NUT-FREE VEGAN CHEESE SAUCE | 1 sauce, 3 recipes - Vegan-Recipe.orgVegan-Recipe.org

A creamy vegan cheese sauce that is nut-free, soy-free, oil-free, and Paleo! Plus, three delicious recipes to make with this Nut-Free Vegan Cheese Sauce!

NUT-FREE VEGAN CHEESE SAUCE: https://www.rainbowplantlife.com/blog/nut-free-vegan-cheese-sauce (other recipes are below)
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NUT-FREE CHEESE SAUCE

*Note: 1 batch of this Nut-Free Vegan Cheese Sauce makes enough for all of these recipes (4 grilled cheese sandwiches, 12-16 ounces of pasta, and 4 large quesadillas).

RECIPE #1 BUFFALO JACKFRUIT GRILLED CHEESE: https://www.rainbowplantlife.com/blog/buffalo-jackfruit-vegan-grilled-cheese

RECIPE #2: CREAMY CHEESY PASTA
1. Bring a large pot of salted water to a boil. Cook the pasta of your choice until al dente. Drain the water and add as much vegan cheese sauce to the pasta, toss to combine, and heat through.

RECIPE #3: TEX-MEX TEMPEH QUESADILLAS

*1 TBSP oil
1 8-ounce block tempeh
1 small onion, thinly sliced
4 cloves garlic, minced
1 jalapeno pepper, diced (remove seeds if sensitive to spicy food)
14-16 ounces mushrooms, sliced
2 tsps chili powder
1 tsp ground cumin
½ tsp dried oregano
½ tsp paprika
½ tsp kosher salt + more to taste
3 TBSP tomato paste
1 TBSP lime juice
2-3 tbsp water, as needed
1 – 1½ cups Nut-Free Vegan Cheese Sauce
8 extra large tortillas

1. Grate the tempeh using a box grater.
2. Heat a large deep skillet over medium heat with the oil. Once hot, add the onions and cook for 3-4 minutes until starting to soften. Add the garlic and jalapeno and cook for 1-2 minutes, until fragrant.
3. Add the grated tempeh, mushrooms, and the Tex-Mex spices (chili powder, cumin, oregano, paprika), and cook for 4-6 minutes, stirring often. Add the salt during the last minute of cooking. Add a bit of water as needed, to prevent burning or sticking.
4. Stir in the tomato paste and lime juice and stir to combine well. Cook for another 3-5 minutes. If the mixture starts to dry out, add 2-3 TBSP water as needed.
5. Remove the filling from the skillet and set aside in a bowl. Wipe down the skillet and return it to medium heat.
6. Spread one tortilla with several tablespoons of the Nut-Free Vegan Cheese Sauce. Spoon 1/4 of the tempeh-mushroom filling on top. Drizzle a few more spoons of the cheese sauce on top of that. Top with a second tortilla.
7. Add the quesadilla to the large skillet over medium heat. Place a smaller skillet on top of the quesadilla so that it presses down on the quesadilla. Cook the quesadilla for 3 minutes, then flip and cook another 1-2 minutes, or until both sides are crispy and nicely browned. Repeat with the remaining sauce, filling, and tortillas.
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Comments

Diane Love says:

Made this cheese…it was EPIC. And it made SO MUCH. My son and I had nachos and cheese tonite. Perhaps quesadillas tomorrow 🤔

Mon H says:

yesssssss love this recipe !!!!!!!!

m0L3ify says:

I don't understand the point of avoiding oil while cooking the garlic if you're just going to add a bunch of saturated fat via coconut milk…wouldn't it be better to avoid both?

Allison says:

May I ask where you got the big pan you cook in?

Hannah Klunk says:

Could you leave out the squash? Would it taste the same?

joe B says:

Not just tasty but super healthy

Tim McLaughlin says:

Wow, thank you, excited to try this!

Anita Virginillo says:

can you freeze this?

You need your own cooking show!!!

XxxDJMOSCASxxX says:

Awesome got to try this recipe! Can you provide the type of seasonings used and the amounts since I did not find that information on the blog for the nacho cheese?

Alric says:

Pretty sure I took this sauce to 11 by adding mushroom base to the vegetable stock.

Jill H says:

Isn't coconut a nut? Yes, I believe it is. So coconut milk makes it "not" nut free…Did I miss something?

Carol Nguyen says:

I can't wait to make this…I think this will be a staple recipe in my life 😀

Sonja Vorster says:

Isnt nutritional yeast bad for you and can I use soya milk? Cannot use any nots

SurvivalTipsClips says:

Nice. A vegan cheese that doesn't involve soy or starches.

Rae warrior says:

Can I say I just love your channel. Ive been vegetarian for 2 years and been on a vegan lifestyle for 6 weeks now. Cheese and ranch was my bestfriend. Any suggestions on a good vegan ranch? I'm trying not to have a relapse LOL. But I'm human.

Andrea O says:

These recipes look amazing!! I am going to try making them all next week. THANK YOU!!

Mandy Roy says:

This rivals any cashew based sauce I’ve ever had. Hands down, this is my new favourite.

I used frozen butternut squash and frozen cauliflower to save time and it was amazing.

I will be making this over and over again.

Rita Hall says:

I thought it was a cheese sauce recipe

gmersman says:

These look interesting! Thank you! Did you know sandwiches taste better if you cut them diagonally?

LydJaGillers says:

coconut milk is not nut free. 🙁 What would be your substitute for that?

Terrane W says:

Looks like a nice hardy soup

Balli Bee says:

I was synical about making this purely because every other vegan cheese recipe I have tried has been a disappointment. Today I decided to bite the bullet and give it a try… and I'm so glad I did!!! After simmering the vegetables and transferring them to the blender I kept thinking 'how do all these ingredients mixed make a cheese sauce'?! I persevered until the very end and when I finally tasted it, I was like OMG! THIS IS DELICIOUS!!! It was like lightening had struck my brain!!! Finally, a vegan cheese recipe that actually tastes like cheese! Better than real cheese!!! Thank you so much for this, I had almost given up on the whole vegan cheese thing! I had the sauce with pasta and garlic bread, it was beautiful!! 😁👌

Do you have a recipe for solid vegan cheese? I've tried many recipes but none of them have been that great tbh. The recipes I have tried all use cashew nuts, not sure if that's perhaps the issue? If you have any suggestions about making solid vegan cheese I would be very grateful to you.

Thanks again for sharing this cheese sauce recipe, it is the BEST sauce I have ever made in my life! And it's healthy too, ticks all the boxes. I'm going to share it with my family and friends, even though they're not all vegan. It doesn't matter, everybody has to try this, it's AMAZING! 😋

Hugs from the UK 🇬🇧🤗

The Pot Thickens says:

I haven't tried to make a cauliflower based sauce yet, but this looks fantastic! I'll have to try it. I did just make a light tofu based nut and oil free sauce that was light and delicious. I think cauliflower would really add to it. Thank you for the inspiration!

Arika Tank says:

I made it my own way, made a few alterations: Adding some carrot and potato along with the cauliflower and squash…and yup, some tapioca starch as well……The secret for ultimate cheesiness and wonderfulness is…well, the right amount of lemon/lime…and olive oil as well… a bit of tomato (the inner)…..with a bit more sea salt and herbs like thyme and oregano and spices like cayenne and black pepper and some coconut sugar and…..in another batch, I do eat nuts, so I added cashew cream as well along with coconut yogurt….:-) Oh, and I heated it all up a bit, placed it in the fridge for a day or two, heated it up again on medium low….and voila! I've got cheese that's cheesier than the typical cheese….:-)