Look ma, no oil! All purpose healthy vegan ‘cheese’ sauce (VG, GF, Oil-Free)

Happy Holidays Y’all! It’s Xmas eve which means I’m going to keep this one short and sweet. We make a ton of different dishes (as you’ve seen), many of which involve some form of cheese sauce, and as you know from my previous sauce post, I’m a fan of a quick and easy go-to that’s healthy, delicious and thrown into the blender last minute.

We get lots of questions about this because many people will make a cheese sauce the traditional way: make a roux with butter and flour, mix in plant-milk and then thrown in a bunch of vegan ‘cheese’ shreds until you have a creamy cheese. This is delicious, of course (especially if you use the Applewood vegan cheese yum yum yum) but it is reeeeeeeeeeeeeeeeeeeeeally not healthy. It is a thoroughly processed and most often filled will coconut oil (or other oils).

Mac & Cheese, Pasta Bake, Lasagna, Cauliflower-Cheese, Nachos… anything that requires a cheesy sauce is generally NOT going to be the healthiest thing you’ve ever eaten – but that doesn’t mean we shouldn’t make them! There’s no reason comfort food can’t be comforting AND oil-free, whole-foods-plant-based! So below you will find my ultimate recipe for a simple, last-minute cheese sauce you can make at the drop of a hat, and we make this all the time!

Healthy oil free and vegan cheese sauce

  • Servings: 1 pasta bake, 1 mac & cheese or 1/2 lasagna
  • Difficulty: Very Very Easy
  • Print

Simple ingredients, delicious result, infinite time saved!



  • 150g Cashews (if you have time, soaked in boiling water for 10 mins and drained)
  • 4 heaped tbsp Nutritional Yeast
  • 1 tsp Salt
  • 1/2 tsp Cracked Black Pepper
  • 1 tsp Garlic Powder
  • 250ml Plant-Milk of choice (we often use Almond)
  • 1 heaped tsp English Mustard (or 1/2 tsp Turmeric if you’re sensitive to mustard)
  • Juice of 1/2 Lime (optional)
  • 1 heaped tbsp Tapioca Starch (use 1/2 tbsp for thinner, nacho-cheese style sauce and 1.5 tbsp for a ticker holds-itself firm pasta bake) – you can also use Corn Flour if you don’t have Tapioca Starch available


  1. Put everything in a blender / food-processor (we just use the Nutribullet)
  2. Blend until smooth – if its looking a bit too thick add a couple of tablespoons of plant-milk until its runny & thick like 100% smooth peanut butter, if it’s looking a bit too thin throw in 1 tbsp nutritional yeast and a handful of cashews extra
  3. Use for stuff

Buon Appetito!

The world is a pretty crazy place at the moment so hopefully this post inspires you, and we would love to hear what you’re cooking and also we’d love to see your attempts at the above dish and how you change it to be yours, so tweet us @rockinblues and @PlantBasedSQL on Twitter and let us know your snug story!