dairy free cheese sauce macaroni and cheese
| | |

Cheese Sauce (Dairy Free)

Ever want to make macaroni and cheese but on a dairy free diet? This recipe is a “cheese” sauce, similar to Velveta. It won’t be solid if refrigerated, but as far as the texture and use applications it is similar. Don’t expect it to taste just like a soft cheese you might remember, but it’s pretty good nonetheless.

Dairy Free Cheese Sauce:
1 can (1 1/2 c) Coconut milk (or make your own)
1 c Water
1/4 c Cashews
1/3 c Nutritional yeast
1 scoop Collagen protein powder
3/4 tsp Salt
1/2 tsp Lemon juice
1/4 tsp Garlic powder
1/4 tsp Onion powder

Use homemade coconut milk

To use your own coconut milk, make a large batch of coconut milk including 4 cups coconut and 8 cups water. Let it sit in the fridge for a few hours, until the cream separates at the top. Spoon off the cream until you have about 1 1/2 cups. That’ll be the replacement for the canned coconut. Now, for the “water” in the recipe you can optionally use the coconut milk/water that is left, depending on if you are ok with more coconut-y flavor. Otherwise, use plain water. (I use the coconut cream, as well as 1 cup of the coconut milk/water.)

Use canned coconut milk

Simply get 1 can of full-fat coconut milk, like Thai Kitchen brand.

Directions

Place the coconut milk, water, and cashews in a blender. Blend on high for about a minute, until it’s smooth. Add all remaining ingredients and blend again until well mixed.

dairy free cheese sauce poured in sauce pan

Pour it all into a sauce pan and cook it until it boils, stirring frequently.

dairy free cheese sauce macaroni and cheese

This diary free cheese sauce is good in applications that would use a soft cheese. I use it for maccaroni and cheese mostly, as well as some casseroles. It’s also good on steamed veggies (like broccoli). Hope you enjoy it!

Cheese Sauce (Dairy Free)

Print Recipe
dairy free cheese sauce macaroni and cheese
Prep Time:5 minutes
Cook Time:5 minutes
Total Time:10 minutes

Ingredients

  • 1 1/2 c. Coconut milk (1 can, or make your own)
  • 1 c. Water
  • 1/4 c. Cashews
  • 1/3 c. Nutritional yeast
  • 1 scoop Collagen protein powder
  • 3/4 tsp Salt
  • 1/2 tsp Lemon juice
  • 1/4 tsp Garlic powder
  • 1/4 tsp Onion powder

Instructions

  • Place the coconut milk, water, and cashews in a blender. Blend on high for about a minute, until it's smooth.
  • Add all remaining ingredients and blend again until well mixed.
  • Pour it all into a sauce pan and cook it until it boils, stirring frequently.

Notes

To use your own coconut milk, make a large batch of coconut milk including 4 cups coconut and 8 cups water. Let it sit in the fridge for a few hours, until the cream separates at the top. Spoon off the cream until you have about 1 1/2 cups. That’ll be the replacement for the canned coconut. Now, for the “water” in the recipe you can optionally use the coconut milk/water that is left, depending on if you are ok with more coconut-y flavor. Otherwise, use plain water.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating