May 25, 2021
(updated June 25, 2022)
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!
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)
Store in an airtight container in the fridge up to 5 days.
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.
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.
Yes, this cheese sauce is naturally gluten-free!
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Made my sauce into a creamy tuna pasta……Kids approved!
Woohoo that’s a compliment!
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!
This looks so creamy and satisfying!! I was wondering if Coconut Milk can be used in the place of the Coconut Cream?
Yes you totally can!
Great combo of flavors in this recipe, easy to follow we loved it!
That sauce looks fantastic. Creamy and flavorful. I haven’t tried this one yet. I’m going to save your recipe and make this.
Love the recipe, super healthy and easy to make.
This turned out really delicious! Thanks for the recipe 🙂
This would make a great alternative to an alfredo sauce. Can’t wait to try it!
This looks great! I will try it for sure.
I usually make a vegan cheese sauce starting with a roux but I will have to try this out. Bet it’s really creamy.
That cheese sauce looks amaziiing~ hard to believe it’s so simple to make. Thanks for sharing!
I’ve never seen a vegan version of the cheese sauce that is a yum as this one. