Making Vegan Cheese Sauce

A good vegan cheese sauce requires understanding the elements that make real cheese sauce appealing: creaminess, saltiness, sharpness and the savoury umami note. Cashew cream forms the base; nutritional yeast provides the savoury-cheesy quality; Dijon mustard and lemon juice bring sharpness; and miso or soy sauce adds depth. Together, they produce a sauce that genuinely satisfies.

Step-by-Step: Making Vegan Cheese Sauce

1. Blend 150g soaked cashews with 250ml water until perfectly smooth - at least 2 minutes in a high-powered blender.
2. Add 3 - 4 tablespoons nutritional yeast, 1 tablespoon white miso, 1 teaspoon Dijon mustard, 2 tablespoons lemon juice and 1/2 teaspoon fine salt.
3. Blend again for 30 seconds to incorporate fully.
4. Transfer to a small saucepan and heat gently over medium-low heat, stirring constantly - it will thicken quickly.
5. Adjust consistency with a splash of plant milk if too thick. Season with salt, white pepper and smoked paprika.
6. For extra depth, add 2 tablespoons of tomato purée and a pinch of cayenne for a more complex 'cheddar-like' flavour.

Chef's Tips

• The sauce thickens significantly as it heats - keep the heat low and stir constantly to avoid lumps.
• A tablespoon of tapioca starch blended in creates an incredible stretchy, melty quality perfect for quesadillas and pizza.
• Turmeric (1/4 teaspoon) gives the sauce a convincing cheese-like yellow colour.

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