This creamy Velvet Vegan Cheese Sauce is a delicious, savory sauce. This easy to make sauce includes not not one, but two secret nutritional powerhouse ingredients. Try it with steamed or sautéed veggies, baked potatoes, nachos, open-faced sandwiches, or over cooked macaroni for a mac and cheese fix!
If you were to look at our weekly menu of meals, you might be surprised to learn that we’re vegan. Maybe that’s because the names sound kind of familiar. Macaroni and Cheese. Pizza. Lasagna. Grilled Cheese Sandwiches. Loaded Baked Potatoes. Broccoli Casseroles. These are all things considered to be kind of cheesy. Not in the roll-your-eyes cheesy kind of way either.
Cheese and Vegans. They’re kind of oxymoronic. Arch enemies. Nemeses.
As the infamous Pink Panther says, “Not any more.” (spoken with a French accent).
I made this Velvet Vegan Cheese Sauce the other day and my daughter immediately declared it her favorite. Of course, I think she says that about everything I make. I swear, she’s up to something! I’m expecting a request for something really big some time soon.
I call it velvet because it reminds me of that highly processed American cheese that is sold in rectangular blocks at the store. Except this one is vegan. And it has two very surprising, very healthy ingredients in it.
Don’t you want to know?
Dollop spoonfuls of this sauce over freshly steamed veggies like broccoli or green beans. Or pour it over freshly cooked macaroni for your own vegan Mac and Cheese fest! Use it in place of Velveeta in your favorite nacho cheese dips. You can even spread this cheese sauce on bread and make your own grilled cheese sandwich. There’s no end to the possibilities!
It’s surprising the things you can eat while living on a vegan diet. You don’t have to give up your favorite foods, just veganize them!
- ¼ cup vegan butter
- ¼ cup all-purpose flour (sub gluten-free)
- 1 cup hot water
- 1 tablespoon Bragg
- ¼ teaspoon turmeric
- ½ teaspoon garlic powder
- ¼ cup nutritional yeast flakes
- 15 oz pumpkin puree
- 15 oz chickpeas (including liquid from the can)
- 2 cups vegan cheddar shreds either Follow Your Heart or Daiya
In a saucepan, melt vegan butter over low heat. Add flour with a whisk and beat over a medium heat until mixture is smooth and bubbly.
Whip in 1 cup of hot water, Bragg, salt, garlic powder, and turmeric, stir well.
In a food processor combine the pumpkin and full can of chickpeas (including liquid from the can). Pulse the food processor up to a minute or as needed so that the mixture is very smooth. You don't want lumps from the chickpeas.
Add the flour mixture from the sauce pan to the food processor along with the vegan cheese. Pulse for up to a minute. You may still have some lumpiness from the vegan cheese.
Transfer this mixture back into the saucepan over medium heat and add 2 tablespoons of water. Stir to combine. Put the lid on the saucepan and cook for one minute. Remove the lid and stir then reduce heat to low and cook for another 4 - 5 minutes, until the cheese has melted and the sauce is smooth.
Once the cheese sauce is done, allow it to cool before transferring to a sealed container. This will keep in the fridge for up to one week.
Serve over baked potatoes, steamed broccoli, on sandwiches, and you can even add some salsa to create a delicious nacho cheese sauce.
This recipe creates roughly 4½ cups of cheese sauce. I find using ¼ cup at a time (say, spread over broccoli or a baked potato) is plenty. The nutrition information is provided for ¼ cup servings.
You can use a microwave to create this recipe. Simply use a microwave safe dish to create the roux (in the first step). Then transfer the contents from the food processor back into the microwave-safe dish, place a loose lid on the top and microwave for one minute. Use oven mitts to remove from the microwave and stir. Return to the microwave and heat for another minute. Repeat until the cheese sauce has melted.
Now you know what my secret ingredients are. The pumpkin adds some delicious beta carotene and the chickpeas provide a powerhouse of protein! So not only is this recipe delicious, it’s also packed with fiber, protein, and healthy nutrients.
*Sigh* Life is just too good.