Description
This easy vegan cheese sauce is a creamy, stretchy, and flavorful dairy-free alternative perfect for topping nachos, pizza, pasta, and more. Made with simple pantry ingredients including coconut milk, nutritional yeast, and tapioca flour, it comes together quickly on the stovetop for a deliciously cheesy taste without any dairy.
Ingredients
Scale
Vegan Cheese Sauce Ingredients
- 3/4 cup canned coconut milk (full-fat)
- 3 tbsp nutritional yeast flakes
- 2 tbsp tapioca flour (or arrowroot flour/starch)
- 1/2 tsp sea salt (or to taste)
- 1/2 tsp onion powder (optional)
- 1/4 tsp garlic powder (optional)
- Pinch of smoked paprika (optional)
Instructions
- Combine Ingredients: Pour all the ingredients into a saucepan and whisk them together until the mixture is smooth and well combined.
- Heat Mixture: Place the saucepan on the stove over medium heat and bring the mixture to a boil, stirring constantly to prevent lumps and sticking.
- Simmer for Stretchiness: Reduce the heat to low-medium and let the sauce simmer for about one minute, continuing to stir until it becomes stretchy and thickened.
- Serve: Remove from heat and enjoy your vegan cheese sauce immediately with nachos, pizza, pasta, or other savory dishes.
Notes
- Use canned coconut milk with full fat for best creamy texture and flavor.
- Tapioca flour gives the sauce its signature stretchiness. Arrowroot flour can be used as a substitute but the texture may be slightly different.
- Adjust salt to your taste preference.
- Onion powder, garlic powder, and smoked paprika are optional but add depth to the flavor.
- This sauce is best served fresh but can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop while stirring.
