My Plant-Based Family

Eating Whole Food, Plant-Based Diet recipes, On a Budget.

nutritional yeast

Best Faux Cheese Sauce (Vegan)

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If you’re new to plant-based cooking or just exploring dairy-free alternatives, you may have noticed that creating a flavorful, creamy, and satisfying “cheese” sauce can be a bit of a challenge. Enter faux cheese sauce—a delicious, nutrient-dense sauce that requires no dairy but still brings the cheesy goodness.

This sauce, featuring ingredients like nutritional yeast, rice flour, turmeric, and plant milk, is a perfect companion to just about any dish that could benefit from a little extra creaminess. Keep it mild and savory, or add spices like cumin and chili powder for a Mexican-inspired twist.

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.

This faux cheese sauce is more than just a vegan alternative—it’s a delicious, versatile addition to any kitchen. Whether you’re a seasoned plant-based eater or simply looking for a healthy, dairy-free sauce to add to your repertoire, this faux cheese sauce is sure to impress.

How to Make Faux Cheese Sauce

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.

Instructions

Step 1 – Add Dry Ingredients

In a medium sauce pan add all dry ingredients and place on medium heat.

Step 2 – Stir

Stir with a whisk as dry ingredients are heated and begin to toast. Don’t let them burn!

Step 3 – Add Plant Milk

Once they are warmed and begin to be very fragrant (again, not burnt) add the plant milk and whisk often. When sauce becomes thick remove from heat and let cool for a few minutes.

Serving Suggestions

Once blended, this faux cheese sauce becomes a rich, creamy addition to a wide range of dishes. You can drizzle it over pasta for a dairy-free mac and cheese, use it as a nacho cheese sauce, or even as a dip for veggies and chips. It’s also great for casseroles, baked potatoes, and as a topping for plant-based burgers and sandwiches. And if you make it a little thicker, it can be spread on toast for a quick, savory snack.

For those who like experimenting, consider stirring in additional ingredients to customize your sauce. Add a pinch of smoked paprika for a smoky flavor, or a touch of mustard powder to bring out the “cheesiness” even more. The possibilities are endless!

Tips for Perfect Faux Cheese Sauce

  1. Blend Until Smooth: Achieving a creamy, smooth texture is key to a great faux cheese sauce. Use a whisk or blender to ensure all the ingredients are fully combined and that the rice flour is evenly incorporated.
  2. Adjust to Taste: Don’t hesitate to play around with the seasonings to suit your taste. Start with the base amounts listed, then tweak to find your perfect balance of cheesy, salty, and savory.
  3. Experiment with Thickness: If you prefer a thicker sauce, gradually add more rice flour, a half-teaspoon at a time, until it reaches your desired consistency. For a thinner sauce, add a splash of extra plant milk.
  4. Store and Reheat Carefully: This sauce can be stored in the fridge for up to a week, making it a convenient option for meal prep. When reheating, warm it gently and add a splash of plant milk if it becomes too thick.

More Plant Based Sauce Recipes

If you like this faux cheese sauce, you’ll love these plant-based recipes too:

Faux Cheese Sauce (Vegan & Gluten-Free)

Faux Cheese Sauce (Vegan & Gluten-Free)

A velvety, dairy-free cheese sauce made from wholesome plant-based ingredients, perfect for adding creamy, cheesy flavor to any dish.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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

  1. In a medium sauce pan add all dry ingredients and place on medium heat.
  2. Stir with a whisk as dry ingredients are heated and begin to toast. Don’t let them burn!
  3. Once they are warmed and begin to be very fragrant (again, not burnt) add the plant milk and whisk often.
  4. Once sauce becomes thick remove from heat and let cool for a few minutes.

Notes

For thicker sauce, add flour.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Enchilada Soup

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Back in the days before I transitioned to a plant-based diet I made a really savory Chicken Enchilada Soup. It was soooo good. People would come from miles around, OK my friend Sarah would drive a few miles to eat this soup. I love this soup!!!

Plant-Based gluten-free Enchilada Soup.

The problem was it contained a ton of not so healthy ingredients. I was determined to make it healthy without compromising the flavor. 

Enchilada Soup

This is especially good with crushed tortilla chips and nutritional yeast added to the individual bowl. If you like to use a faux sour cream add a dollop to your bowl. Try not to eat right out of the pot when you’re putting leftovers away. That is just bad manners. This made enough soup for maybe 6 bowls, but you will want seconds. Double (or triple) the recipe for a large family.  

This soup is very forgiving. If you are missing an ingredient go ahead and made it. I make it all the time but when I’m out of corn or green chilies it still tastes great. 

My husband kept going on and on about how great this soup is, how it reminds him of soup his mom made when he was a kid, how amazing I am; OK I threw that last part in there but it is not uncommon for him to say that. 

Enchilada Soup

Don’t  you just want to dive in that bowl and swim around? Well you would if you tasted it. 

If you love this soup be sure to try it’s grain-free counterpart, Taco Soup!

