Go Back
+ servings
The Cheesiest Vegan Cheese Sauce Ever!

The Cheesiest Vegan Mac & Cheese Ever!

There are so many recipes for vegan cheese sauce out there, but this one is by far my favorite! It's super creamy and cheesy while being relatively low in calories. And the best thing is that it stretches like real cheese!!
Course Entrée
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 3 servings
Calories 268kcal
Author Sina


  • 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


  • 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.


Calories: 268kcal | Carbohydrates: 27g | Protein: 16g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 672mg | Potassium: 81mg | Fiber: 6g | Sugar: 5g | Vitamin A: 100IU | Vitamin C: 22.3mg | Calcium: 30mg | Iron: 3.4mg