Creamy-dreamy velveeta-style cheesey sauce, only vegan and actually pretty darn good for you… Sounds like a gosh darn dream!
This recipe uses my most favorite, diverse ingredient (tofu) for to thicken the sauce, a spice blend of garlic powder, onion powder and nutritional yeast for an oh-so-cheesy flavor, and unsweetened, plant-based milk to add a creamy factor.
The tofu in this sauce makes this recipe a protein powerhouse! Take into consideration the B-vitamins from the nutritional yeast and you’ve got yourself a healthy sauce for the ages. 😉
I love to use this as a dip for everything! My favorites are potato fries, tortilla chips, and raw veggies (What can I say… ?).
I hope you’ll enjoy this as much as I have (It’s hard not to)!
I love seeing and hearing about recreations. Feel free to comment down below or tag me on Instagram @cookwithcourt!
High Protein Vegan Cheesy Sauce (gluten-free)
Creamy, dreamy dairy-free vegan cheese sauce perfect for all your dipping & drizzling desires.
- 1 block tofu (any variety)*
- 1 1/4 cup unsweetened plant-based milk *
- 1/2 cup nutritional yeast
- 3/4 tsp salt (more to taste)**
- 1 tsp onion powder
- 2 tsp garlic powder
- 1/4 tsp turmeric (optional, for color)
Place all ingredients in blender and blend till smooth. Scrape down sides multiple times to ensure everything becomes incorporated. Add more salt/plant-based milk if desired (see notes).
Good if enjoyed day-of but even better after letting sit in the fridge for 24 hours. That being said, please store in an airtight container in the refrigerator for 7-10 days. Enjoy!
*You can choose to add more or less plant-based milk depending on how “watery” your tofu is & how thick you’d like the sauce to be
**Start with 3/4 tsp of salt and add more to taste if desired