Low-Fat Vegan Cheese Sauce
This easy vegan cheese sauce is low in fat, dairy-free and high in protein. Ready in under 5 minutes, it’s perfect for quick and healthy comfort meals, budget-friendly and kid-approved. Works for pasta, lasagna, veggies, dipping and meal prep.
Ingredients
- 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
Instructions
- 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.
Notes
- 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
Calories: 142kcal | Carbohydrates: 24g | Protein: 11g | Fat: 1g | Sodium: 488mg | Fiber: 7g | Sugar: 1g