We hear it again and again – fans of Vevan love the way it melts into their favorite recipes! But did you know that Vevan melts so well, you can actually use it to make a delicious dairy-free cheese sauce in just a few minutes?
Whether you use Ched, P’Jack or Mozza (or maybe a combination!), you can achieve a perfect creamy vegan cheese sauce for comfort food dishes like a pasta bake or to drizzle over a plate of steamed veggies.
If you’re new to the dairy-free scene or just looking for tips for making an easy vegan cheese sauce, you’re in luck. Our test kitchen team gave us the inside scoop on how they make the best vegan cheese sauce using just a couple of ingredients – including Vevan, of course!
What you’ll need
The ingredients you’ll need are simple, and you’re sure to have the right equipment. All you need is some shredded or cubed dairy-free cheese and a milk alternative or water. Vevan Shred works great, but if you have Vevan Melts on hand, you can just stack several slices then cut the stack into cubes.
Our foodies in the test kitchen like using the stove, so if you take that route, you’ll need a saucepan and a whisk or stirring spoon. However, Vevan melts great in the microwave, too; just remember to use a microwave safe bowl.
Go thick or thin
Before getting started, you’ll need to decide what kind of sauce you want. If you’re going thick and cheesy, use about 2 cups of cheese with ¼ cup milk alternative or water. For a thinner creamy sauce, use the same amount of cheese but add an extra ¼ cup of liquid (½ cup total).
Now you’re cookin’
If you’re cooking on the stove, add your ingredients to the saucepan and adjust the heat to medium-high. Stir occasionally for about 6 minutes, or until the cheese is fully melted and the liquid is fully incorporated.
For the microwave method, we recommend using a microwave safe bowl with handles that don’t get hot, since you’ll be stopping and stirring multiple times. Start by adding the ingredients to your bowl and cooking on high for 1 minute. Stir, then continue to alternate cooking and stirring in 30-second increments until the cheese is fully melted (exact time will vary but expect at least 2 minutes total cooking time).
Adjust to taste
The great thing about making cheese sauce with Vevan is how easy it is to make changes in the consistency or flavor. Too thick? Just add more liquid, a teaspoon at a time, and whisk well to thin out your sauce. If your sauce comes out too runny, add more Vevan a tablespoon at a time to add some extra creaminess. If you don’t have enough cheese to make it thicker (please tell us this never happens!), you could use a teaspoon of corn or potato starch instead.
It’s also easy to create your own unique sauces using Vevan as your base. You can layer in even more flavor with seasonings like black pepper, fresh or granulated garlic, chili flakes or other favorites. Also try additions like chopped chives or chopped fresh herbs to complement your final dish.
Think past pasta
Once you master the basics, you may be wondering how you can use this incredible easy dairy-free cheese sauce, beyond traditional pasta dishes or a magical vegan mac-n-cheese. Pair it with potatoes, nachos or vegetables for a delicious new way to enjoy your favorite everyday foods. Take it to the next level and use the dip as a base for a sensational fondue or put it in a bread bowl and serve with crackers and crudités (we bet your non-vegan friends LOVE it as much as you do!).
Yes, it keeps
Not that we’re expecting you’ll actually have leftovers, but just in case… Know that your sauce will thicken as it cools. If you need to reheat it for a future meal, just follow the instructions above and heat until warm and bubbly, stirring or whisking occasionally and adjusting with more liquid or cheese as needed to get the texture you crave.
What else do you love making with Vevan? Tell us what cooking tips you’d like to see more of from our test kitchen and keep sharing your amazing creations on social media with #GetVevafied. Also be sure to visit the Indulge tab for all our latest recipes!
