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Creamy Dairy-Free Cheese Sauce from Cauliflower

4.31 from 68 votes

What’s Inside: This nut-free, AIP and paleo-friendly vegan cheese sauce is so good! The extra creamy texture comes from a combination of steamed cauliflower and coconut cream. Best part? It only requires 10 minutes of prep and stays fresh in the fridge for up to 5 days!


front view of dairy-free cheese sauce from cauliflower in closed mason jar

Homemade Dairy-Free Cheese Sauce from Cauliflower and Coconut

Is there anything cauliflower can’t do? In my world, the answer is no. It’s already an easy dairy-free substitute for dishes like alfredo, but now it can be made into this ultra-creamy and decadent sauce that can be served over pasta, displayed on a cheeseboard, eaten as a dip, or mixed into a hearty and comforting casserole.

This dairy-free cheese sauce made from cauliflower is one of the healthiest cheese sauces you’re going to find. Made almost entirely from vegetables, this sauce is lower in fat and calories than most other nut-based vegan cheeses out there. And what I love most, is it’s perfect for those who need to adhere to a nut-free, dairy-free, AIP, paleo, or low-fat diets.

 

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So, for anyone who has special dietary needs and is looking for a healthy, guilt-free, ultra-creamy cheese sauce, this is for you! So, the next time you need a dairy-free cheese sauce recipe, that requires only a handful of pantry staples and 10 minutes of prep, whip up this easy nut-free recipe – you won’t be disappointed!

And if you’re in the mood to try a variety of vegan cheese sauce recipes, be sure to check out my top three favorites in this post.

tip!
Not only is cauliflower an extremely versatile vegetable, but it has a significant source of nutrients and is high in fiber which promotes digestive health and may reduce the risk of numerous chronic diseases. (source)

overhead shot of Creamy Dairy-Free Cheese Sauce from Cauliflower in mason jar

Ingredients

  • 2 cups steamed cauliflower
  • 1 cup coconut cream
  • 2 Tbsp nutritional yeast
  • 1/4 cup water to loosen
  • 2 Tbsp arrowroot starch/flour
  • 1/2 Tbsp lemon juice or apple cider vinegar
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder

How To Make Vegan Cheese Sauce with Cauliflower

spaghetti squash with alfredo sauce made from cauliflower in pan.

Tips and Variations

  • Feel free to add more water as needed to loosen to desired consistency
  • For a slightly different flavor profile, coast the cauliflower in olive oil, toss on a prepared baking sheet, and roast in a 400ºF oven for approximately 30 minutes then blend as recipe card states.

Storage Instructions

Store in an airtight container in the fridge up to 5 days.

Can this creamy dairy-free cheese sauce be frozen?

Sure can! Simply place in a freezer-safe container or freezer Ziplock bag and place in the freezer up to 2 months. When ready to use, allow to thaw overnight in the fridge and then warm up according to directions below.

How do I reheat this dairy-free sweet potato cheese sauce?

When ready to use, reheat in the microwave in 30-second intervals until warmed through, stirring frequently to ensure it’s smooth.
It can also be reheated via stovetop in a small saucepan over medium-low heat until simmering. Whisk frequently to remove any lumps.

Is this vegan sauce gluten-free?

Yes, this cheese sauce is naturally gluten-free!

More Dairy-Free Recipes To Try

Coconut-Cauliflower Cheese Sauce recipe

Creamy Dairy-Free Cheese Sauce from Cauliflower

4.31 from 68 votes
This nut-free, AIP, and paleo-friendly vegan cheese sauce is so good! The extra creamy texture comes from a combination of steamed cauliflower and coconut cream. Best part? It only requires 10 minutes of prep and stays fresh in the fridge for up to 5 days!
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Yield: 6

Ingredients

  • 2 cups steamed cauliflower
  • 1 cup coconut cream
  • 2 Tbsp nutritional yeast
  • 1/4 cup water to loosen
  • 2 Tbsp arrowroot starch/flour
  • 1/2 Tbsp lemon juice or apple cider vinegar
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder

Instructions:

  • Add all ingredients to a high-speed blender and blend on high until well combined. Use in cooking or store in a mason jar for up to 5-days.
Diet: American
Keywords: AIP, dairy-free, nut-free, nut-free vegan cheese, paleo-friendly
Course: Sauce
-Alison Marras
This post may contain affiliate links. Please read my disclosure policy.

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AIP Cauliflower Dairy-free Gluten-free Grain-free Low-carb Nightshade-free Nut-free Paleo Staples Whole30
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17 comments

  1. We made this tonight and it was delicious! After being recently diagnosed with hashimotos and hypothyroidism, it’s been a challenge to find a way to eat the “old’ food I love so much. We poured this cheese sauce over plantain chips and sirloin for a thyroid friendly nacho night! Boyfriend also approved 🙂

    I was wondering if you had a way that could spice it up a bit? We added cumin and it was delish!

    • so stoked to hear that, Nicole – can totally relate and love that you add cumin! That’s a great idea, any spices you enjoy. Maybe garlic or a “ranch” seasoning next time!

  2. This looks so creamy and satisfying!! I was wondering if Coconut Milk can be used in the place of the Coconut Cream?

  3. That sauce looks fantastic. Creamy and flavorful. I haven’t tried this one yet. I’m going to save your recipe and make this.