Vegan Cheese Sauce
Ingredients
-
3
Tablespoons
unsalted butter or plant-based butter or neutral oil
-
1
Tablespoon
cornstarch or 2 Tablespoons gluten-free all-purpose flour
-
1
teaspoon
garlic powder
-
½
teaspoon
kosher salt
-
¼
teaspoon
black pepper
-
1
cup
canned coconut milk
-
½
cup
non-dairy milk
-
1
teaspoon
bouillon (optional)
-
2
cups
soy-free vegan cheese or ⅔ to ¾ cup gluten-free nutritional yeast
-
½
teaspoon
smoked paprika (optional)
Instructions
- Melt the butter or heat the oil in a medium saucepan over medium heat.
- Whisk in the cornstarch or flour, garlic powder, salt, and black pepper, stirring for 2 minutes until the roux darkens slightly.
- Gradually whisk in the coconut milk, non-dairy milk, and optional bouillon, cooking over medium-low heat until the mixture thickens, about 3 to 5 minutes.
- If the mixture reaches a soft boil, reduce the heat to low and continue to heat until thickened.
- Reduce the heat to low and stir in the shredded cheese or nutritional yeast until melted and combined.
- Add the optional smoked paprika and any additional seasonings if desired.
- Store the sauce in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts (estimated)
Servings
1½ to 2 cups
Calories
165
Total fat
14.5g
Total carbohydrates
7.9g
Total protein
0.2g
Sodium
281.2mg
Cholesterol
0mg
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