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:
This is best easy vegan cheese sauce I have found. It is mild which is how I like it but my husband adds a little saracha sauce to his.
Hey Sharon, I’m so happy you found it to be the best vegan cheese sauce! It’s great that it’s versatile enough for everyone’s taste – the Sriracha twist sounds delicious! Thanks for sharing your feedback! 😊
Was easy and good, as advertised! Added the garlic and onion powders as well as smoked paprika, that does elevate the flavor.
Thanks so much for your great feedback. 🙂
Can I freeze this? it is going to make too much for 1 person at a single seating. I can’t wait to try it.
I haven’t tried it yer. I would recommend just making half of the recipe instead.
My 17 month old has some intolerances and allergies. I’m so grateful to have some across this delicious, healthy recipe!
We used the brown rice noodles and it was an amazing mac & cheese! I made it for her but I probably ate just as much!
I’m excited to try it on other stuff next!
Thank you so much! I’ll definitely be sharing!
You are very welcome! So glad she enjoyed it. 🙂
Hi. I love your recipe however I didn’t have tapioca flour or arrow root at the time so I used regular gluten free flour. It was stretchy as suspected but tasted lovely. It wasn’t yellow either and was too white, my son didn’t eat it so I will try a a bit more tumeric powder! I didn’t have onion & garlic powder either!
Thanks for this
I would try adding more nutritional yeast instead. Too much turmeric takes away from the cheesy taste. As an adult with fewer taste buds, I find it quite off putting. I can’t imagine how much I would have disliked it as a kid.
I also think the gluten free flour may have impacted the recipe. Maybe cornstarch would be better?
Oops, sorry! I confused your post with another and I mistakenly believed you were making this for a child.
I just made this with unsweetened coconut milk in the carton. The brand is So Delicious. Came out so yummy! Thanks for sharing!
You are very welcome, Jeanette. Thanks for your comment. 🙂
Didn’t come out like I wanted. Was too thick even as I continue to add water to thin it out. Then discovered it was sweet. Very disappointing.
Hi Johnetta, did you use sweetened coconut milk? It must be unsweetened.
Mine was runny. I had to add up to another 1tbsp of tapioca flour. It yielded a very very small amount of cheese sauce and still wasn’t thick after cooking it to death.
Hi Joanie, is it possible that you licked your spoon and then put it back into the saucepan? I’ve had this happen before, and it caused the sauce to liquify. Normally, the sauce is quite thick, as shown in the video/photos and mentioned in hundreds of comments.
thank you Ela for this spectacular, easy, foolproof cheese sauce. ingredients I always have in hand (I use soy milk) and with a few spice changes can be any sauce I want! This is our go to pizza cheese and nacho sauce (cumin). I make a batch every week to store in the fridge and everyone digs in for grilled sandwiches, mini pizzas, tacos, broccoli topper… you name it!
So good to hear that everyone likes it! Thanks for your amazing feedback, Virginia. 🙂
I wasn’t able to achieve the elasticity (didn’t measure out the tapioca starch exactly so that could be why) but otherwise this turned out well.
Tried it with corn chips and added to my Calzone. I think this would make a good rotel dip!
Can I make this ahead of time and reheat it the next day?
Hi Savannah, I don’t recommend it. It tastes best freshly made and only takes 3-5 minutes.
love this cheese. When do I add the psyllium powder and how much? Thanks
Hi Kelley, there is no need to add psyllium powder. I only sometimes add it if making quesadillas, so that it thickens up the sauce a bit. About 1/2-1 tsp if I remember well. You can add it together with the other ingredients.
As a relatively new vegan, I’m still adjusting to no dairy cheese. .. This recipe truelly hits the spot and is better than any vegan cheese ive tried thus far!
Super satisfying, quick and simple!
Goes great with my mexican beans. Cant wait to try as a compliment more dishes!
So glad you like it, Simone. Thanks so much for leaving a comment and rating! 🙂
Turned out so good !!
Happy to hear 🙂
Can I omit or substitute the nutritional yeast with something? What about miso? Anything else?
Many cheese recipes have nutritional yeast and I can’t have any.
Thank you
Hi, a little miso should be fine. 🙂
This is so good and so easy. I am just venturing into vegan recipes and this is a winner. Just had sone great Mac and cheese. Thank you!
This is the BEST vegan cheese sauce I have tried!!! I have tried so many different recipes, but this is just like real cheese! I am SO impressed!!!
Aww that makes me so happy, Amy! Thanks for your comment and 5-star rating. 🙂
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This is fantastic. I needed a quick dinner and had some fresh broccoli on hand. Whipped up mac and cheese with this easy, tasty sauce and the fresh broccoli 😋
Did the coconut flavor stand out? I’m nervous about how this will taste in my broccoli if I use it for Thanksgiving…
no, I don’t even taste the coconut!
I’m eager to try this vegan cheese, but wanted to double check: is it ok to use tapioca starch instead of tapioca flour? Thanks so much for posting the recipe!
Yes, it’s the same thing. 🙂
I followed your recipe. This is so tasty! I couldn’t stop tasting while it was simmering. I finally have a cheese sauce without nuts or potatoes! Thank you again!
That’s good to hear, Cathleen. Thanks for your great feedback. 🙂