Crowded Kitchen

MENUMENU
  • Recipes
  • About Us
  • Contact
  • Sign Up
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Us
  • Recipe Index
  • Contact
×
Home » Recipes » Dips, Dressings and Sauces

Vegan Cheese Sauce

Published: Feb 3, 2022 · Modified: Sep 28, 2022 by Lexi

102 shares
Jump to Recipe·Print Recipe

This quick and easy vegan cheese sauce is perfect for nachos, soft pretzels, mac and cheese, burgers, and even roasted vegetables for picky kids. It comes together in less than 10 minutes with just 5 ingredients!

Overhead view of cheese sauce dripping off a whisk into a saucepan.
Jump to:
  • 🧀 Why We Love This Recipe
  • 🥘 Ingredients
  • 📋 Ingredient Notes
  • 🔪 Step-by-step Instructions
  • 💭 Expert Tips and FAQs
  • 🍽 Related Recipes
  • 📖 Recipe
  • 💬 Reviews

🧀 Why We Love This Recipe

  • One pot, easy recipe: This easy vegan cheese sauce comes together in one pot with just 5 ingredients. Doesn't get much easier than that!
  • Versatile: We specifically developed this recipe to use on homemade vegan nachos since regular vegan cheese doesn't melt very well. After testing it, we realized it's also great for soft pretzels, mac and cheese, burgers and more!
  • Perfect for picky kids: If your kid has a dairy allergy and tends to be picky when it comes to eating vegetables, try serving up some of this vegan cheese sauce alongside roasted broccoli, carrot or cauliflower.

🥘 Ingredients

Here's what you'll need to make this easy vegan cheese sauce:

Overhead view of vegan cheese sauce, including nondairy cheddar and chili powder.

📋 Ingredient Notes

  • Cheese: Vegan cheddar-style cheese is our favorite in this cheese sauce, but you could also use colby jack or another similar type. You can also use a mix of a few different cheeses. We have tried this recipe with several different brands of vegan cheese and have found that they each behave a bit differently when it comes to melting. If you're finding the sauce to be too thick, simply whisk in a bit more milk.
    • A few of our favorite brands for vegan shredded cheese: Miyoko's, VioLife and Follow Your Heart.
  • Milk: We prefer oat milk for its neutral flavor and super creamy texture. However, you can use just about any nondairy milk, including almond, cashew and soy.
  • Chili powder and cayenne: Completely optional, but a great addition especially if you're using this vegan cheese sauce on nachos.

🔪 Step-by-step Instructions

(1) Melt butter in a small saucepan over medium heat, and then whisk in the milk until smooth.

Overhead view of butter melting in a sauce pan and then whisking in nondairy milk.

(2) Once the mixture is warm, stir in shredded cheddar cheese. Stir frequently until the cheese is completely melted – this may take several minutes depending on the brand of vegan cheese. Add salt and chili powder, and the optional cayenne and whisk well.

Overhead view of cheese melting  and then adding in spices to cheese sauce.

💭 Expert Tips and FAQs

  • Each brand of vegan cheese is slightly different: Note that some brands take longer to melt than others. We have tried this recipe with several brands and it always works, but some take up to 15 minutes for the cheese shreds to fully melt and incorporate into the sauce. Additionally, some cheeses end up making this sauce thicker, and some thinner. If the sauce is too thin, add in more cheese. If it's too thick, whisk in more milk.
  • Stir often over low heat: For best results, keep it low and slow to prevent burning.
  • Uses for vegan cheese sauce:
    • Nachos! This is our favorite use for this vegan cheese sauce. It gets bubbly and delicious when baked.
    • Dipping sauce for soft pretzels. This vegan recipe looks amazing!
    • Mac and cheese: We use a very similar recipe for our super easy vegan mac and cheese!
    • Dipping sauce for fries. Yup, it's amazing!
    • Dipping sauce for roasted vegetables like broccoli, cauliflower, carrots, brussels sprouts, etc.
    • Burgers: It's extra delicious on a vegan cheeseburger, and it actually gets melty!
    • On top of baked potatoes
  • Storage: Store leftovers in an airtight container for up to a week.
  • Reheating: The sauce will thicken significantly in the refrigerator, so you'll need to reheat in a saucepan over low heat. Whisk in another tablespoon or two of milk to loosen up the sauce if needed.
Overhead view of cheese sauce in a saucepan.

🍽 Related Recipes

  • close up overhead view of vegan queso dip in a bowl with tortilla chips around it.
    Vegan Queso Dip
  • close up side view of homemade taco sauce in glass mason jar.
    Taco Sauce
  • overhead view of vegan broccoli mac and cheese with crispy breadcrumb topping in large skillet.
    Broccoli Mac and Cheese
  • close up view of vegan sour cream in a bowl with spoon.
    Vegan Sour Cream

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.

