Looking for a versatile, dairy free cheddar cheese sauce?
Look no further! This recipe is quick and delicious.
And it’s SO easy. Like, seriously. If you can boil water, you can make this sauce. Actually, you don’t even need to boil water. No joke. And it will blow your mind with how delicious it is: cheesy, savory, and totally vegan.
It’s also a great way to sneak in some veggies for those picky eaters in the family.
This dairy free cheddar cheese sauce can be used as a dip, to pour over nachos, for mac-n-cheese, etc.
How I make my dairy free cheddar cheese sauce
For this recipe, you will need a blender, a whisk, a small sauce pan, and the following ingredients:
Unsweetened almond/cashew milk
Canned, sliced carrots
Dairy Free Cheddar Cheese Sauce
- small sauce pan
- 1 cup water
- 1 cup unsweetened almond/cashew milk (works best if it contains pea protein)
- 2 tbsp cornstarch
- 2 tbsp flour
- 1/2 tsp salt (I prefer sea salt)
- 1 clove garlic (for a spicier taste, add 2 cloves)
- 1 cup canned, sliced carrots (drained)
- 1 1/2 tbsp lemon juice
- 1 tsp regular mustard (optional)
- Add all the ingredients to a blender.
- Blend well for about 2 minutes.
- Pour mixture into a saucepan on medium-high heat.
- Cook for approximately 10 minutes depending on your desired thickness.
- At first the mixture will have a lot of air bubbles from blending but these will start to disappear as the mixture thickens.
- As the sauce begins to thicken, start whisking. You may want to turn down the heat to medium.
- Continue whisking and then remove sauce when it reaches your desired thickness.