Nut Free Vegan Cheese Sauce

/Nut Free Vegan Cheese Sauce

Nut Free Vegan Cheese Sauce

This quick and easy no oil vegan cheese sauce recipe is rich, creamy and full of flavor! Best of all it is totally plant based with no cholesterol.

Add to nachos, pasta bake, potato bake, lasagne etc for a quick and easy meal that is healthy for you and packs a delicious flavor punch that both kids and adults alike will love πŸ™‚

Nut Free Vegan Cheese Sauce
Servings Prep Time
4-8serves 5minutes
Cook Time
Votes: 77
Rating: 3.92
Rate this recipe!
Print Recipe
Nut Free Vegan Cheese Sauce
Servings Prep Time
4-8serves 5minutes
Cook Time
Votes: 77
Rating: 3.92
Rate this recipe!
Print Recipe
Nut Free Vegan Cheese Sauce
Servings: serves Units:
  1. The main thing you will need for this recipe is a blender.
  2. Add all the ingredients to the blender and blend for 1-2 minutes and it's ready to serve.
Recipe Notes

This sauce is really versatile. It's ideal for nachos, lasagne, pasta sauces and pretty much anywhere you need a cheese sauce!

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By |2015-07-29T06:01:42+10:00March 24th, 2015|Recipe, Videos|86 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!


  1. corinne May 7, 2015 at 2:28 am - Reply

    Can you make a nutloaf that is tasty without using legiumes that my husband hates. I have never found a really nice way to use beans or lentils. Any suggestions.?


    • Anja May 8, 2015 at 4:04 am - Reply

      Hi Corinne, I will put it on my to do list πŸ™‚

  2. Helyn May 7, 2015 at 12:31 pm - Reply

    WOW! Great recipe. Can’t wait to try this. Thanks for sharing!!!

    • Anja May 8, 2015 at 4:04 am - Reply


  3. Kale June 2, 2015 at 12:47 pm - Reply

    Hello Anja, I have savoury yeast flakes, is nutritional yeast the same ? I hope so can’t wait to try your cheese sauce. Thanks

    • Anja June 2, 2015 at 10:52 pm - Reply

      Yes, they are the same πŸ™‚

  4. Chuck June 8, 2015 at 6:18 pm - Reply

    I am new to this kind of eating/cooking, and wondered how long this sauce will keep in the fridge?

    • Anja June 9, 2015 at 3:45 am - Reply

      About 5 days to a week πŸ™‚ Welcome to the lifestyle x

      • Brenda November 20, 2017 at 8:31 pm - Reply

        Will it freeze well?

        • Anja January 9, 2018 at 2:28 pm - Reply

          Yes it will πŸ™‚

  5. Wayne July 16, 2015 at 8:44 am - Reply

    Hi Anya,

    What was the resulting quantity of this awesome sauce? A guestimate measure in litres or cups would be great! Cheers!

    • Anja July 27, 2015 at 1:59 am - Reply

      Approximately half a litre.

  6. Tara August 24, 2015 at 5:18 pm - Reply

    This is truly delicious!

    • Anja August 26, 2015 at 6:59 pm - Reply

      So glad you like it πŸ™‚

  7. Carolina August 31, 2015 at 7:14 am - Reply

    Hello Anja,

    Your Potatoe Lasagne is a favorite dish at home. The first time I tried my kids could not believe it was fully vegan!

    They are always asking me to make more

    I love your easy recipes.

    • Anja September 1, 2015 at 3:05 pm - Reply

      Fantastic! So glad you and your family love it as much as I do πŸ™‚

    • MICHAEL BELLFY October 28, 2016 at 8:42 am - Reply

      Where is this Potato Lasagna recipe?

  8. Shawn November 1, 2015 at 10:40 am - Reply

    This looks amazing! I cant have any fats right now. Is there something i could use in place of the Tahini?

    • Anja November 3, 2015 at 2:15 pm - Reply

      Hummus or maybe a bit of miso paste.

