Delicious 5-minute low-fat vegan cheese sauce made with protein-packed beans! This easy recipe is perfect for casseroles, pasta and more.
Everyone loves a good cheese sauce, right? You can use it for a plethora of dishes and make healthy food like veggies taste delicious.
Our super easy low-fat vegan cheese sauce will bring your meals to the next level and add 18 grams of protein per serving!
free 7-day vegan meal plan
Your next week of eating is planned out with these quick and delicious vegan bowls, meal prepping steps & full grocery list.
It’s made with an unexpected ingredient which you won’t taste at all (yes, it’s beans!) and it’s super weight loss-friendly.
- Made from 6 cheap staple foods
- Heart-healthy & weight loss-friendly
- Protein-packed & low-fat
- Ready in under 5 minutes
- Kid-friendly & approved by non-vegans
- Good source of fiber
- Meal-prep friendly and freezable
This might just be the dairy-free cheese sauce you’ve been waiting for to finally quit cheese or go fully vegan!
- White beans – for the creamy texture and heaps of protein.
- Soy milk – to mix all ingredients, addding more creaminess and essential amino acids!
- Nutritional yeast – that’s what vegan cheese sauces depend on for their cheesy flavor.
- Lemon juice – to give it some zing!
- Salt & pepper – can be adjusted to taste.
You can find the exact amount and tips for substitutions or add-ins below. In terms of kitchen equipment, a regular blender is everything you need!
How to make vegan cheese sauce
Open a can of cannellini beans, drain and rinse them well.
Place the beans, soy milk, nutritional yeast, lemon juice and spices into a blender jar.
Blend until smooth, then adjust to taste preferences.
For more cheesiness, increase the amount of nutritional yeast – and perhaps even add some garlic powder or freshly minced garlic, which takes this low-fat vegan cheese sauce to a whole new level.
Additional flavor options
- Herbs such as thyme or Italian herb mixes
- Ground paprika or smoked paprika
- Chili flakes or hot sauce
- White wine or apple cider vinegar
- Soy sauce or liquid aminos
Storage & serving suggestions
Any leftovers can be stored in an air-tight container in the fridge for up to 4 days.
This low-fat vegan cheese sauce can also be frozen in bags or air-tight containers for many months and reheated on the stove with some additional plant-based milk to thin out if needed.
Tips & FAQs
Any plant-based milk can be used for this recipe. We usually go for soy milk because of its nutritional profile but almond milk or coconut milk (which is higher in fat and creamier) also work!
Instead of cannellini beans, you can use navy beans or any other white beans.
Swap some beans for silken tofu or add veggies like steamed cauliflower, potatoes or carrot — the latter of which gives your sauce a lovely color.
Make it heartier
Many people love creamier and higher fat vegan cheese sauces. Simply add a handful of cashews, almond butter or a splash of olive oil when blending your condiment to achieve this!
Especially if you cook for kids, add some vegan cheese shreds (find the best brands here) on top of your pasta or casserole dishes to make them extra cheesy.
More vegan condiments
If you enjoyed this low-fat vegan cheese sauce, be sure to try this goodness next!
Did you make this low-fat cheese sauce and like it? Share with us in the comments below and feel free to rate our recipe. You can also Pin it here for later!
- 14 oz cannellini beans, cooked (400 g)
- ½ cup soy milk (120 ml)
- 3 tbsp lemon juice
- ½ cup nutritional yeast (30 g)
- 1 tsp salt
- ¼ tsp pepper
- If you use canned white beans, drain and wash them. Then, place the beans with the rest of the ingredients into a blender jar.
- Blend everything until smooth.
- Taste, adjust with more salt, pepper, lemon juice or nutritional yeast if needed, then pour over your vegetables, pasta or whatever else you want to make it with.
- Keep the rest of the cheese sauce in an air-tight container in the fridge for up to 4 days.
- Recommended uses include pasta and steamed veggie dishes, vegan lasagna and dip for chips, potato wedges or raw vegetables.
- For more flavor, experiment with adding garlic powder, smoked paprika, Italian herbs, mustard or soy sauce (find more ideas in the article).
- Make it soy-free by using any plant-based milk of choice – vegetable broth also works.
- This vegan cheese sauce can be frozen in bags or air-tight containers for many months and reheated on the stove with some additional plant-based milk to thin out if needed.
Nutrition Information:Yield: 5 Serving Size: ⅕ recipe
Amount Per Serving: Calories: 142Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 488mgCarbohydrates: 24gFiber: 7gSugar: 1gProtein: 11g
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!