This one-pan, 7-ingredient, 5-minute vegan cheese sauce is super simple to make and versatile for pasta, burgers, as a vegan nacho cheese sauce, drizzled over veggies, etc. - Plus, this recipe is cashew, potato/carrot, and blender-free!
In a small pot over medium heat, heat the oil. Lower heat, add the flour and stir until your roux has a smooth consistency.
Add the remaining ingredients and stir over low heat until it thickens to form a nacho cheese sauce.
Notes
Adjust the thickness: If the dairy-free cheese sauce is too thick, add a little more plant-based milk. If it's too thin, add more flour (in a slurry, so the sauce is lump-free).
For a richer color: The color will vary depending on what vegan cheese you use. Add a pinch of turmeric powder if you want more of a golden yellow vegan nacho cheese/ cheese sauce.
For the creamiest consistency: Use thicker, high-fat dairy-free milk like canned coconut milk.