  9. Naomi November 16, 2015 at 1:10 am - Reply

    I prefer not to use oats. Can I substitute quinoa flakes or some other non-grain? Thank you.

    • Anja November 18, 2015 at 5:03 am - Reply

      You could use some cooked quinoa.

  10. A. Chadwell January 16, 2016 at 6:32 am - Reply

    If we used cooked quinoa instead of oats, is it a one-to-one substitution?

    • Anja January 19, 2016 at 10:59 am - Reply


      • Brenda November 20, 2017 at 8:33 pm - Reply

        Will it freeze well?
        How about no starch at all… Still on stage one…

        • Anja January 9, 2018 at 2:30 pm - Reply

          Yes it will πŸ™‚

  11. Justine January 23, 2016 at 7:10 pm - Reply

    Ive just made this amd omg it is fantastic! Your directions are so easy to follow and i think this recipe is my new fave! Thank you πŸ™‚

    • Anja January 26, 2016 at 8:04 pm - Reply

      So glad you like the recipe as much as I do Justine πŸ™‚ x

  12. Elaine February 10, 2016 at 4:10 am - Reply

    I wasn’t sure if this sauce was made cold then added to, e.g. pasta or veggies and baked in the oven (which is what I just did)….? thanks, Elaine

    • Anja February 12, 2016 at 6:48 pm - Reply

      You can use it either way πŸ™‚ Glad it worked for you Elaine.

      • Elaine February 12, 2016 at 7:25 pm - Reply

        Thanks Anja. It was delicious and even my husband liked it despite moaning beforehand that he’d prefer a proper cheese sauce!

        • Anja February 15, 2016 at 12:20 pm - Reply

          Fantastic Elaine πŸ™‚ So glad to hear that x

  13. HueBinh Trinh February 16, 2016 at 12:32 pm - Reply

    Thanks for sharing all your recipes. They are just so wonderful and best of all they are based on the Starch Solution way of eating. I love watching all your videos. They are so well produced and your professional looking and user friendly website. The best feature is the printer version of the recipes come with a photo of the dish. Thanks a million.

    • Anja February 18, 2016 at 12:18 pm - Reply

      Thanks so much for your lovely feedback πŸ™‚ So glad you like the recipe and the website x

  14. Barbara Chase March 6, 2016 at 1:52 am - Reply

    I would love it if you stated how long you can store recipes in the fridge and or freezer. Thank! I love love love your recipes!

    • Anja March 8, 2016 at 2:17 pm - Reply

      About 1 week in the fridge or you can freeze it also.

  15. Kristin March 10, 2016 at 8:59 am - Reply

    Would cooked frozen cauliflower work? I have a few bags in my freezer that need to be eaten. I am enjoying looking at your recipes. Thank you for all of the time and effort you are putting into making such yummy looking food. I am looking forward to making many of the recipes.

    • Anja March 15, 2016 at 11:40 am - Reply

      It might be a bit too watery. You would have to test a batch and see.

  16. Cheesy Potato Asparagus Blossoms (vegan, gluten-free) | Feeding Your Beauty March 24, 2016 at 4:50 am - Reply

    […] For a nut free homemade vegan cheese sauce, try Anja’sΒ or Susan’sΒ . These use cauliflower as base, and are both […]

  17. Betty Knight September 28, 2016 at 5:41 am - Reply

    I finally got around to making this and now I can’t stop tasting it – right from the spoon. I cut the white pepper to 1/4 tsp because sometimes it gives me problems and now the recipe is perfect!

  18. Brenda Cox November 10, 2016 at 6:21 am - Reply

    Where do you find miso in the grocery store ? Thanks for your reciepes.

    • Anja November 10, 2016 at 12:34 pm - Reply

      Usually with the asian goods.

  19. Erika November 18, 2016 at 10:16 am - Reply

    I have made this recipe a few times now and love it! Thank you!

