Easy vegan cheese sauce with minimal ingredients and ready in 3 minutes! A super simple and nut-free plant-based recipe which requires only a handful of ingredients. This vegan queso is perfect for pizza, nachos, Mac and Cheese, burgers, pasta bake, toast, and more savory recipes. The sauce doesn’t contain cashews!
Easy Vegan Cheese Sauce Without Cashews!
This is probably the easiest homemade vegan cheese sauce ever! It might change your life, it changed mine, I am not kidding. Coconut milk, tapioca flour, nutritional yeast flakes, water, and salt – these are the ingredients which you will need to make this delicious sauce.
Since most people have water and salt at home, all you need to buy is coconut milk, tapioca flour, and nutritional yeast flakes. But maybe you already have these ingredients at home as well. So let’s start to make this easy recipe, it will be done in 3 minutes!
Only A Few Ingredients
I know there are tons of vegan cheese sauce recipes out there, but most of them contain cashews + many more ingredients and require longer preparation time. This cashew-free cheese sauce contains only a handful of ingredients and is ready in 3 minutes.
How To Make Vegan Cheese Sauce
You just need to put all the ingredients into a saucepan, bring the mixture to a boil and that’s it! You don’t even need a blender or food processor. No cooking of veggies, no soaking of cashews. It seriously couldn’t be easier than that.
Not Only For Vegans
This recipe is not only amazing for vegans. I served it also to vegetarians and meat eaters and everyone loved the taste AND texture of this vegan cheese sauce. The tapioca flour (which is also called tapioca starch) makes this recipe so special because it adds the amazing elasticity to the sauce. It makes the sauce stretchy and even reminds of real cheese. Nutritional yeast is an important ingredient for the taste because it adds a cheesy flavor. The spices are up to you, but I love to add some garlic and onion powder, and also a pinch of smoked paprika.
Perfect For Nachos, Pizza, Gratin And More
You can use this vegan sauce for any savory recipe which requires cheese. Whether it is pizza, nachos, gratin, pasta, or any other plant-based recipe. Sometimes when I am too lazy to make my Mac and Cheese recipe I will simply make this 3-minute cheese sauce and pour it over my cooked pasta and my dinner is served in just a few minutes. I have included some pictures of different dishes which I made using this cheese sauce recipe.
This easy vegan cheese sauce is:
- Plant-based
- Gluten free
- Oil-free
- Dairy-free
- Nut-free (no Cashews!)
- Paleo-friendly
- Easy to make in a few minutes
Make This Vegan Cheese Sauce Today
I made this cheeze sauce probably 100 times already because I use it in almost all of my savory recipes lol. I just love simple recipes which require only a few ingredients and this easy sauce recipe is one of them. So don’t wait any longer and make it NOW. I am sure you will love it as well.
Tapioca flour can be bought in every Asia shop or big supermarkets or simply ordered online. Same goes for nutritional yeast flakes. Check the Recipe Notes for a tapioca flour substitute.
Should you recreate this vegan nacho cheese sauce, please leave a comment below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your recreations.
Easy Vegan Cheese Sauce
Video
Ingredients
- ¾ cup (180 ml) coconut milk canned (*see notes )
- 3 tbsp (20 g) nutritional yeast flakes
- 2 tbsp (15 g) tapioca flour OR arrowroot flour/starch (*see notes)
- ½ tsp sea salt (or to taste)
- ½ tsp onion powder (optional)
- ¼ tsp garlic powder (optional)
- Pinch of smoked paprika (optional)
Instructions
- You can check out the video for visual instructions.Put all ingredients into a saucepan and stir with a whisk. Once everything is combined, turn on the heat and bring the mixture to a boil while stirring constantly.
- Let simmer on low to medium heat for about one minute until the sauce is stretchy.
- Enjoy this vegan cheese sauce with nachos, on pizza, over pasta, and many other savory dishes! Please read the recipe notes below.
Notes
- Thickness: If the cheese sauce turns out too thick, just add more coconut milk or any other plant-based milk (or water), up to 1 cup.
- Coconut milk: I use coconut milk that contains 17% fat. In case you don't like the taste of coconut milk, you can use a different plant-based milk instead, e.g. almond milk, cashew milk, etc. The higher the fat content of the milk, the better will be the taste of the vegan cheese sauce.
- Tapioca flour: Tapioca flour/starch can be bought in every Asia store or larger grocery stores or simply ordered online.
- Tapioca substitute: Two readers (thanks, Brooklyn and Nichola) commented that arrowroot flour (also known as arrowroot powder or arrowroot starch) is a great substitute for tapioca flour/starch.
- Cornstarch: You could use cornstarch instead of tapioca flour, but the result won’t be as good (stretchy) as with tapioca flour. It will still taste ok!
- How to store: You can store the sauce in the fridge for up to 2 days, but it will change the texture. Reheat with a splash of dairy-free milk. It tastes best freshly made.
- FAQ: "My cheese sauce didn't turn out yellow. What did I do wrong...?" Answer: Some nutritional yeast brands enrich their products with lots of B-vitamins. The nutritional yeast flakes which I ordered from Amazon contain B-vitamins and are therefore yellow. When I use 3 tbsp, the cheese sauce turns out pretty yellow, but when I use less (e.g. just 1 tbsp) the color is just light yellowish." You can also add a pinch of turmeric powder.
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Quick, easy and DELICIOUS! My go-to cheese sauce.
Wonderful! So glad you enjoy it, Jan. 🙂
I really wanted to try this but tapioca flour has so many carbs! 34 per 1/4 cup with no fiber or protein or a fat just pure carbs. I’ll look for one with an alternative to tapioca flour.
