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Vegan “Cheese” Sauce

Vegan “Cheese” Sauce

Adapted from a recipe by Kathy Pollard

This is the best “cheese” sauce I have tried. It is quick and easy to whip up and it is a versatile condiment. You can use it on potatoes, brown rice pasta, veggies – or whatever you like to eat cheese sauce on.

The arrowroot powder thickens it up nicely and the nutritional yeast flakes gives it a cheesy taste. Kathy Pollard is genius for thinking this one up! Thanks Kathy!

Additional Related Article to Read : Eating Healthy: Vegan Creamy “Cheese”

I usually will serve this over baked potatoes. My family loves it!


  • 4 ounces pimentos
  • ¼ cut raw cashews
  • 1 ½ teaspoons sea salt
  • ½ teaspoon onion powder
  • 3 heaping tablespoons of nutritional yeast flakes
  • ¼ teaspoon garlic powder
  • ½ teaspoon mustard powder
  • 2 tablespoons arrowroot powder
  • 1 tablespoon freshly squeezed lemon juice
  • 2 cups of unsweetened almond milk*


Blend all of the ingredients together in a blender until smooth.
Heat the sauce in a saucepan on medium heat stirring frequently until it thickens (a few minutes)
Pour on top of brown rice pasta, potatoes, or veggies.
Delicious and very satisfying!

*For the almond milk, you can use a commercially prepared brand or make your own. I prefer to make my own by soaking one cup of raw almonds overnight. In the morning, drain the almonds and put in a blender with 4 cups of purified water. Blend until smooth. Pour the almond milk through a nut bag to drain out the almond pulp. Store in the refrigerator for up to 4 days.

You can also use rice milk or any of the other nut milks available on the market.

source :  Easy Vegan Cheese Sauce Recipe | Ready In 3 Minutes!


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