  20. Tara November 20, 2016 at 3:39 pm - Reply

    Tried this with friends to dip our home made corn tortilla chips since my friend is on a low sodium diet. We replaced most of the salt content with low sodium alternatives or no-salt for ours. It was actually pretty good. Doesn’t taste “cheesy” per say… if anything the pepper mostly came through, but the longer you spending eating it, it does develop a cheese like after flavor.

  21. Wendy April 25, 2017 at 3:43 am - Reply

    Hello! I made this last night to use with my veggie lasagna and it was a big hit; the biggest was our 16 year old son! (he licked the blender clean lol) Tried other recipes and no one liked any until this one! Today I made another batch to store in the fridge for when I need cheese. Next to try is your hard cheese. Can’t wait. Thank you for sharing your cooking talent with everyone! Have a wonderful day!

    • Anja May 18, 2017 at 2:59 pm - Reply

      Hi Wendy, so glad you and your son like my recipe so much!

  22. Dawn Louise June 2, 2017 at 1:35 pm - Reply

    Hello, I have a question and apologies beforehand for it seeming an oxymoron of a question. Is the nutritional yeast absolutely vital to achieving the cheesy flavour? Allergic to it, many thanks sent to you across the miles.

    • Anja August 1, 2017 at 12:14 pm - Reply

      Just use miso paste and tahini instead.

  23. Julia Toomey June 9, 2017 at 6:10 am - Reply

    Can’t use any nut milk or rice or soy or coconut milk . Is there other way to make this ?

  24. Debra June 11, 2017 at 12:11 am - Reply

    Mine turned out much more runny than yours, put right amounts in and it tastes good. How would you thicken?

  25. Fran June 23, 2017 at 4:57 am - Reply

    I think you nailed it. It’s the best vegan cheese sauce out there. Recently, I have given up dairy, sadly missing the cheese. Happily I will be enjoying one of my favorite dishes tonight being Mac and Cheese. Thank you so much for all your hard work. I enjoy your videos and am encouraged to stay on course.

  26. Tom June 26, 2017 at 10:24 am - Reply

    Hi! Made this for the first time . . . the flavor is fine . . . it turned out a bit thinner than preferred; what would you advise to thicken it a bit? Thanks much!!!!

    • Anja August 1, 2017 at 11:40 am - Reply

      Maybe use some cornstarch and heat to thicken.

  27. Sureiya July 13, 2017 at 8:32 pm - Reply

    Hello. I can’t find miso paste. Is there a good substitute?

    • Anja August 1, 2017 at 11:38 am - Reply

      Tahini and a bit of soy sauce mixed together.

  28. marie August 9, 2017 at 1:50 am - Reply

    I have tried half a dozen cheese recipes and yours is THE BEST!!!!!!! My husband was craving mac and cheese and really enjoyed your cheese on his macaroni πŸ™‚

  29. Emily jones August 24, 2017 at 8:12 am - Reply

    Thank you so much for your amazing recipes!!!
    I just made this and all three of my kids under 8 love it!! They’ve already been dipping nacho chips in it

  30. Sandee September 16, 2017 at 7:45 am - Reply

    I am going to make the sauce and use drizzled over my crepes which will be stuffed with mushrooms and onions. I am serving it for company at a brunch.

    • Anja September 26, 2017 at 9:35 am - Reply

      Sounds like a perfect combination!!!

  31. Silma Vogt October 10, 2017 at 12:59 pm - Reply

    Im enjoying your recipes, thank”s for sharing your delicious recipes. But i have a question can I substitute the miso in the recipe above?

    • Anja October 11, 2017 at 11:51 am - Reply

      Just leave it out or add a mixture of tahini and soy sauce.

  32. Karen November 26, 2017 at 2:18 am - Reply

    Hello Anja! I found your site today while searching for a good oil-free, dairy-free cole slaw recipe… not only did I find a great cole slaw recipe, I am finding so many others!! Husband and I have been plant-based for about a year and a half and are loving it.. thank you for all of your great recipes and videos!!! Can’t wait to try them all!

