Recipes Plant-based cheese Vegan cheese sauce
Vegan cheese sauce

Vegan cheese sauce


Steam the cauliflower until tender.

Keep approximately 1-2 cups of the cooking water.

Place the cauliflower in a blender with tahini, lemon juice, nutritional yeast, salt, olive oil, turmeric and mustard.

Add just a little of the reserved cooking water as needed, in order to blend your cheese sauce into a semi-think but consistency.

If additional ‘zing’ is required, consider adding more lemon, tahini, yeast or mustard.

Use as a dipping sauce for carrot sticks and corn chips, or add to pasta for an easy, healthy mac n ‘cheese’.

Recipe courtesy of Marie and Kenny, SAFE supporters.


  • Half a cauliflower
  • 2 Tbsp tahini
  • Juice of 2 lemons (medium sized)
  • 1 Tbsp nutritional yeast
  • 1-2 Tbsp salt
  • 2 Tbsp olive oil
  • Turmeric for colour (optional)
  • 2 Tbsp American mustard
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