When we first switched to a plant-based diet, faux cheese sauce became a very important part of our arsenal. We ate a lot of Mexican food (we still do) but it wasn’t the same without all of the cheese we used to add. After a few months we no longer craved the cheese, or faux cheese and rarely made it. It was just an extra step that we usually forgot.
I love making faux cheese sauce for plant-based newbies. They are usually really missing their dairy and this really hits the spot. We don’t love it by itself but it’s great as part of the dish, I also don’t like tomatoes much by them selves but love salsa and tomato based sauces.
Faux Cheese Sauce (Gluten-Free and Vegan)
Ingredients
- 1/4 c Nutritional Yeast
- 2 Tbsp rice flour* (wheat flour can be used instead)
- 1/4 tsp tumeric
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- salt to taste (I used 1/2 tsp)
- 1/4 tsp cumin**
- 1/2 tsp chili powder**
- 1 c plant milk (I use rice or unsweetened almond milk)
*For a thicker sauce add extra flour.**These are optional but best used for a Mexican inspired flavor.
Do
- In a medium sauce pan add all dry ingredients and place on medium heat.
- Stir with a wisk as dry ingredients are heated and begin to toast. Don’t let them burn!
- Once they are warmed and begin to be very fragrant (again, not burnt) add the plant milk and wisk often.
- Once sauce becomes thick remove from heat and let cool for a few minutes.
Serve
I like this drizzled over potatoes, broccoli, mixed into a casserole, or best yet on nachos. Unlike other recipes I’ve tried this one stays pretty fluid and is versatile enough to use in a number of different recipes. I’ll have more recipes coming using this sauce next month. 🙂
Faux Cheese Sauce
Yes, vegan cheese! This faux cheese sauce adds the flavor you're missing to your favorite foods.
Ingredients
- 1/4 c Nutritional Yeast
- 2 Tbsp rice flour* (wheat flour can be used instead)
- 1/4 tsp tumeric
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- salt to taste (I used 1/2 tsp)
- 1/4 tsp cumin**
- 1/2 tsp chili powder**
- 1 c plant milk (I use rice or unsweetened almond milk)
Instructions
- In a medium sauce pan add all dry ingredients and place on medium heat.
- Stir with a whisk as dry ingredients are heated and begin to toast. Don’t let them burn!
- Once they are warmed and begin to be very fragrant (again, not burnt) add the plant milk and whisk often.
- Once sauce becomes thick remove from heat and let cool for a few minutes.
Notes
For thicker sauce, add flour.
We’ll have to try this! We miss cheese so much right now, well, I don’t miss Nate being sick!!!
It is really easy, unless you walk away and it burns. I always make it last. I hope you like it.
yeah, I will have to try this too. My boys love mac and cheese, I wonder if this would work. I’ll let you know.
It should work. I plan to experiment with it more. I have made mac and cheese with a different cheese sauce recipe. I’m also planning a gormet baked mac and cheese too. You could even puree steamed cauliflower or baked potatoes into the sauce for a creamier version. I better stop talking before I give away all my secrets.
Hmm, it sounds like I should wait for your big reveal. But i will try this recipe since we also do a lot of mexican
haha! don’t wait. It will be a while. 🙂
Since you like a lot of mexican food, do you like red and/or green chile? It’s abundant here in New Mexico. I could mail some to you!! Makes everything better, and vegan of course!
I know that New Mexico is famous for its chili. I’ve used dried red New Mexico Chilis but not fresh and not green. I’m intrigued. 🙂
Email me your mailing address, it will be my treat! As long as you post a pic of what you end up making with it. If you ever need more let me know.
estringer_09@gmail.com
I check my email almost everyday.
Which do you think would work better, whole wheat flour or all purpose flour as a sub for rice flour?
Janet, I think all purpose flour would work best. Let me know how it turns out.
I have tried several cheese recipes, but this is my favorite! It is so easy to make and tastes great!
Do you think/know if this would store well to use throughout the week reheated?
Holly, I tried this faux cheese over the lentil/quinoa tacos and over potatoes. It is very good and is easy to make. I’ve had a hard time finding a “cheese” sauce I like. I think this is it.
I’m so happy you enjoyed it Jeannie. So many cheese sauces have nuts and that doesn’t work for everyone. I tried to make this one as allergy friendly as possible.