I know I have talked about this amazing vegan cheese, but not cheese sauce before in a recipe but it is just so damn good that I think it deserves its own very short and sweet blog post. I get so many questions about vegan cheese: “But Maria, how do you make vegan cheese? How is cheese vegan?” Well let me tell you… it’s a lot simpler than you think.
Versatile Vegan Sauce
This vegan sauce has become one of my many go-to sauces. I legit put it on everything, it makes grilled veggies more enjoyable, makes an awesome cheesy pasta dish, or a tasty sauce to pour over buddha bowls.
What’s great about this versatile vegan sauce is that it only uses five ingredients to whip up. Don’t you hate sauces that require you to buy ten thousand ingredients to pull them together? I definitely do. All you need to make this cheesy sauce is:
- Nutritional yeast – I use Bob’s Red Mill
- Extra virgin olive oil (EVOO)
What gives it that vegan cheese flavour?
What’s great about nutritional yeast is it gives that cheesy flavour you get from regular dairy cheese. It’s made from a single-celled organism called saccharomyces cerevisiae which is grown on molasses and then harvested, washed, and dried. Most yeast froths or grows, think about the baking yeast you use when you bake. However, since this yeast is deactivated or killed in the drying process it doesn’t have any ability to leaven. No animals are harmed in making nutritional yeast and it’s one of those fantastic additions to any recipe where you want that cheesy taste. I throw it on and in so many recipes!
No animals are harmed in the making of nutritional yeast!
Nutritional yeast also has a laundry list of fantastic benefits for you and your body. Here are just some of them:
This recipe is made from just five simple ingredients and is truly a great alternative to conventional cheesy sauces (plus, a healthier one). You’re welcome for this cheesy sauce life hack.
See the recipe card below for how to make this five ingredient vegan cheese sauce. Enjoy!
- 3 tbsp nutritional yeast – I used Bob’s Red Mill
- 2 tbsp EVOO
- Juice from 1 Lemon
- 1 clove of garlic, minced
- 1/2 cup shallots, minced
- Into a bowl add all the ingredients.
- Using a whisk beat till smooth – it will not take long!
- That is it!
If you double or triple the recipe you can store in a tight sealed container in the fridge for us to 3-4 days.
Enjoy with artichokes, salads, sandwiches, mashed potatoes and more! The possibilities are endless.
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