How should I store homemade cheese sauce?

Store leftover sauce in an airtight container in the fridge for up to five days. See the recipe card below for complete instructions and our notes on reheating!

Can I freeze this recipe?

Yes, if stored in an airtight container, vegan cheese sauce will stay fresh in the freezer for up to six months.

How should I reheat frozen leftovers?

If your cheese sauce has been in the freezer, first defrost it in the fridge. Then, add it to a saucepan on medium heat, and whisk in one to three tablespoons of milk or broth until the desired consistency has been reached.

How should I reheat refrigerated leftovers?

Once the sauce cools (when storing in the fridge), the texture will become a bit more viscous. Similar to that of hummus . To thin it out again, simply reheat it in a saucepan and whisk in non-dairy milk or broth if needed.

Why isn’t my sauce very yellow?

If your sauce isn’t as vibrant as the pictures, it is likely due to the nutritional yeast used. Each version varies in weight and B vitamins are included which can alter the color. The taste should remain the same, but if you want to create that beautiful yellow hue, try adding turmeric and paprika to the mix.

Vegan Cheese Sauce

Description

Skip the overpriced store-bought options, and make this easy vegan cheese sauce with a handful of ingredients and simple steps instead!

Ingredients

Units Scale

3 Tablespoons unsalted butter, plant based butter, or 3 Tablespoons neutral oil
1 Tablespoons cornstarch or arrowroot
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 to 1 cup canned coconut milk (adjust to desired thickness)
1/2 cup non dairy milk (see notes for substitutes)
1 teaspoon bouillon (optional for flavor)
2 cups soy-free vegan cheese or 2/3 to 3/4 cup gluten- free nutritional yeast
1/2 teaspoon smoked paprika (optional)
Pinch Turmeric (optional for color)

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Instructions

In a medium saucepan, melt the butter (or heat the oil) over medium heat. Once melted, whisk in the starch, garlic powder, salt, and black pepper. Stir for 2 minutes on medium-low heat until the color of roux gets slightly darker in color.
Gradually whisk in the coconut milk, non-dairy milk and optional bouillon, whisking constantly to remove the clumps. Cook over medium-low heat until the mixture starts to thicken or about 3 to 5 minutes. Note – If the mixture reaches a soft boil, remove from the heat, reduce heat to low, and return the pan to the stove. Continue to heat and stir until mixture has thickened.
Reduce the heat to low and add the shredded cheese or nutritional yeast. Gently mix with a spatula until the cheese is melted and combined. If desired, add the optional smoked paprika and turmeric.
Store sauce in an airtight container in the refrigerator for up to 5 days.

Notes

Substitute Tips – For a less creamy but more savory flavor, substitute non-dairy milk for vegetable broth.

Texture Tip – The cornstarch produces a thinner sauce to use in pastas and other dishes. Arrowroot has a slightly stronger thickening power than cornstarch.

Storage Tips – The texture of the sauce will change and thicken once chilled. To thin it out, reheat in a saucepan and whisk in 1 to 2 Tablespoons milk or broth, if needed.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: condiment
Method: stove top
Cuisine: American

Nutrition

Serving Size: 2 tablespoon (using plant based cheese)
Calories: 165
Sugar: 0.5 g
Sodium: 281.2 mg
Fat: 14.5 g
Saturated Fat: 6.4 g
Carbohydrates: 7.9 g
Fiber: 1.1 g
Protein: 0.2 g
Cholesterol: 0 mg