Cheddary Sauce

Use this creamy, flavorful sauce anytime you want to add an exclamation point to whatever you’re serving. I use this sauce to make mac uncheese or as a topping for baked potatoes and steamed or roasted vegetables. With the addition of some spices and a little heat, it can also be used to top nachos and enchiladas. Even more remarkable, just omit the nondairy milk and add melted coconut oil and you have the makings of a fantastic cheddary cheese log. If not using beer or sherry, add an extra 1/2 teaspoon of miso past
Course Condiment
Cuisine American
Keyword vegan cheddar, vegan cheese
Yields 2 cups
Author Robin Robertson


  • 1 ¼ cups raw cashews, soaked in hot water for 4 hours, then well-drained
  • 1/3 cup nutritional yeast
  • 2 tablespoons jarred chopped pimientos or roasted red bell pepper, drained and blotted dry
  • 1 tablespoon beer, white wine, or dry sherry (optional, but recommended)
  • 1 tablespoon rice vinegar
  • 1 ½ teaspoons light-colored miso paste
  • 1 teaspoon salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon prepared yellow mustard
  • ¼ teaspoon turmeric
  • 1 cup plain unsweetened almond milk


  1. Combine all the ingredients in a high-speed blender. Process until the mixture is pureed and smooth, scraping down the sides as needed. The sauce is now ready to use in recipes. Use as is, or heat gently in a saucepan for a minute or two, if desired, stirring in a little more milk, if needed, for a thinner sauce. Store leftovers in the refrigerator in a tightly sealed container for up to 5 days

Recipe Notes

Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.