The most versatile vegan cheeze sauce, without all the stomach aches. Use it for baked potatoes, mac and cheeze, queso, nachos, empanadas…
Option 1: Cashew-based
1 cup cashews, soaked in water for at least 1 hour, then drained and rinsed.
3/4 cup water
1 tsp lemon juice
2 tsp garlic powder
1/4 tsp each of mustard powder, garlic powder, onion powder, salt, pepper, and paprika
6 tbsp nutritional yeast
Throw all ingredients into a blender and blend for 30 seconds or until fully combined and creamy. To heat, place in a saucepan on the stove on medium heat and stir for a few minutes. You can also microwave it, but don’t microwave for longer than 60-90 seconds or it will solidify and burn.
Option 2: Almond or Soymilk Based
You can use your preferred non-dairy beverage for this sauce.
2 cups almond milk
4-6 tbsp nutritional yeast
1 tbsp coconut oil or vegan butter
1/4 tsp each of mustard powder, garlic powder, onion powder, salt, pepper, paprika, turmeric
pinch of cayenne
3 tbsp potato or cornstarch
Put the coconut oil in a pot on low-medium heat and let it melt. Pour the 2 cups of almond milk + potato starch into a measuring cup and whisk until fully dissolved. Pour it into the pot with the melted coconut oil and then pour in the nutritional yeast, mustard powder, garlic powder, onion powder, salt, pepper, paprika, turmeric, and cayenne pepper. Stir using a whisk for a few minutes on medium heat until it simmers and thickens, then take off the heat and continue stirring for a minute or two. Use as desired (see my choice in the picture below!).
Option 2 was adapted from Oh She Glows