Ingredients
Vegan Cheese Sauce Ingredients
- 3/4 cup canned coconut milk (full-fat for best results)
- 3 tbsp nutritional yeast flakes
- 2 tbsp tapioca flour (or arrowroot flour/starch as a substitute)
- 1/2 tsp sea salt (or to taste)
- 1/2 tsp onion powder (optional)
- 1/4 tsp garlic powder (optional)
- Pinch of smoked paprika (optional)
Instructions
- Combine Ingredients: Place the coconut milk, nutritional yeast flakes, tapioca flour, sea salt, onion powder, garlic powder, and smoked paprika into a medium saucepan. Whisk thoroughly to blend all ingredients into a smooth mixture with no lumps.
- Heat the Mixture: Turn the stove to medium heat and bring the mixture to a boil, stirring constantly with a whisk to prevent sticking and ensure even cooking.
- Simmer to Thicken: Once boiling, reduce heat to low or medium-low and let the sauce simmer for about one minute while continuing to stir. The sauce will become stretchy and develop a cheesy texture.
- Serve: Remove from heat and use immediately as a sauce for nachos, drizzle over pizza, toss with pasta, or incorporate into any dish that calls for a creamy cheese sauce.
Notes
- Use full-fat canned coconut milk for the creamiest, richest sauce. Light coconut milk may result in a thinner sauce.
- Tapioca flour is key for creating the stretchy texture. Arrowroot flour or starch is a suitable substitute but may vary in consistency slightly.
- For a stronger cheese flavor, increase nutritional yeast to 4 tablespoons.
- Adjust salt according to taste; nutritional yeast can add some natural saltiness.
- The optional onion powder, garlic powder, and smoked paprika enhance the flavor but can be omitted if desired.
- This sauce is best served fresh, but it can be refrigerated and gently reheated with a splash of coconut milk to restore creaminess.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
