Creamy, rich nutritional yeast cheese sauce comes together in just 10 minutes on the stovetop. It's great for dipping tortilla chips, drizzling on veggies, and even using in place of dairy cheese for dishes like nachos or mac and cheese.
Melt the vegan butter in a pan over low heat, then add the flour, salt, and spices and whisk until it's combined. Things are going to get crumbly. It's ok!
Whisk in the nutritional yeast. At this point, you'll have a even more crumbly mixture, but don't panic. It's going great!
Slowly add the miso-water mixture while whisking constantly until you have a smooth mixture. You can add more water , if needed. If the sauce is seeming thick and/or gummy, don't panic! Just add more water, stirring when you add, until it's smooth and creamy. How much you'll end up needing depends on your pot, your stove, and how you measured the flour and nutritional yeast.
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Notes
Leftover nutritional yeast cheese sauce will keep for up to a week in the fridge. Reheat in the microwave or on the stovetop, whisking in a little bit of water, if needed, to get it smooth.This sauce is coconut-free and nut-free. You can make it gluten-free by using chickpea flour in place of the all-purpose flour. If you do use chickpea flour, make sure you roast it in the pan, stirring constantly, until it doesn't smell strong anymore. It can also be soy-free, if you choose a soy-free vegan butter.