This the holy grail of vegan "Cheese" sauce in our house! This has come about after years of trial and error and is hands down, the most versatile, easy and best tasting cheese sauce we've had!
Use this for mac and cheese, drizzled on pizzas, nachos, quesadillas, lasagne, grilled cheese sandwhiches, dip for veggies... we have so many uses for it!
For 1 Batch(es)
Tapioca or rice flour could also be used in this recipe. It may alter the consistency, however. Rice flour is a good option to sub for the wheat flour as it thickens well and is mild tasting. Tapioca can be used in place of the corn starch successfully, however, the mixture will be a little more "stringy" and "stretchy" (like cheese!)
Store in the fridge for up to 5 days.
Keep some in a squeezy bottle to squirt onto pizzas and nachos!
This cheese sauce is nice and thick when cool and can be spread onto sandwiches for grilled cheese.