Quick Vegan Low-Fat Cheese Sauce

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One of the trickiest parts about switching from a vegetarian diet to a vegan diet is saying goodbye to cheese. A sharp brick of cheddar, creamy brie, or a luxurious cheese sauce can take your meal to the next level. Fortunately, you can make impressively delicious vegan and raw vegan renditions of cheeses and cheese sauces. You just need a handful of ingredients and a powerful blender!

The great thing about this low-fat vegan cheese sauce, besides the low-fat part, is that it comes together in just five minutes. Normally, vegan or raw vegan cheese sauces either have a base of cashews, another nut, or seeds. This cheese sauce packs a protein punch because the base is beans. This might just be the dairy-free cheese sauce you’ve been missing in your life. In fact, it may be the very sauce that gets you to convert from a vegetarian to a vegan.

Do beans give off that cheesy flavor, though? Unfortunately not, but that’s why you include nutritional yeast. Vegan cheese sauces depend on this ingredient! Fresh lemon juice gives this sauce a zesty zing and the almond milk provides a lovely creaminess to bring everything together. Once you blend all of the ingredients together, taste and season with salt and pepper, to taste. Feel like taking it up a notch? Add some garlic powder and onion powder and you won’t regret it!

Quick Vegan Low-Fat Cheese Sauce
  • Prep Time:5m
  • Total Time:5m


  • 1 (14-oz) can low-sodium cannellini beans
  • 1/2 c unsweetened almond milk
  • 3 tbsp. fresh lemon juice
  • 1/2 c nutritional yeast
  • 1 tsp. sea salt
  • 1/4 tsp. pepper


  1. Make sure to drain the canned beans and wash them before you add them to the blender with the rest of the ingredients.
  2. Blend everything until smooth, taste, and add more sea salt or pepper if necessary. Perhaps add more nutritional yeast, garlic powder, or onion powder to enhance the flavor.
  3. Pour over your favorite pasta, vegetables, or whatever you want to make with it. Store the rest in an airtight container in the fridge for up to four days.


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