How to Make Enchilada Soup

Ingredients

  • 6 cups veggie broth
  • 1 onion, diced
  • 3 cups cooked beans (I use 1 can black beans and 1 can pinto beans)
  • 1 cup diced tomatoes (canned our fine)
  • 1 8 oz. can of tomato sauce
  • 2 cloves garlic (or 1 tsp. garlic powder)
  • 1 bell pepper, diced
  • 1 jalapeno, sliced
  • 2 cups cooked rice
  • 1 cup organic corn
  • 1 4 oz. can diced green chilies
  • 1 Tbsp. chili powder
  • ½ tsp. cumin
  • salt, pepper and nutrional yeast to taste (optional)

Instructions

  1. Bring veggie broth to a simmer in a large pot.
  2. Add onions, cooked beans, diced tomatoes, bell peppers, jalapenos, corn and rice.
  3. Add tomato sauce and let simmer.
  4. Let this cook until onions are translucent and flavors have had a chance to meld. I like to let it simmer for an hour or so.
  5. Season with chili powder, cumin and any other seasonings.

Enchilada Soup

Enchilada Soup

Plant-Based gluten-free Enchilada Soup

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes

Ingredients

  • 6 cups veggie broth
  • 1 onion, diced
  • 3 cups cooked beans (I use 1 can black beans and 1 can pinto beans)
  • 1 cup diced tomatoes (canned our fine)
  • 1 8 oz. can of tomato sauce
  • 2 cloves garlic (or 1 tsp. garlic powder)
  • 1 bell pepper, diced
  • 1 jalapeno, sliced
  • 2 cups cooked rice
  • 1 cup organic corn
  • 1 4 oz. can diced green chilies
  • 1 Tbsp. chili powder
  • ½ tsp. cumin
  • salt, pepper and nutritional yeast to taste (optional)

Instructions

    1. Bring veggie broth to a simmer in a large pot.
    2. Add onions, cooked beans, diced tomatoes, bell peppers, jalapenos, corn and rice.
    3. Add tomato sauce and let simmer.
    4. Let this cook until onions are translucent and flavors have had a chance to meld. I like to let it simmer for an hour or so.
    5. Season with chili powder, cumin and any other seasonings.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Heather Mayes

What to Eat…Part 2

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Are you starving yet? If so try to add more whole grains into your day. Brown rice, quinoa, couscous, etc. will help you feel full longer and provide much needed protein. Yes, you can get all the protein  you need on a plant based diet.

Today’s Meal Plan

Bagel with Apple and Peanut Butter

Breakfast: Whole Grain Bagel or Toast

This is a quick breakfast that is easy to make. You may be wondering why I’m tempting you with a bagel and toast if you can’t have cream cheese or butter. Nut butters provide a delicious spread for bagels and toast. You don’t have to get bored with peanut butter, you can try almond butter, or cashew butter. One of my favorite treats is to top toast with almond butter and a sliced apple.

Nachos

Lunch: Nachos

If you have any leftovers from last nights dinner put them together for an Epic dish of Nachos. Your Nachos will look so good that it will make your coworkers jealous. Store beans, rice, and lentil taco filling in a microwave safe container. Heat it up then add salsa and guacamole. Eat it with your favorite tortilla chips. I know what your thinking, “you can’t have Nachos without cheese!”

This faux-cheese sauce is non-dairy and taste great. The linked recipe is for Mac and Cheese so disregard the noodles, otherwise follow the recipe as stated. I don’t have the miso the recipe calls for so I always leave it out. You may be wondering “what is nutritional yeast and where do I get it?” Click here to find out more about nutritional yeast. I found it at my local Fresh & Easy store in the baking section. Nutritional yeast taste great sprinkled on baked potatoes.

If your concerned that this is not real cheese just think back to all of the other times you ate fake cheese, cheese in a can or Velveeta anyone? This faux-cheese sauce is good for you unlike those I just mentioned. You can also by cheese made from plant milk.

Broccoli Potato Soup

Soup photo by Melodee Fiske of mlfotography. 

Dinner: Potato and Broccoli Soup

This soup is a great way to warm up on a cool day. You can use any veggies you have on hand.

Ingredients
  • 1 1/2 to 2 pounds potatoes
  • 1/2 a onion, diced
  • 1 stick celery
  • 1 sliced carrot
  • 1 bay leaf
  • 1 chopped crown of broccoli
  • salt
  • pepper
  • garlic powder
  • 1 Tbsp nutritional yeast
  • 1/4 cup plant milk
Do
  1. Scrub and chop potatoes. Place them in a pan of water and bring to a boil. You can also use vegetable broth for a heartier flavor.
  2. Add diced onion, carrot and the bay leaf (you will remove the bay leaf before serving).
  3. Once carrots and potatoes become tender add broccoli and spices to taste.
  4. The soup is ready to eat as is. For a more savory soup add 1/4 cup of plant milk and 1 Tbsp of nutritional yeast.
Serve

This soup is great with a whole grain dinner roll and a side salad.