Vegan White “Cheese” Sauce

Vegan White Cheese Sauce


I decided to give this sauce a post for itself, because it is used so frequently in my recipes. This can be used whenever a recipe calls for white sauce and/or cheese, simply by regulating the amount of soy milk you use. I use it for anything from moussaka to mac n’ cheese, and using this sauce you can easily turn any of your own recipes vegan.


Vegan White Cheese Sauce


  • 2 – 2 1/2 cups unsweetened soy milk (or other plant-based milk)
  • 300g firm & silken organic tofu
  • 1/3 cup nutritional yeast
  • 3 tbsp cornstarch
  • 1 tbsp tahini or cashew butter (optional)
  • 1 tsp dijon mustard
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt


  1. Combine all the ingredients in a food processor/blender and blend until completely smooth. Depending on what your purpose for the sauce is, use either 2 or 2 1/2 cups of the milk. For casseroles, mac n’ cheese, etc, I usually use 2 1/2 cup, but when the sauce are supposed to be thicker I stick with 2 cups. If you want it to thicken slightly before adding it to whatever dish you are making, you can lightly heat it while stirring until desired consistency.


Vegan White Cheese Sauce  


Then you just add it to the dish according to the recipe.


Recipes on this post in order of appearance:



    • says

      It definitely tastes best with nutritional yeast, but you can make it without since it is only used as seasoning. It depends a bit on what you are using it for. If you are making lasagna you can skip it since the other layers contain so much seasoning on its own. If you are making Potato Gratin or Mac N’ Cheese it is a bit more tricky, but by all means try it out.

      I am thinking of making a second version of a Vegan Cheese Sauce where the base is cashews instead of tofu, and there you can easily skip the nutritional yeast. The only problem with skipping it in this recipe is that tofu tastes very bland without it.

  1. says

    how does this vegan cheese sauce cook? does it stay “cheesy” if you put it in the oven for, say, a casserole? and how does it keep after making? does it stay good in the fridge? for how long?

    love your blog!


    • says

      I very often use this when making casseroles, which allows the sauce to firm up perfectly. It can be used as a substitute for both white sauce and cheese all in one, making it perfect for that purpose! It will keep in the fridge for at least 2 days, perhaps a bit longer!

    • says

      I can guarantee you that you will not be able to taste the tofu at all. But if you are still set on not using it, you can always try using a cashew base instead. What I would do is puree about 3/4 cup of raw cashews with enough water so that it reaches a consistency similar to tofu, then simply add it in with the other ingredients! ;)

  2. Silver says

    For those who can’t tolerate soy or prefer not to eat it, a good option is (Burmese) chickpea tofu – very easy to make at home!

    • Rach_the_vego says

      Tried the burmese tofu idea – never heard of it. Tastes very different to tofu but (a) I like it (b) the recipe would work well as a cheese sauce with some minor tweaks for flavour without letting it set. THanks for the tip.

  3. Judy says

    Hello Solveig! Thanks for sharing all these wonderful recipes! About the “cheese” sauce. I try to stay away from soy. Is there an alternative to the tofu that you can recommend? Maybe a bean paste or something? Thanks!


    • Rach_the_vego says

      See Silver above. I found a simple recipe on girlcooksworld which uses besan (chickpea flour), water and salt and turmeric (optional). I think if you want to use it as a cheese sauce just add a little more water and some flavourings (such as solveig does above), skip the setting in the dish step and it would work great. THinking of trying it in a lasagne this week which has a almond mass / tomato based sauce invention I made and froze last week…..

  4. Michal says

    I made this recipe last week and it came out totally almost exactly like cheese! It even had that smell of macaroni and cheese which I really missed and I’m so glad I can eat Mac and cheese now. But I made it today again and this time it came out kind of sweet and I wasn’t able to get the same flavor and I don’t exactly know what it is… Maybe you can suggest something I might do? I’m using it for the corn casserole I’m making for dinner. Thank you!

    • says

      Hmm, can you remember anything you did different this time, such as using a different brand of soy milk or tofu? The only thing I can imagine making this slightly sweet would be if you accidentally used a sweetened plant milk! Other than that, remember to add more seasoning while tasting if it’s a little bland :)

      Hope this helped and best of luck!

  5. Taylor says

    I’m confused about the amount of tofu used in this recipe. It states “300g firm & silken organic tofu”–does this mean 300g of silken tofu and an additional 300g of firm tofu?


If you have any questions, feedback, or just want to say hi, leave it in the comment section below and I will get back to you as soon as time allows!