Creamy, nut free, low fat vegan cheese sauce made from everyday ingredients

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bowl with rotini pasta and broccoli covered in plant based vegan cheese sauce on a striped towel with broccoli and a lemon in the background

Why You’ll Love This Sauce

I’ve made a million vegan cheese sauces over my many years of plant based cooking. Boiled potatoes and carrots. Tried adding some roasted onions and then moved on to shallots. (Oh so fancy!) Tried adding some cashews. That helped. But a few cashews turned into a lot of cashews. And my pants size went up, up, up very quickly… I’ve used every flour and powder imaginable. Tapioca starch is ok, but every sauce has that same texture that can be a little off-putting, especially for omnivores. Plus i wanted something simple i could whip up from regular ingredients.

Enter my cheese sauce trifecta- rice, potatoes, and tofu. The combination of these three ingredients creates a creamy, silky, thick sauce that clings to your pasta, rice or broccoli. The mouthfeel combined with the seasonings make this nut free cheese sauce irresistible while keeping the macros in check for my body. And hey! Everybody’s body is different! This is what works for me in my body. And bonus- my family loves it too!

The Ultimate Nut-Free Vegan Cheese Sauce (Oil-Free & WFPB)

Creamy, nut free, low fat vegan cheese sauce made from everyday ingredients

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Prep Time: 10

Total Time: 10

Course: sauce

Cuisine: American

Keyword: cheese, cheese sauce, low fat, nut free, plant based, potatoes, quick, rice, tofu, vegan

Servings: servings

Calories: 98kcal

Author: alisacogswell

Equipment

1 High Speed Blender If you do not have a high speed blender, you can use a reguilar blender. You may need to add more soy milk and blend it 2-4 minutes.
1 Kitchen Scale You can measure the ingredients by cups, but by weight is a little more accurate.

Ingredients

1/3 cup steamed, cooled and smashed yukon gold potato 80 grams
1/3 cup cooked and cooled jasmine rice Approx 50 grams
1/4 cup extra firm tofu Approx 70 g
2 Tablespoon nutritional yeast
1 1/2 tsp distilled white vinegar
2/3 cup soymilk
1 tablespoon lemon juice
3/4 tsp salt

Instructions

Gather all you ingredients.
Add rice and potatoes to a bowl
Microwave for 90 seconds or until hot.
Add potatoes and rice to blender
Add the rest of ingredients and blend for one minute
Blend additional minute if sauce is still grainy.
Pour over your dish!

Video

Notes

I use potatoes I’ve steamed in my Instant Pot and chilled. Instructions for potatoes are here. Its easier to measure out the potatoes by grams when they are cold and heat them in the microwave. But you always smsash them and fill the measuring cup, too!

For the rice, I tend to use jasmine rice that I have made in my Instant Pot with extra water. You can also use the rice that you buy in plastic bowls to microwave, Just check that there’s no oil in the ingredients. You can also use regular rice and add a couple tablespoons of water in the bowl when you microwave it. I cover the bowl with a plate so the rice will steam and absorbs some of the water.

I tend to blend this one for 2-3 minutes to break down the rice really well.

Nutrition

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Vegan Nut Free Low Fat Cheesy Sauce