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Vegan Nooch-Based Melty White Cheez

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“From my nutritional yeast cookbook, this is a thick, luscious vegan faux cheese sauce meant to be more of a cheddar substitute for mac and cheese, baked potatoes, nachos, cheese fries, and casseroles. It yields about 1 1/2 cups, six 1/4-cup servings. I like this recipe as it doesn't require agar, pimentoes, or beans of any kind like I've seen in other vegan cheese recipes. I'm also including the variations the author added!”

Ingredients Nutrition


  1. Place all the ingredients into a blender or food processor and pulse until completely smooth.
  2. Pour the mixture into a saucepan on medium-high heat.
  3. Cook it, stirring constantly with a wire whisk, until the sauce is thick and smooth. Best served hot.
  4. To color the cheese orange, add 1/4-1/2 teaspoon paprika.
  5. For a "smoked cheddar" flavor, reduce the salt to 1/2 teaspoon and blend in 1 tablespoon light miso and 1/4 teaspoon liquid hickory smoke.
  6. For "pepperjack", stir in a small can of diced green chilis, drained. It says 1/4 cup but I think one of those little 4-oz cans after draining would be 1/4 cup or a little more.
  7. For curried cheese, blend in 1/2 teaspoon curry powder.

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