Classic Vegan Cheese Sauce

My dairy free recipe for a creamy, smooth cheese sauce. You can use this for macaroni cheese, a sauce for vegetables, pour over nachos or use as a dip for potato wedges.

Here in the UK, ASDA sells a wonderful vegan cheese that is creamy and cheesy without tasting fake. It’s absolutely perfect for melting into a sauce, this is what it looks like, so you know what to look out for

1522185094-picsaysssss.jpg

If you aren’t able to use this cheese, simply use your favourite vegan cheese instead, just make sure to use something that melts.

This will make quite a bit of sauce (around 700ml) and would easily feed four to six when used in a macaroni cheese.

Yield; 700ml (1,003kcal) Cook time; 15 minutes

You’ll need;

  1. 30g/1oz non-dairy margarine (I used Vitalite)
  2. 30g/1oz plain all purpose flour
  3. 500ml non-dairy milk, warm (I used Alpro soy light)
  4. 150g/5oz ASDA free from cheese, grated
  5. 30g/1oz non-dairy parmesan, finely grated (I used Prosociano by Violife)
  6. Two tablespoons of nutritional yeast
  7. Half a teaspoon of both garlic powder and onion powder
  8. One teaspoon of dijon mustard
  9. A pinch of salt and black pepper

Method;

  • In a small saucepan over a medium heat, melt the margarine. Once melted, add the flour and whisk for three to four minutes
  • Add the warm milk, a little at a time, all the time whisking constantly
  • Once all the milk has been incorporated, add in the grated cheese. At this point you can swap to using a wooden spoon instead of the whisk. Although I generally don’t, as it saves on washing up
  • Keep stirring the sauce until the cheese has melted. At this point you can stir through the remaining ingredients
  • After a few minutes you’ll have a creamy, smooth cheese sauce
  • Troubleshooting; If your sauce is too thick or thin, either adding more milk or cheese will remedy this

A couple of notes;

  • I’ve listed exactly which margarine, milk and parmesan cheese I used, so you can replicate this exactly should you wish to
  • If you choose to use other ingredients, this may affect the taste and the calorie count. If you want to use a different milk, of course feel free to, however I would advise that you use an unsweetened one

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