    • Anja January 9, 2018 at 2:28 pm - Reply

      I’m so glad… Thank you so much for your lovely feedback, I really appreciate it πŸ™‚

  33. Christine November 27, 2017 at 1:25 pm - Reply

    This “cheese” sauce is outstandingly good. It tastes like it should be soooo bad for you, but is clearly very nutritious with not one “sinful” ingredient in it. After reading the comments, I reduced the water to 1 cup and was very happy with the consistency. Will also use less salt next time as we found it a little salty for our palates. You have to try it folks – an absolute winner. Thank you so much Anja.

    • Anja January 9, 2018 at 2:24 pm - Reply

      Thank you so much for your wonderful feedback… I’m glad you like the recipe as much as I do.

  34. Jody January 7, 2018 at 8:32 pm - Reply

    Good morning. Your cheese sauce is delicious. Just was wondering if I could freeze it. Thank you so much keep the good recipes coming. Jody

    • Anja January 9, 2018 at 1:46 pm - Reply

      So glad you like it πŸ™‚ Yes it can be frozen.

  35. Dawn Hackett February 1, 2018 at 6:37 am - Reply

    Is this the same recipe Chef AJ used in her video? She put it in a mold and then cut for cheese and crackers.

  36. Vaniosa February 6, 2018 at 3:20 am - Reply

    Can this Recipe be made without the oats or is there another substitute that you would recommend?

    • Anja February 7, 2018 at 4:04 pm - Reply

      You could try using some cooked quinoa

  37. Liz February 16, 2018 at 12:34 am - Reply

    Do you know if this freezes well? I’d like to make it and save some for later.

    • Anja February 20, 2018 at 9:00 pm - Reply

      Yes it does but always best fresh πŸ™‚

  38. Ursula Cooperider February 16, 2018 at 7:16 am - Reply

    Love this cheese sauce! It’s become my go-to sauce to pour over everything. I just made a double batch and froze half of it. The only thing I’ve done differently is used fresh raw red peppers instead of roasted just out of laziness. It turns out really well.

    • Anja February 20, 2018 at 8:58 pm - Reply

      So glad that you like the recipe as much as I do πŸ™‚

  39. Tom February 16, 2018 at 2:34 pm - Reply

    Looks wonderful, but I have a family member with Crohn’s disease so try to avoid nutritional yeast – any suggestions for substitutions?

    • Anja February 20, 2018 at 8:56 pm - Reply

      Leave it out. Or use a mixture of tahini and soy sauce.

  40. Pookie March 17, 2018 at 6:59 am - Reply

    Could we substitute a cooked sweet potato forthe cauliflower? No cauliflower in the house and we need cheese sauce NOW. Lol

    • Anja March 20, 2018 at 6:57 am - Reply

      Yes that would work.

  41. Alexandra Colacito April 13, 2018 at 6:39 am - Reply

    Quick and easy but one of the ingredients is a roasted red pepper marinated in brine? How does one quickly obtain that? How long roasted? Take the peel off? How long do you marinate it? What does the brine consist of? That is a seriously confusing ingredient!!!

    • Anja May 30, 2018 at 7:25 am - Reply

      It is store bought in a jar.

  42. Janet April 24, 2018 at 6:50 am - Reply

    Peppers and I don’t get along at all. Any ideas what to use in place of the red pepper?

    • Anja May 29, 2018 at 6:48 am - Reply

      Pickled eggplant might work. Or sweet potato and a splash of vinegar.

  43. Tasmin May 2, 2018 at 11:16 pm - Reply

    This is better than real cheese! I am in cheese heaven thank you thank you thank you!!!

  44. Amy May 5, 2018 at 7:55 am - Reply

    I just made this for a moussaka recipe and it was fantastic!! Will definitely be making it again. Thx for all the amazing inspiration Anja. <3

  45. Rob May 29, 2018 at 7:27 am - Reply

    Nutritional yeast has the same base ingredients as MSG, which in some people cause headaches. Can you suggest a substitute?

    • Anja May 30, 2018 at 7:23 am - Reply

      Just leave it out or use some tahini and a splash of soy sauce instead.

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