We’re huge fans of vegan cheese sauce. Vegan cheese sauce made from cashews, vegan cheese sauce made from coconut milk, you name just about any vegan cheese sauce made from pretty much anything, and we’re there. So we were surprised to realize one day that we’d never had, let alone made, a vegan cheese sauce out of tofu! Like, how obvious is that? Tofu has a neutral flavor, contributes protein, is less expensive than cashews; in fact it turns out that making vegan cheese sauce with tofu is cheaper, and easier, than any of the other methods!
Now, of course, if you prefer, we also have a recipe for vegan cheese sauce made out of cashews, and a recipe for vegan cheese sauce made out of coconut milk, and they are both delicious as well. So now you have your pick of three vegan cheese sauces to suit your taste, whims, and dietary needs.
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A note about the tofu: This recipe uses the shelf-stable silken tofu that you get in those little boxes and which is usually found on the shelves in the Asian food section of the supermarket. Do not try this with the water-packed kind that is in the refrigerator case. We get ours here on Amazon, and it looks like this:
Thank you! ❤️
*Receipts will come from ISIPP.
The Morinaga Mori Nu brand perfected the process by which they make tofu in these shelf-stable, aseptic “Tetra Pak” boxes. They say, on their site, “One major difference between Morinaga and other tofu in the market today is the award-winning aseptic packaging process. During this packaging process, the food inside is never exposed to light, air, or bacteria, all of which can lead to spoilage. Developed by Tetra Pak of Sweden in 1979, this proprietary packaging is unique,” adding that “This means Morinaga Silken Tofu offers you the freshest flavor with no sour taste and no bacterial contamination while at the same time assuring you of complete nutrient retention.”
Easy High Protein Vegan Cheese Sauce Made with Tofu
1 box shelf-stable “tetra pack” silken tofu
1/2 cup nutritional yeast (“nooch”)
1 heaping tablespoon vegan mayonnaise
1/2 teaspoon salt
1/4 teaspoon turmeric (for color, may be omitted)
Put all ingredients in a high-speed blender and blend until smooth.
That’s it! See? We told you it was easy! If you want to warm your cheese sauce up, microwave it for 15-second intervals, stirring between each interval. It is not recommended to heat this sauce on the stove, as it may stick even using very low heat.
You can also fold this vegan cheese sauce into already cooked pasta, and then bake it in the oven (we do it at 350° for 20-25 minutes).
What we have not done yet, but plan to at some point, is to mix salsa into it, warm it, and serve it with corn chips. Yum!
How do you plan to use it, or how have you used it? Let us know!
Macaroni & Cheese with Tofu Cheese Sauce and Costco Quinoa Macaroni
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