Velvegan Cheese

Kate JanzenCooking, Main Dish, Quick and easy, Savory, SnacksLeave a Comment

This bright yellow sauce will give even the most stubborn cheese lover a run for their money. Nothing *truly* compares to cheese, but holy wow does this come close! Use this for Mac ‘n Cheese, nachos, tacos, baked potatoes, whatever your heart desires. (When used with other foods, it REALLY tricks the tongue)

My husband, a die hard cheese lover, has finally admitted that this completely satisfies his addiction, and I couldn’t be more pleased. No dairy. Very little salt (or non at all, depending on what you add). And no refined OIL! Which means you don’t walk away feeling fat and greasy after consuming more than you probably should.

We never not have this in the fridge now. It’s an essential household item.

Velvegan Cheese

Looks like Velveeta. Acts like Velveeta. But vegan. And way better.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer, Main Course
Keyword: cheese, oil free, salt free, suace, vegan
Servings: 6 cups


  • 2 cups dry rolled oats
  • 1/2 cup raw cashews
  • 1/8 cup cornstarch
  • 1/2 cup nutritional yeast
  • 1 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/4 tsp cumin
  • 1/4 tsp black pepper
  • 3 cloves garlic
  • 1 12 oz or 16 oz jar of Fire roasted red bell pepper
  • 1 tbsp vinegar
  • 1 tbsp mustard
  • 1 tsp liquid smoke
  • 2 tbsp lemon juice
  • 3 cups water (or non dairy milk, for a creamier taste!)


  • Add all ingredients into a high powered blender and blend until smooth (about 3-4 minutes).
  • To make the sauce more congealed (but still pour-able), either keep the blender on high for a few more minutes to gently heat, OR simmer for a few minutes in a saucepan on medium-high heat, stirring constantly. (This is to save your blender’s motor the extra work)
  • For a nice, THICK, spreadable cheese, pour the batch into a sauce pan and stir CONSTANTLY on a medium-high heat for about 7-10 minutes. Have faith. It WILL get thick.


  • For extra heat, add 1-3 tsp of crushed red bell pepper flakes
  • If using non-dairy milk, make sure it’s unsweetened and unflavored!
  • For nut free, simply leave out the cashews. They’re there for added creaminess/thickener and helps the cheese get crispy if you’re cooking with it.

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