Cheesy Sauce

  • Yield : about 2 cups
  • Prep Time : 5m
  • Cook Time : 10m
  • Ready In : 15m

I wanted a cheesy sauce to top steamed broccoli/cauliflower/just about anything… It’s a healthier nod to that bright orange cheesy topping some of us may have enjoyed as kids.

Per pound, nutritional yeast is one of the more expensive items in the pantry but it’s worth it, and you only need a few tablespoons for this recipe.


  • 3 T. canola oil (or other light-flavored oil)
  • 1/4 C. all-purpose flour
  • 2 t. sea salt
  • 1 t. onion powder
  • 1/2 t. garlic powder
  • 1/4 t. turmeric
  • 2 C. almond milk
  • 3 T. nutritional yeast


Step 1

In medium saucepan, whisk together oil and flour.

Step 2

Turn heat to medium and stir until mixture starts to bubble. Cook for one minute more.

Step 3

Whisk in salt, onion powder, garlic powder and turmeric.

Step 4

Slowly pour in almond milk, whisking constantly.

Step 5

Turn heat to medium-high and cook until sauce is bubbling and thickened.

Step 6

Turn off heat and whisk in nutritional yeast. Serve warm!



Loves baking, gardening and preparing delicious, compassionate meals for her vegan family of four.

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Recipe Comments

  1. posted by Weren on August 30, 2013

    How long does this ‘cheese’ last in and out of the fridge?

    • posted by Honor on August 30, 2013

      Thanks for the question. This recipe should be used within 2-3 days, and stored in the refrigerator. It will thicken in the fridge so reheat and add a splash of water to thin it if necessary.