Go Back
–+ cups

Dairy-Free Cheese Sauce

Tarra Jackson
This is my go-to recipe for cheese sauce for mac & cheese, casseroles, potatoes au gratin, cheese dip, or anything that should have cheese in or on it...everything!!! Just kidding, but this cheese sauce is tasty and dairy-free.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Seasoning
Cuisine American
Servings 4 cups
Calories 214 kcal

Ingredients
  

  • 1 tbsp plant-based butter (or plant-based oil)
  • 1 tbsp garlic minced
  • 1/2 onion finely diced optional
  • 2 cups almond milk unsweetened (or other plant-based unsweetened milk)
  • 1/2 cup vegetable broth (or chicken(less) broth)
  • 1/3 cup water
  • 4 tbsp cornstarch
  • 3/4 bag 7 oz bag Plant-Based Shredded Cheddar Cheese
  • 1 cup Plant-Based Mozzarella Cheese
  • salt
  • pepper

Dry Mix

  • 1 tsp Chicken(less) Bouillon Powder (or Vegan Chicken or Vegetable Bouillon powder)
  • 1/3 cup Nutritional Yeast
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/4 tsp turmeric
  • 1/4 tsp smoked paprika

Instructions
 

To Make Dairy-Free Cheese Sauce Powder

  • Add nutritional yeast, bouillon powder, onion powder, garlic powder, dried thyme, turmeric, and smoked paprika in a bowl and stir to mix. Store it in an air-tight jar, or use it to prepare the sauce immediately.
    1 tsp Chicken(less) Bouillon Powder, 1/3 cup Nutritional Yeast, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp dried thyme, 1/4 tsp turmeric, 1/4 tsp smoked paprika

To Make Dairy-Free Cheese Sauce

  • In a medium pot on medium heat, add the plant-based butter to melt, garlic, and finely diced onions (optional. If adding onions, cook until onions are translucent.,
    1 tbsp plant-based butter, 1/2 onion finely diced, 1 tbsp garlic
  • Add unsweetened almond milk, vegetable broth, and sauce powder ingredients.
    2 cups almond milk unsweetened, 1/2 cup vegetable broth
  • In a small bowl, add cornstarch and water. Stir to dissolve cornstarch.
    1/3 cup water, 4 tbsp cornstarch
  • Add the water and cornstarch mixture into the cheese sauce slowly while stirring to thicken the sauce.
  • Let the sauce simmer on medium-low heat. Stir frequently to prevent it from burning and sticking to the bottom of the pot.
  • Add the plant-based shredded cheddar cheese into the sauce slowly while stirring to mix. Add more or less based on your taste.
    3/4 bag 7 oz bag Plant-Based Shredded Cheddar Cheese, 1 cup Plant-Based Mozzarella Cheese
  • Add salt and pepper to taste.
    salt, pepper
  • (Optional) for a creamier texture, put the cheese sauce in the oven at 425 degrees (Fahrenheit) for 5 - 10 minutes. Take it out of the oven and stir.
  • Add the cheese sauce over macaroni or potatoes for au gratin (prepare per instructions), or add salsa or a veggie chili for a delicious cheese dip.

Nutrition

Serving: 1cupCalories: 214kcalCarbohydrates: 21.4gProtein: 7.7gFat: 11.8gSaturated Fat: 4.2gSodium: 458mgPotassium: 480mgFiber: 4.6gSugar: 1.4gCalcium: 268mgIron: 4mg
Keyword Plant-Based, Vegan, Vegetarian
Tried this recipe?Let us know how it was!