My boyfriend and I eat dairy-free; he has no choice in the matter because of a severe casein allergy. This creamy cheese sauce is not only dairy-free, but extremely yummy and a great base recipe. You can do just about anything with it! Add a dash of cumin for that smoky Cheddar taste for mac and cheese, add more garlic, butter, and parsley for Alfredo, or add a can of tomatoes and green chiles to make that staple queso dip! It bakes well, too. Try chicken spaghetti with this creamy cheese sauce!

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Recipe Summary

prep:
5 mins
cook:
6 mins
total:
11 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix nutritional yeast, flour, garlic powder, onion powder, ground mustard, and salt together in a bowl. Pour in soy milk; whisk until smooth.

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  • Melt margarine in a saucepan over medium heat. Pour in soy milk mixture; cook, whisking constantly, until thickened into a sauce, about 5 minutes. Simmer until flavors combine, 1 to 2 minutes more.

Cook's Notes:

Substitute rice milk for the soy milk if desired.

This sauce is meant to be rather thick, but extremely flexible. If it is too thick for what you intend to make, then add more of your milk or water to thin it out. Like Velveeta(R), this creamy sauce likes to thicken and clump when it cools. To fix this, just pop it in the microwave and reheat. I have heard that it tastes better the next day. However, mine has never stuck around long enough to find out!

Nutrition Facts

235 calories; protein 13.7g 27% DV; carbohydrates 25g 8% DV; fat 9.7g 15% DV; cholesterol 0mg; sodium 212.5mg 9% DV. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 4 stars
01/10/2017
This is good. I used gluten free flour and it got too thick too fast and almost burned. I added extra soy milk but then it got too thin. Regardless it was tasty and went well served over steamed cauliflower. I added a touch of ground turmeric to give it a "cheddar" color. Thank you for the recipe. Read More
(5)
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/10/2017
This is good. I used gluten free flour and it got too thick too fast and almost burned. I added extra soy milk but then it got too thin. Regardless it was tasty and went well served over steamed cauliflower. I added a touch of ground turmeric to give it a "cheddar" color. Thank you for the recipe. Read More
(5)
Rating: 5 stars
04/18/2017
Awesome! It was tasty and super-easy! I had all the ingredients on-hand! Thanks so much. I made gluten-free with a flour blend. It was great! Read More
(3)
Rating: 5 stars
02/13/2019
Delicious! I put some chives and parsley in as well Read More
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Rating: 4 stars
06/23/2020
I tried this recipe due to its simplicity. Not a lot of steps or odd ingredients. It delivered! I started it more like a rioux and got a really smooth sauce. I did add 2T of rice vinegar to give more of a cheddar tang. I will be using this for lots of dishes. Read More
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