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5 from 1 vote

Vegan Cheese Sauce

Prep Time1 min
Cook Time2 mins
Total Time3 mins
Course: Side Dish
Cuisine: Vegan
Servings: 3
Calories: 148kcal
Author: Tyas


  • ¾ cup coconut-milk canned
  • 2 tbsp tapioca-flour or arrowroot-flour/starch
  • 3 tbsp nutritional yeast-flakes
  • ½ tsp sea-salt or more to taste
  • pinch of smoked-paprika (Optional)
  • ¼ tsp garlic-powder (Optional)
  • ½ tsp onion-powder (Optional)


  • Place all ingredients into a saucepan & stir with a whisk. After everything is blended, turn to the heat & bring the mixture to a boil while stirring continuously.
  • Let simmer on low to medium-heat for a few minutes till sauce stretchy.
  • Enjoy this vegan cheese sauce with nachos, on pizza, over pasta, and several other tasty dishes!


  • If the cheese-sauce turns-up too thick, simply add more coconut-milk to 1 cup.
  • In the event you don't like the flavor of coconut-milk, then you may use any milk rather, (e.g. cashew-milk, vanilla-milk, etc). The greater the fat-content of the milk, the greater would be the flavor of the vegan pasta sauce.
  • Tapioca-flour/starch could be purchased in each Asia store or large supermarkets or just ordered online.
  • You can use cornstarch rather than tapioca-flour however, the outcome will not be as great (stretchy) like tapioca-flour.
  • Arrowroot-flour also referred to as arrowroot-starch or arrowroot-powder is an excellent substitute for tapioca flour/starch.
  • You are able to keep the sauce in the refrigerator for as many as two days, but it is going to alter the texture. Reheat with a splash of milk.