This flavorful and creamy non-dairy sauce is the perfect replacement for a classic cheese sauce. It’s simple, nutrient-dense and hard-to-believe it’s not actually cheese. We’re sharing all the tips you need to know for How to Make Vegan Cheese Sauce today.
How to Make Vegan Cheese Sauce
We’ve been on a dairy-free “cheese” kick here over on LCK, and today we’re doing another one with How to Make Vegan Cheese Sauce. This recipe is oh-so-versatile! It can be used as the backbone for a classic tasting Mac and cheese or other recipe using a creamy cheese sauce or, just as easily, served as a dip! All you need are a handful of ingredients and a blender.
To make it, we take the base of our cashew cream that you all have been loving, and add in a few other flavor components. We add in butternut squash for a little flavor and color base, plus we use nutritional yeast to make it taste truly cheesy and finally we add in a touch of apple cider vinegar to help balance it all out. Trust us, you’re going to love this one!
Here’s what you need to make it:
unsalted raw cashews
diced butternut squash
apple cider vinegar
How long will this vegan cheese sauce last?
This non-dairy “cheese” sauce lasts about 5 days in the refrigerator, assuming all the whole components were made fresh. However if you used leftover roasted butternut squash when making this recipe that was already a few days old, then the cheese sauce may last only a few days.
You can freeze vegan cheese sauce for up to 3 months! Store in an air tight container or bag. When ready to use, defrost overnight in the refrigerator and once thawed you may need to blend, or whisk it up again to make it smoothy and creamy.
What can this be used on?
We love the versatility on this non-dairy cheese sauce alternative!
As a dip
As a sauce for a classic Mac and Cheese
In other pasta dishes
Over a baked potato
As a creamy pizza sauce
Watch the video:
These are the tools we used for this recipe:
If you like this dairy-free recipe, check out these others:
Place cashews and butternut squash in a small pot and add enough water to cover by 1".
Bring to a boil and cook for 15 minutes or until the butternut squash is tender. Turn off heat, cover and let sit for 1 hour.
Drain water and rinse cashews and squash. Place in the basin of a blender with 1 teaspoon salt.
Blend with ½ cup water. You may need to scrape down the mixture several times. Continue to blend until the cashews and squash are a creamy smooth consistency. Add up to ¼ cup more water if needed to get a creamy consistency.
Add in the remainder of the ingredients and blend until smooth and creamy.
Store in a container for about 5 days.
Alternatively you can roast the butternut squash separately. It will add more depth to the flavor of the cheese sauce, but also adds considerable amount of time so we opted to just boil with the cashews. If using the roasted squash add in when blending the cashews in step 4.
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This Curry Butternut Squash Noodles recipe is an easy weeknight meatless dinner that is full of flavor and packed with veggies! A delicious curry sauce with tender butternut squash “noodles”, peppers, onions and spinach can be prepped and cooked in under 30 minutes and is paleo, gluten-free, dairy-free and keto and whole-30 friendly.
Curry Butternut Squash Noodles
This super easy Curry Butternut Squash Noodles recipe is the perfect weeknight dinner to spice things up! Well, at least as spicy as you want it to be because it’s easy to control the heat so you can make this family friendly. A simple coconut based curry is cooked while you cook up some veggies so you can have dinner ready in under 3o minutes. It’s so flavorful for such little effort it’s quickly going to be a new favorite!
How to Make Butternut Squash “Noodles”
If you can’t find these at your local grocery store (we sometimes buy already made butternut squash “noodles” at Whole Foods if we are short on time) you can spiralize them at home! A few tips:
Buy the straightest and longest butternut squash you can find. You can’t spiralize the bulb at the end, so look for a long one!
Remove the bulb and reserve for another use. Peel the squash really well, trim the tip off and cut in half so it’s easier to handle.
Spiralize using the large noodle fitting! We like this spiralizer:
If you like this healthy weeknight dinner, check out these others:
Make the curry broth: Heat 1 tablespoon oil in a medium pot over medium-high heat. When hot add ginger, garlic, red pepper flakes, green curry paste and cumin. Stir and cook for 1 minutes.
