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vegan cheese sauce

Vegan cheese sauce

Earth Blokes
This vegan cheese sauce is so smooth and creamy, you won't believe it has no dairy! No nuts, no tofu, and no cashews needed, and ready in minutes!
5 from 1 vote
Prep Time 1 min
Cook Time 12 mins
Total Time 13 mins
Course Appetizers
Cuisine American
Servings 12 servings
Calories 83 kcal


  • 1/4 cup vegan butter chopped
  • 1/3 cup all purpose flour
  • 4 1/4 cups soy milk
  • 3/4 cup vegan parmesan cheese
  • 2 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp nutmeg optional


  • Place your butter in a saucepan and place it over medium heat. Once melted, add the flour and mix until combined and bubbling.
  • Remove from the heat and gently whisk in the soy milk. Place back over medium heat and simmer for 12-15 minutes, until it thickens.
  • Remove from the heat and whisk in the parmesan cheese, nutritional yeast, and spices. Let sit for 3 minutes, before using it.



TO STORE: Leftover cheese sauce should be stored in the refrigerator, in a sealed container, for up to 2 weeks. 
TO FREEZE: Place the sauce in a shallow container and store it in the freezer for up to 6 months. 
REHEATING: Either microwave the sauce in 30-second spurts or in a small saucepan until warm. 


Serving: 1servingCalories: 83kcalCarbohydrates: 6gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 169mgPotassium: 149mgFiber: 1gSugar: 2gVitamin A: 509IUVitamin C: 6mgCalcium: 118mgIron: 1mg
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