I haven’t found any store-bought vegan cheese sauce that I truly enjoy. It’s sometimes, sort of OK, but I’ve learned that I can make my own version that I actually do find is “worth the calories”, as Prue on The Great British Baking Show holds as the true measure of a food.
I find that using silken tofu as the base works the best of anything I’ve tried. Silken tofu is more neutral in taste than other options such as cashew cream, which has a pronounced flavor and sweetness that are a little tricky to overcome. Also, silken tofu has a lighter taste than other forms of tofu and the texture works well for creating a creamy sauce.
This sauce works well for pasta and veggies. You can also season it with chili powder to use for nachos.
Vegan Cheese Sauce
A creamy, not-so-disugusting vegan cheese sauce
Equipment
- 1 High-speed blender
Ingredients
- 12 oz silken tofu
- ½ cup nutritional yeast
- 1 ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp mustard powder
- ¼ tsp smoked paprika
- 1 tsp salt
- 1 tbsp rice vinegar
- 1 tbsp lemon juice
- ½ cup Country Crock Plant Cream
Instructions
- Thoroughly blend
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