This luscious vegan cheez-y sauce makes vegetables (broccoli, cauliflower, green beans, brussels sprouts) more appealing to the finicky, but even veggie lovers will enjoy this cheesy treat. This makes about 2 cups. Photos by Evan Atlas.

Recipe

Mustard-Spiked Vegan Cheez-y Sauce

This luscious vegan cheez-y sauce makes vegetables (broccoli, cauliflower, green beans, brussels sprouts) more appealing to the finicky.

5 from 1 vote

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Course: Sauces

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Keyword: vegan cheese sauce

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 92kcal

Author: Veg Kitchen

Ingredients

¾ cup crumbled soft or silken tofu drained
¼ cup unsweetened nondairy milk plus more, as needed
1 tablespoon vegan buttery spread
1 ½ cups firmly packed Cheddar-style nondairy cheese
2 teaspoons prepared mustard yellow or Dijon-style, as you prefer, or more, to taste
½ teaspoon dry mustard optional
½ teaspoon paprika
Pinch of salt or to taste

US Customary - Metric

Instructions

Puree the tofu with the nondairy milk in a food processor or the container of an immersion blender, until velvety smooth.
Transfer to a small saucepan, then add the remaining ingredients except the salt. Bring to a gentle simmer over medium heat, then cook, stirring frequently, until the cheese has melted, about 5 minutes.
Add a small amount of additional nondairy milk if desired, to make the sauce more fluid. If you’d like, use the immersion blender in the pot to make the sauce even more velvety.
Season with salt (you may not need much, if any), then serve hot over steamed vegetables.