The Best Vegan Cheese Sauce I've Ever Had #vegan #vegancheese

This velvety vegan cheese sauce is deliciously cheesy, ultra creamy, and super low in fat and calories!

You’re going to want to put this luxurious vegan cheese sauce over everything.

And the best part is that it is allergy-friendly – no dairy, no tofu, no gluten, and NO cashews!


  • 1 cup cooked white beans, such as cannelini
  • 1/2 cup milk of choice, preferably unsweetened
  • 1/3 cup cheese shreds, such as Daiya vegan, OR 5 tbsp nutritional yeast
  • salt - I like 1/2 tsp
  • 1/8 tsp garlic powder
  • If using nutritional yeast, add 1/2 tsp white or apple cider vinegar (can be omitted)
  • optional 2 tsp buttery spread or olive oil – I really like the rich depth of flavor this adds, especially if not using the cheese version
  • optional pinch turmeric, thyme, rosemary, etc.


  1. Drain and rinse beans if they are canned.
  2. Blend together all ingredients except cheese, either in a blender or with a hand blender.
  3. Transfer to a pot, and add the cheese, if using.
  4. Heat on low, stirring occasionally, until desired serving temperature is reached and optional cheese is melted.
  5. If serving with pasta, stir in cooked pasta at this time. Add more milk of choice if a thinner sauce is desired.

Instant Pot Version: Instead of transferring to a pot on the stove, put the blended mixture in your instant pot and heat on manual for 5 minutes. Thanks to reader Emma who created this version and left a comment to let us know it can be made in an instant pot!