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  • Prep-time: / Ready In:
  • Makes about 2½ cups 

This low-fat vegan cheese sauce recipe takes only takes about 5 minutes to put together. It may seem as though this recipe will not work in a blender, but with a little patience it does. If your onions are strong, blanch them in boiling water for a few minutes, or sauté them over medium heat for about 5 minutes before adding them to the blender.

Vegan Cheese Sauce Recipe


  • 1 large yellow onion, peeled and coarsely chopped
  • 1 large red bell pepper, seeded and coarsely chopped
  • 3 tablespoons cashews (toasted, optional)
  • 1 tablespoon tahini (optional)
  • 1 cup nutritional yeast
  • Salt to taste


  1. Combine all ingredients in a blender in the order given and puree until smooth and creamy, adding up to ½ cup of water if necessary to achieve a smooth consistency.

    —Use an equal amount of roasted red bell peppers in place of the raw pepper.
    —Combine the prepared sauce with a jar of store-bought salsa or a recipe of Fresh Tomato Salsa, and use as a dip for vegetables.
    —Add ½ teaspoon of nutmeg with the salt.

Comments (6)

(4.63 from 8 votes)
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Susan1 month ago
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The sauce is tasty but it wouldn’t blend. I had to use my food processor. Although I didn’t add any water, it was quite runny. Is that why some of you added potatoes? I like it so I’ll work with it, but it’s not as easy as advertised.

Jennifer Miller4 months ago
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This is the simplest and tastiest ‘no cheese’ recipe ever. In our house, we like to either grill or broil both the peppers and onions before it goes in the blender. This gets rid of any strong onion taste if you can’t stand onions, and adds a layer of caramelized sweetness from the sugars in the pepper as well. Cashews aren’t an option, put those in there, and make sure to toast your raw unsalted cashews for the best flavor. Make sure to use a good quality tahini. Cheap or old tahini paste is bitter, but a nice organic tahini paste gives just the right flavor and texture. Only skip it if the tahini you have has very strong bitterness.
This has completely replaced any and all ‘no cheese’ recipes for us, to the point its a weekly meal in some way, form, or fashion. Try it in the “Forks over Knives” Tomato Alfredo Pasta.

James5 months ago
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Cook the onions! I made that mistake the first time, and had to cook the sauce to get rid of the onion flavor. It’s easiest to just boil the potatoes and onion together then drain before put them into the blender.
I also added 1/2 tbsp yellow miso.

Holly6 months ago
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Love this recipe as is – no changes needed 🙂

Elizabeth Hazel Green6 months ago
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Delicious and easy had it with a salad, of lettuce, cucumbers, tomatoes, gherkins, olives, baby spinach, sweetcorn. Side of oven baked wedges, cooked baby carrots, and homemade whole wheat bread roll, yum.

Glenda7 months ago
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I put onion powder in mine and added a few chili flakes. Also I added some boiled cooked cauliflower. Turned out yummy.
I think I may try adding a potato or potato flakes sometime.

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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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