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The Cheesiest Vegan Cheese Sauce Ever!


2 heaped cups cauliflower florets

1/2 cup cashews

1/2 cup nutritional yeast

1 tablespoon tomato paste

2 teaspoons white miso paste

2 cloves of garlic

1/2 teaspoon turmeric

1 tablespoon white wine vinegar

3 tablespoons tapioca starch

1/2 teaspoon paprika powder

1/2 teaspoon smoked paprika powder

1 1/2 cups unsweetened almond or soy milk

salt, to taste

black pepper, to taste

We found this recipe at


Cook the cauliflower florets for about 12-15 minutes. They should be pretty soft. Put the cashews in a small bowl and add some hot water from your kettle. Let them soak until the cauliflower is done.

Fill all ingredients into a high speed blender and blend until smooth and creamy.

Pour into a pot and cook for about 3-5 minutes until the vegan cheese sauce becomes creamy and stretchy. Enjoy with pasta (like mac and cheese), with nachos, or on vegetables.

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