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.