Easy Vegan Cheese Sauce


3/4 cup (180 ml) coconut milk canned, unsweetened

3 tbsp (20 g) nutritional yeast flakes

2 tbsp tapioca flour OR arrowroot flour/starch

1/2 tsp sea salt (or to taste)

1/2 tsp onion powder (optional)

1/4 tsp garlic powder (optional)

Pinch of smoked paprika (optional)


  • Put all ingredients into a saucepan and stir with a whisk. Once everything is combined, turn on the heat and bring the mixture to a boil while stirring constantly.

  • Let simmer on low to medium heat for about one minute until the sauce is stretchy.

  • Enjoy this vegan cheese sauce with nachos, on pizza, over pasta, and many other savory dishes! Please read the recipe notes below.


  • Thickness: If the cheese sauce turns out too thick, just add more coconut milk or any other plant-based milk (or water), up to 1 cup.

  • Coconut milk: In case you don't like the taste of coconut milk, you can use a different plant-based milk instead, e.g. almond milk, cashew milk, etc. The higher the fat content of the milk, the better will be the taste of the vegan cheese sauce.

  • Tapioca flour: Tapioca flour/starch can be bought in every Asia shop or big supermarkets or simply ordered online.

  • Tapioca substitute: Two readers (thanks, Brooklyn and Nichola) commented that arrowroot flour (also known as arrowroot powder or arrowroot starch) is a great substitute for tapioca flour/starch.

  • Cornstarch: You could use cornstarch instead of tapioca flour but the result won’t be as good (stretchy) as with tapioca flour. It will still taste ok!

  • How to store: You can store the sauce in the fridge for up to 2 days but it will change the texture. Reheat with a splash of dairy-free milk. It tastes best freshly made.


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