Dairy free "cheese" sauce

I never really crave cheese since I gave it up years ago, but for some reason I was craving a cheesy sauce this week, so I decided to work on a vegan cheese sauce. I have to say I'm pretty pleased with how it came out! It has a pretty cheddar-like flavor and although the ingredient list seems intimidating, it's easy to put together. The majority of the list is spices

The recipe ideas are endless with this sauce. I used it to make spaghetti squash with chicken, sun-dried tomatoes, mushrooms and caramelized onions. It would also be great over some steamed cauliflower like a vegan, gluten free mac & cheese option.

I had a little bit of sauce left over, so I ended up pouring it over broccoli and roasting it and it was deeeelish!!



2 tablespoons avocado oil (or oil of choice), separated

3 tablespoons nutritional yeast

2 garlic cloves, minced

1 1/4 cup cashew (or other nut) milk

1 tablespoon arrowroot powder

1 tsp dijon mustard

1 tsp paprika

1 tsp onion powder

1 tsp Italian seasoning

1 tsp lemon juice

1/4 tsp coconut aminos

1/2 tsp red pepper flakes

dash cayenne

dash cumin

salt & pepper to taste


1 large spaghetti squash

1 lb chicken breast, cut into 1'' cubes (or leave out for vegan option and use vegan protein of choice)

8 white mushrooms, cleaned and chopped

2 tablespoons sundried tomatoes, chopped

1 yellow onion, sliced thinly


1. Preheat oven to 350 degrees Farenheit

2. Cut spaghetti squash in half length wise and place face down on lined baking sheet and bake for 45minutes - 1 hour, depending on size

3. In medium sized saucepan, heat 1 tablespoon avocado oil on medium-low

4. Add thinly sliced onion and toss gently to coat

5. Let onions slowly cook, tossing about every 5-8 minutes for about 45 minutes - 1 hour

6. Meanwhile, while onions are caramelizing, heat 1 tablespoon avocado oil in small pot

7. Add cashew milk and arrowroot powder

8. Bring to a boil and reduce heat to low

9. As sauce thickens, add in 2 minced garlic cloves, 1 tsp dijon mustard, 1 tsp lemon juice, 1 tsp paprika, 1 tsp onion powder, 1 tsp Italian seasoning, 1/4 tsp coconut aminos, 1/2 tsp red pepper flakes, dash cayenne, dash cumin and dash salt and pepper and whisk well. Keep on lowest heat

10. While onions are still cooking and sauce is being kept warm, heat small sauce pan with 1 tablespoon avocado oil over medium heat

11. Add chopped mushrooms and cook until tender

12. Add chopped sundried tomatoes and cook for another 2-3 minutes, until warmed through

13. Remove mushrooms and sundried tomatoes and place on plate

14. Add another 1 tablespoon oil to the pan and add cubed chicken

15. Cook chicken for about 8-10 minutes, make sure to cook on all sides and until no longer pink in the middle

16. Add mushrooms and sundried tomatoes back to the pan and keep warm on lowest heat

17. At this point, onions should be done. Transfer the sauce ingredients to a blender and blend on high until nice and smooth

18. Remove squash from oven and let cool just enough until safe to work with

19. Using two forks, scrape the squash and remove all the strings into a large serving bowl

20. Add in chicken mixture and top with sauce with enough to coat the mixture

21 Mix well, serve and enjoy!

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