Can I use arrowroot starch instead of tapioca starch?

Arrowroot starch tends to lose its thickening ability after continued heating so I use tapioca starch instead due to the high boil needed before adding the slurry. If you do use arrowroot starch, turn down the heat before you add the slurry and remember to whisk quickly!

Why not use nutritional yeast?

Although most dairy-free and vegan cheese sauces include nutritional yeast for a savory, cheesy flavor, I'm not a fan of the flavor so I don't use it in any of my recipes. I wanted to create a recipe without nutritional yeast for folks who don't want it. Although I haven't tried it myself, some readers have included nutritional yeast in this recipe and have liked it.

Can I use almond milk instead of coconut milk? What about cashew milk?

Almond milk doesn't have a high fat content and is not as thick as coconut milk - I don't recommend using it. Cashew milk has a much higher fat content than almond milk, but less than coconut milk. If you choose to use cashew milk, I recommend you make your own for this recipe. Use a low ratio of water to cashews and make it into a thick cream more than a watery, thin milk with a lot of liquid. If you want to experiment with other plant-based milks, these are the things to keep in mind - using one with a very high fat content and a very thick texture/consistency. Let me know in the comments what you try! Alternatively, if you're looking for a coconut-free, dairy-free cheese sauce, try my Vegan Queso Cheese Dip . However, note that it's not going to stretch, bubble, or brown.

Can I use lemon juice instead of apple cider vinegar?

Due to its fermentation, apple cider vinegar adds a complex, umami-rich and savory flavor in addition to tangy acidity. I think it creates a depth of flavor that more closely mimics real cheese, which is something you wouldn't get solely from the acidity of lemon juice.

Dairy-Free Cheese Sauce Without Nutritional Yeast (Nut-Free) • Heal Me Delicious

Description

This Dairy Free Cheese Sauce without nutritional yeast or nuts is quick and easy to make! It’s smooth, stretchy, and the perfect melted cheese topping for any dish. This vegan cheese sauce is also gluten-free, paleo, allergy-friendly, and easily AIP adaptable!

Ingredients

Units Scale

2 TBSP extra virgin olive oil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp sea salt
1/4 tsp turmeric
1/4 tsp paprika (omit for AIP)
2 tsp apple cider vinegar
2 cups full fat coconut milk
1/4 cup tapioca starch + 2 TBSP water

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Instructions

Heat olive oil over medium heat in a saucepan or skillet. Add garlic powder, onion powder, turmeric, and paprika and stir, allowing the spices to bloom.
Add sea salt, coconut milk, and apple cider vinegar. Bring to a boil, stirring as needed.
In a small bowl, mix together tapioca starch and water with a fork to make a slurry. Whisk until the tapioca starch completely dissolves and there are no clumps.
Once the coconut milk mixture reaches a rolling boil, begin whisking the mixture. Turn down the heat slightly, then slowly pour in the slurry at the edges, avoiding the center of the pan. Whisk quickly and continuously while you pour in the slurry, and continue whisking until the mixture begins to thicken.
As soon as the cheese sauce begins to thicken, remove it from the heat and set aside.
Serve anywhere you want a creamy cheese sauce or a melted cheese topping.
For browned melted cheese: Pour the sauce over casseroles, nachos, or other dish of choice and broil on high for 3-4 minutes, keeping a close eye so it doesn’t burn.

Notes

*The yield varies depending on how thick your sauce is.

Store in the fridge in an airtight container like a mason jar for up to 1 week.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Sauces/Dips
Method: Stovetop
Cuisine: American