enjoyed it Holly! Thanks for awesome review!
razieh says
Hi and thank you very much.
One question: Can I make nutritional yeast at home?
Alison Andrews says
Hi! I don’t think so, but I have never looked into that, but really… no idea, sorry! 🙂
Haydo says
I made this and tried it as a bechamel sauce – YUMMY!! Cant wait to use it in lasagne. Then i added mustard , nutritional yeast, salt, pepper, paprika, vinegar, garlic powder and tumeric for colour and it became the ultimate cheesy sauce. I think it tastes better than the real thing!! Thank you for the recipe Alison!!!
Alison Andrews says
Sounds awesome! Thanks so much for sharing! 🙂
Jordan says
My sauce just doesn’t thicken, what am I doing wrong?????
Alison Andrews says
Hi Jordan, did you substitute any of the ingredients? Usually this sauce is quite forgiving, if it’s a little thin you can just cook it for longer, and it will thicken up. Alternatively, you can troubleshoot it by adding some flour (about a tablespoon will be good) to a little cold non-dairy milk and whisking it into a paste and then adding that in to the hot sauce and whisking it in very well. It could be that the ratio of flour was a little off and you just need a touch more. My usual practice though would be just to cook it for longer until it thickens and then let it thicken more as it cools.
Julie says
I really liked this over pasta and broccoli. Do you think this could be made into a nacho sauce, and if so, how? Thanks!
Alison Andrews says
Hi Julie, so glad you enjoyed it! You could use this as a nacho sauce, but I’m thinking you would likely want to strengthen the flavors a bit, we do have a vegan nacho cheese recipe that you can take a look at, and either use that one, or adapt this one using the spices from that recipe, like onion powder, garlic powder etc. All the best! 🙂
Tasha says
Hiya, I’m going to try this very soon, looks delicious! I was wondering if you think it’s okay to freeze a portion?
Alison Andrews says
Hi Tasha, yes this freezes well. 🙂 It’s pretty much a white sauce with some cheese flavoring, so the info in this article will apply to freezing this.
Judith Blades says
I have never liked the taste of the yeast but DO like the idea of its nutritional value…I made this and with a tiny bit of tweaking I was stunned by the flavour…this is really delicious
THANK YOU
Alison Andrews says
Fantastic to hear that Judith! Thanks for posting! ?