This easy vegan cheese sauce has great flavor and uses 5 whole food ingredients. Quick and easy cheese sauce for pasta, nachos, roasted veggies or dip.
recipe originally published September 15, 2010
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Why you'll love this vegan cheese sauce
This is my go to cheese sauce.
This is the vegan cheese sauce recipe I use as a base for most other cheeses, sauces and dairy free queso like this chorizo queso. We mostly use it as is, because it is so versatile and we add it to so many dishes. I make this cheese sauce a couple times a month and it lasts us the week. Usually.
Like cheesy? See a whole bunch of vegan cheese recipes for everything from goat cheese and Boursin to an incredible New York cheesecake and a melty pizza dip. Mmm.
Secret ingredient for the best vegan cheese flavor
Decades ago, I used rejuvelac to achieve that funky flavor necessary to replace dairy cheese. Rejuvelac is its own project, and over time, I found a shortcut that works just as well.
Sauerkraut!
I have been using sauerkraut and its brine ever since. It blends to a smooth cheese sauce and brings that funky cheese flavor.
Cheese sauce with probiotic benefits
In addition to being the secret ingredient I use for a tangy cheese flavor, sauerkraut is also a good source of probiotics, enzymes and vitamins. Similar to kimchi, sauerkraut is fermented cabbage and can improve digestion and boost immunity.
Read more about the many benefits of sauerkraut.
Recipes that use dairy free cheese sauce
- These black bean totchos have a garlic lemon sauce instead of cheese, but a tasty cheese sauce can only improve on a pile of tater tot nachos, right?
- This classic seven layer dip also uses this cheese sauce.
- We pour cheese sauce over this deliciously spicy southwest mac and cheese.
- We spoon this cheese over our favorite taco stuffed baked potato.
- This works as a cheese dip, and is a perfect topping for roasted broccoli or nachos.
Also, have you heard of a cheese sauce that is made with potatoes and carrots? This broccoli mac and cheese has excellent flavor from veggies!
How long does this easy vegan cheese last?
My rule for maximum flavor and freshness is to enjoy this cheese sauce within three days.
Wait until completely cool, and refrigerate in a glass container with a tightly fitting lid.
Did you make this easy vegan cheese sauce?
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Easy Vegan Cheese Sauce
This dairy free cheese sauce has great flavor and only has 5 whole food ingredients. A quick and easy cheese sauce for pasta, nachos, roasted veggies or dip.
Ingredients
- 2 cups raw cashews, soaked several hours / overnight *See notes for quicker option.
- 1 ⅓ cups sauerkraut liquid / brine
- ¾ cup sauerkraut
- 3 garlic cloves, peeled
- ½ cup nutritional yeast
- 1 teaspoon Himalayan sea salt
- optional for extra cheesy flavor: 2 tablespoons white vinegar / apple cider vinegar
Instructions
- Soak cashews for several hours or overnight. *See notes for quicker option.
- Drain cashews after soaking.
- Add soaked cashews and just the liquid / brine from sauerkraut to a high speed blender jar or mixing bowl of a food processor.
- Blend cashews and brine at high speed until smooth.
- Add sauerkraut to this cashew brine mixture. Blend at high speed until smooth.
- Add garlic, nutritional yeast, salt, and vinegar if using. Blend to combine.
- Add more sauerkraut brine or water one tablespoon at a time to thin / to reach desired consistency.
Notes
dairy, egg, soy and gluten free, vegan recipe
Quicker alternative to soaking cashews overnight
For a quicker alternative, boil water and soak cashews in the hot water until softened, about 20 minutes.
Secret ingredient for the best vegan cheese flavor
Decades ago, I used rejuvelac to achieve that funky flavor necessary to replace dairy cheese. Rejuvelac is its own project, and over time, I found a shortcut that works just as well.
Sauerkraut!
I have been using sauerkraut and its brine ever since. It blends to a smooth cheese sauce and brings that funky cheese flavor.
Cheese sauce with probiotic benefits
In addition to being the secret ingredient I use for a tangy cheese flavor, sauerkraut is also a good source of probiotics, enzymes and vitamins. Similar to kimchi, sauerkraut is fermented cabbage and can improve digestion and boost immunity.
How long does this easy vegan cheese last?
My rule for maximum flavor and freshness is to enjoy this cheese sauce within three days.
Refrigerate in a glass container with a tightly fitting lid.
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Nutrition Information:
Yield:
14Serving Size:
1Amount Per Serving: Calories: 126Total Fat: 8gSodium: 302mgCarbohydrates: 9gFiber: 4gSugar: 2gProtein: 7g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Toni | BoulderLocavore says
What a fantastic surprise to drool over this burger to learn in reading the recipe that it's not beef at all! The ingredients are so original and sound delicious. Love this.
fabiola@notjustbaked says
Whoa, this is super creative, and look perfect. I am happy you shared it!
Shinee says
Love these sliders, and that cheese sauce! Mmmmmm
pam (Sidewalk Shoes) says
Sounds yummy! I'm going to have to give it a try!
Kristina Sloggett says
oh Pam, this cheese sauce is so good, I hope you do! cheers!
Rachel Cooks says
That is calling my name!!!
Kristina Sloggett says
they have been calling my name ever since I made them, truly. but what? oh... yep, I think I just heard a faint "Rachel, Raachelll..."
CARLA says
OMGOSH THAT LOOKS AMAZING.
<3
Kristina Sloggett says
thank you THANK YOU. xxo
Arman @ thebigmansworld says
I want that cheese sauce!!!! I'm amazed you used the sauerkraut brine...I always through it out lol!
Kristina Sloggett says
oh never ever throw it out again! (and honestly, this last time I made the cheese? um... I now have a jar of brineless sauerkraut in the fridge, who'da thunk it? haaa...)
Eileen says
YES. This sounds so perfect on a burger of any kind. Also: Sauerkraut brine?? So intriguing!
Kristina Sloggett says
the brine gives that nice tangy flavor, this was borne out of my laziness, actually - not wanting to take the time to make a batch of rejuvelac! I think I like this even better...
Hannah says
These look really incredible! I've never considered putting a burger on a pretzel, but now that that thought is in my mind I'm going to have to make it happen. I've been meaning to try the Beyond Meat burgers anyway!
Laura @ Sprint 2 the Table says
I am so easily entertained by these gifs you make. One day I'm going to get on that... and this sammich.
Kristina Sloggett says
I love them. it has been a while since I made one, and I sit mesmerized by this one far too long... if your road trip would WING ON UP to Portland, I would have these burgers waiting for you!!
Laura @ Sprint 2 the Table says
Dude. If my butt wasn't already growing into my car seat I would!