Add in coconut milk, lime juice, fish sauce, coconut sugar and sea salt. Whisk to combine. Bring sauce to a boil and then lower the heat to low, and let simmer for 10-15 minutes. Taste and adjust seasoning as desired.
Meanwhile sauté vegetables: Heat 1 tablespoon oil in a large sauté pan. Add peppers, onions, and a pinch of salt and cook until onions turn translucent and the peppers have started to softened, about 3-5 minutes.
Add butternut squash "noodles" and sauté for an additional 5-7 minutes. If adding the spinach, add at the end and toss until wilted.
Divide vegetables in serving bowls and pour curry sauce over. Garnish with cilantro, scallions, and red chili pepper, if using, and enjoy immediately.
For keto or whole 30 omit the coconut sugar.
This dish isn’t very spicy, but has a kick. If you don’t like spicy food, start with 1/4 teaspoon green curry paste and add more to taste while the sauce is cooking!
You can add any veggies to this dish that you have on hand! Potatoes, carrots, corn, spinach, etc. If you add vegetables, add them in step 5 along with the peppers and onions with the exception of dark leafy greens such as spinach and kale. Add the leafy greens once the butternut squash has cooked for at least 5 minutes in step 6 and cook the leafy green just until it starts to wilt. If added before, the greens will be overcooked.
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This French Squash Soup is made with pears and herbes de Provence for a flavorful, creamy Fall dinner that everybody will love!
Squash Soup Recipe
This warm and hearty French Squash Soup is an interesting take on the typical butternut squash soup. With a mix of different types of squash and the addition of pear and herbes de Provence, this warm and interesting recipe is going to elevate dinner time.
I am so excited to share this recipe today from Simone Miller’s newest cookbook, Paleo Soups and Stews. You all know I LOVE soups, and this book is jam-packed with over 100 delectable recipes for every season and occasion. Plus accompaniments like oyster crackers, baguette bread, and so much more. It is gorgeous, practical, and a total necessity for any kitchen!
Recipes that are on my must-make list from this gorgeous book:
New England Clam Chowder
Hot and Sour Soup
Matzo Ball Soup
And SO many more!
If you like this soup recipe, check out these others:
2 medium butternut, acorn, or kabocha squash, or a combination
2 tablespoons melted ghee or avocado oil, divided
2 teaspoons salt, divided
1 teaspoon ground black pepper
1 large onion, chopped
2 pears, peeled, cored, and diced
6 cups chicken broth
1 teaspoon herbes de Provence
Fresh tarragon, for garnish (optional)
Preheat the oven to 425°F. Cut the squash in half and scoop out the seeds. Brush the cut sides with 1 tablespoon of the ghee and sprinkle with 1 teaspoon of the salt and the pepper. Place the squash cut side up on a baking sheet and roast for 60 to 75 minutes, until very soft. Set aside to cool.
About 15 minutes before the squash is done roasting, heat the remaining tablespoon of ghee in a dutch oven over medium heat. When the ghee is hot, add the onion and the remaining teaspoon of salt and sauté, stirring occasionally, for 8 to 10 minutes, until golden brown and softened. Add the pears and cook for another 5 minutes.
When the squash is cool enough to handle, scoop out the flesh and add it to the pot with the onions and pears. Add the broth and herbes de Provence and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes, or until the pears are very soft.
Puree the soup in batches in a blender until smooth. Garnish with tarragon, if desired.
Slow Cooker Instructions: Instead of roasting the squash, peel and cut it into large dice. After completing Step 2, transfer the onion and pears to a slow cooker. Add the diced squash, salt, pepper, chicken broth, and herbes de Provence and cook on low for 6 to 8 hours. Proceed with Step 4.
Pressure Cooker Instructions: Instead of roasting the squash, peel and cut it into large dice. After completing Step 2, transfer the onion and pears to a pressure cooker. Add the diced squash, salt, pepper, chicken broth, and herbes de Provence and cook on high pressure for 15 minutes. Quick-release the pressure and proceed with Step 4.
For vegan: Sub oil instead of butter and use vegetable broth.
Disclaimer: This is a sponsored post on behalf of Pacific Foods. All opinions on Lexi’s Clean Kitchen are always my own and I only work with brands that I truly stand behind. My sponsors help make LCK possible!