The Ultimate Vegan Cheese Sauce
This was one of those weeknight throw-a-bunch-of-ingredients-together-and-see-what-happens recipes; I hadn’t prepared anything for dinner and arrived home feeling super hungry after being out all day. Pasta is one of my go-to meals on those types of days, and this quick vegan white sauce was the result of looking through my kitchen cabinets to see what could go with the pasta. The entire meal was done in barely more time than it takes to boil water.
Ingredients
- 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.
Instructions
- Drain and rinse beans if they are canned. Blend together all ingredients except cheese, either in a blender or with a hand blender. Transfer to a pot, and add the cheese, if using. Heat on low, stirring occasionally, until desired serving temperature is reached and optional cheese is melted. 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!