You only need 2 tablespoons, not 1/4 cup.
Ela thank you so much for sharing this delicious recipe. I have been a vegan for over 60 years and the one thing I have missed is cheese! I have made so many vegan cheese type recipes from sliced cheese to cheese sauces this one tops my list. I followed your recipe exactly and the only thing I did add was 2 tbs of canned hatch chiles chopped. I have now eaten half of the bowl and will double the recipe when my family comes.
That’s awesome, Cecelia. I am so glad you like the recipe.
very good i reduced the onion to half
Thanks for your great feedback. 🙂
This is quick a easy cheese sauce and it tastes good! I used can organic lt coconut milk. I also use a pinch of turmeric & tsp of lemon juice.
SO happy you like it. 🙂
OMG! so Good! so Easy!
Hi. I just made this cheese sauce and it was not like i was hoping.. it turned out like mashed potatoes and tasted like dirty green peppers! I know that sounds crazy but that’s the best I could describe it. I did add 1/2c. Salsa and made it more of a queso dip. Wondering what happened😢
Try it just once more following the recipe exactly. It’s SO good. Once you have the baseline results, you’ll be able to customize and see what works/what doesn’t. Good luck, Kelly!
Aloha, I made the Vegan Cheese Sauce along with your Quesadilla ! OMG so good.. I have tried to make so many non-cheese and never came out for me or just tasted like nothing. I will next try to make your hard cheese recipes next. Oh… i did make your chocolate frosting and it was super.
Thank you for sharing these great recipes with us 🙂
So happy you love my recipes. Thanks for your feedback, Carmen. 🙂
Many thanx to the people who suggested arrowroot flour as a replacement for the tapioca flour.
As a kidney patient (darn cancer!), I was very excited to try a nondairy “cheese” sauce. Unfortunately mine tasted nothing like cheese. I could see where it was going, and it was a nice savory flavor, but not even a remote substitute for cheese sauce.
Suggestions?
I made this delicious recipe exactly as originally created, using arrowroot powder which is a staple in my kitchen and didn’t opt for paprika. WOW. LUSCIOUS. and gooey -. I’ve been vegan for a long time and never felt a vegan cheese was worth making again. Until now! I’ve sometimes paired this with a dollop of miso based fresh basil pesto at some meals with raves from non vegans as well. I’m so happy to discover elavegan’s site. Her vegan Hoisin sauce is delightful and I’ll be reviewing more as she’s got some recipes I can’t wait to try. ❤️🥰😁
Aww, you are so kind, Ellen! Thanks a lot for taking the time to leave such a great review! 🙂
Fast and fabulous!
Really wowed guests I had over last week too!
I just love the simplicity.
As someone living with chronic fatigue, I just don’t have the energy for some of the recipes out there.
Very grateful for this, ELA!
Hi Maribelle, I am so glad you and your guests liked it! Thanks for your great feedback. 🙂
For last minute Mac and cheese this recipe is GENIUS 😋
So glad you like it, Jenifer. 🙂
I just made this for my steamed mixed veggies and it was amazing!!! So yummy! I used almond milk and didn’t put paprika because my husband is allergic. I also added a bit extra almond milk whilst whisking and it came out so well! Thank you 😁
You are very welcome, Kirsten. 🙂
Hi there, can I use a bit of xanthan gum instead of Tapioca flour?
I never tried it, so I am not sure. 🙂
Vegan curious, doing it for Lent. This hit the spot. I had to use oat milk.
Let me start with I’m not vegan, but I’m lactose intolerant and I I did not miss milk based cheese at all. Did modify a bit as I made it with what I had available. I used coconut milk but since it wasn’t canned I did add about half a teaspoon of coconut oil and a bit of turmeric for color. Currently enjoying with a bowl of rice broccoli. Thank you so much for sharing!
Hi! I followed your instructions to a ‘T,’ & mine came out more the texture of cookie dough. I added 1 c. more coconut milk, & it is now slightly less solid but the texture of something more like the yeast mixture for raw bread dough. Definitely doesn’t even resemble nacho cheese! Like I said, I followed the recipe to a ‘T,” and I’m not at a weird altitude or anything. Any suggestions? Thanks!
Hi Nicole, was your coconut milk solid?
Starch should be added as needed
Hi Ela,
I made your cheese sauce. It is very satisfying. The sauce, tastes great in home made corn tortillia tacos, along with crispy cubed tofu (baked in air fryer) & griddle sautèd chopped onions, riced cauliflower, and 1/4th jalepeños, slivered and chopped, mixed w home made no salt taco seasoning. Tacos are dressed with chopped spinach, and home made de arbrol red and Anaheim pepper salsa!!
Yummy!
I plan to make mac & Ela’s cheese sauce, along with fresh choped babey bella mushrooms & air baked zuccini..its an experiment.
Unfortunately, the coconut milk thats locally available is only 13%, and the only nutritional yeast was powder form, from Whole Foods. I over cooked it, it becme similar to dense mud, then put in too much milk..it then became too watery, I resimmered for about 5 minutes to re-firm it, which worked, but not as good as durring the first heating!
Al in all, I am very pleased with the flavor, texture. Thanks Ela!
Can I substitute the nutritional yeast with something else? Maybe miso? I understand that it is not going to taste the same but I cannot have nutritional yeast. Thank you.
Miso should be fine. 🙂
I forgot to add that I used the new Oatly “Super Basic Oatmilk” instead of coconut milk, which yielded great, stretchy, delicious cheese. I have been sharing your website and recipe with all my friends. Thanks again!
So kind of you, thank you! 🙂