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Vegan Cheese Sauce Mix

Keeping this dry nut-based cheese sauce mix on hand makes it easy to whip up a batch of vegan cheese sauce whenever you need to ... and in record time. It can be stored for up to 2 months in a refrigerator.


¾ cup raw cashew or whole raw almonds
½ cup rolled oats
¼ cup raw sunflower seeds
1 cup nutritional yeast flakes
2 Tbsp arrowroot
2 tsp dry mustard
2 tsp garlic powder
2 tsp onion powder
2 tsp sea salt
1 tsp paprika or chili powder

Cooking Instructions

  • Place cashews, oats and sunflower seeeds in a food processor and process for 2 or 3 minutes until finely ground. Scrape down the sides of the container with a rubber spatula.
  • Add the nutritional yeast flakes, arrow root, dry mustard, garlic powder, onion powder, salt and paprika and process for 1 minute longer.
  • Transfer the mixture to an airtight container and store in a refrigerator for up to 2 months.
  • To prepare the cheese sauce from the mix, whisk together ½ cup of the vegan cheese sauce mix and 1 cup of water or soy/rice milk in a small sauce pan, and cook over a medium heat, whisking often for 2-3 minutes or until thickened.
  • This makes 1 cup of vegan cheese sauce.
  • Serve with raw or steamed vegetables or use dry to season and flavor sauces, soups, vegetables or popcorn.
Serves 4 people

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