Print

📖 Recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Overhead view of cheese sauce in a saucepan.

Vegan Cheese Sauce


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Lexi
  • Total Time: 10 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan
Print Recipe
Pin Recipe

Description

This quick and easy vegan cheese sauce is perfect for nachos, soft pretzels, mac and cheese, burgers, and even roasted vegetables for picky kids. It comes together in less than 10 minutes with just 5 ingredients! 


Ingredients

Units Scale
  • 2 tablespoons vegan butter
  • ⅔ cup nondairy milk (we used oat milk)
  • 8 oz shredded vegan cheddar cheese
  • ¼ teaspoon salt
  • Optional: 1 teaspoon chili powder
  • Optional: Pinch of cayenne

Instructions

  1. Melt butter in a small saucepan over medium heat, and then whisk in the milk until smooth.
  2. Once the mixture is warm, stir in shredded cheddar cheese. Stir frequently until the cheese is completely melted – this may take several minutes depending on the brand of vegan cheese. Add salt and chili powder, and the optional cayenne and whisk well. 

Notes

Each brand of vegan cheese is slightly different: Note that some brands take longer to melt than others. We have tried this recipe with several brands and it always works, but some take up to 15 minutes for the cheese shreds to fully melt and incorporate into the sauce. Additionally, some cheeses end up making this sauce thicker, and some thinner. If the sauce is too thin, add in more cheese. If it's too thick, whisk in more milk. 

Stir often over low heat: For best results, keep it low and slow to prevent burning. 

Storage: Store leftovers in an airtight container for up to a week. 

Reheating: The sauce will thicken significantly in the refrigerator, so you'll need to reheat in a saucepan over low heat. Whisk in another tablespoon or two of milk to loosen up the sauce if needed. 

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Side Dishes
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 134
  • Sugar: 0.2 g
  • Sodium: 596.2 mg
  • Fat: 11.2 g
  • Carbohydrates: 1.2 g
  • Fiber: 0.1 g
  • Protein: 6.7 g

Did you make this recipe?

Tag @crowded_kitchen on Instagram and hashtag it #crowdedkitchen

More Dips, Dressings and Sauces

  • Overhead view of carrot and roasted red pepper dip garnished with pomegranate and mint.
    Carrot and Roasted Red Pepper Feta Dip
  • Side view of homemade grenadine in a bottle with label.
    Homemade Grenadine (Pomegranate Syrup)
  • Overhead view of brussels sprouts in a dish.
    Parmesan Crusted Brussels Sprouts
  • Overhead view of strawberry salad with beet vinaigrette.
    Easy Beet Vinaigrette

Comments

    Let us know what you think! Cancel reply

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

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Cheyenne Martin says

    March 30, 2024 at 6:07 pm

    Just tried this for the first time added a little bit of Sriracha and Cajun seasoning to it too and it was amazing. Such an easy recipe.

    Reply
    • Lexi says

      April 07, 2024 at 12:13 pm

      So glad you enjoyed – thanks so much!

      Reply
  2. Nikki H. says

    February 13, 2024 at 8:27 pm

    I love this recipe. Easy to follow. I usually use almond milk and have not been disappointed. I also tried the vegan mac and cheese recipe, which I loved.

    Reply
Lexi and Beth toasting with wine.

Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

More about us →

Seasonal

  • close up overhead view of vegan bean soup in a bowl on white linen surface.
    Three-Bean Vegetable Soup
  • Front view of strawberry pop tart.
    Homemade Strawberry Pop Tarts
  • Overhead view of slice and bake cookies on a pink plate.
    Slice and Bake Heart Cookies
  • close up view of a passion fruit martini in a glass with dark backdrop.
    Passion Fruit Martini

Popular

  • Overhead view of fruit and nut crackers on a plate.
    Gourmet Fruit and Nut Crackers
  • overhead view of vegan mac and cheese in pot
    The Best Vegan Mac and Cheese
  • Overhead view of hot honey chicken plate.
    Hot Honey Chicken Plate (Sweetgreen Dupe)
  • Overhead view of potato leek soup.
    Super Green Sheet Pan Soup

See more-->

Footer

Back to top ↑

About

  • Learn About Us
  • Privacy Policy
  • Accessibility Statement
  • Affiliate Disclosure
  • See our Portfolio

Newsletter

  • Sign up for weekly emails and updates

Contact

  • Contact Us
  • Work With Us
  • As Seen In

Copyright © 2025 Crowded Kitchen