This is the one recipe you really need to bookmark or print, as you will be making it all the time. It is such an all-rounder- perfect for the quick mac’n’cheese, nachos, pour over the vegetables or chips, opportunities are endless here. This vegan cheese sauce powder keeps in the fridge for ages and all you need to transform it into an oozing, delicious, thick sauce is plant milk. It takes few minutes to make, all you need is a high-speed blender and less than 10 minutes on the stove for it to come together. Life just got so much better.
Cheese is one of the hardest animal products to give up, and most people who decide to go vegan, leave the cheese to the very last moment. Read my blog post here on how I did this! This sauce is really delicious, and although I did not grow up with mac’n’cheese or cheesy dipping sauces, I completely understand the appeal! It is this comfort, cuddling sensation that food causes right down in the stomach, this sense of safety and happiness.
Guilt-free cheesy pleasures
Now you can have it all! Indulgence minus animal products, trans fats and heaviness. This cheese sauce is so satisfying, yet still light and easy on your stomach. This way, you can have a double portion of this smoky goodness with whatever you fancy. Cashews work really well here, as with most vegan cheeses, but you could easily try blanched almonds. They are very neutral in flavour and are also often used to make some plant cheeses. Now, it’s all in seasoning and getting out this truly addictive flavour that we all crave and miss! It’s all about vegan pantry essentials! These are the absolute must-haves that I cook with pretty much every day, therefore I urge you to stock your larder well, so cooking becomes a pleasure rather than a choir.
Ingredients you need to make this vegan cheese sauce powder
- smoked paprika
- mustard powder
- powdered onion
- garlic granules
- smoked salt
- nutritional yeast
- tapioca flour
- oat flour
- cashews or blanched almonds
Be a smart cook- make vegan cheese sauce in advance
I love preparing food in advance, and I don’t mean your typical Sunday evening ‘boxing day’ and eating the same food for the next 4 days. Have your sauces, pastes, salad dressings done, and eat different, vibrant, colourful, exciting dishes every day! I love opening the fridge, finding a bit of tired butternut squash, which I will bring to life with my homemade vindaloo paste. Or my vegan Caesar salad dressing, which will just work with any vegetables. BBQ sauce that will brighten up any seitan or soy chunks…This vegan cheese sauce powder is one of my top secrets, so when I got unexpected guests, I just make a big bowl, serve it with any nachos, pita or sourdough toast, and everyone is amazed. It seriously takes a moment to fill up a fridge with jars, and cooking will become such joy!
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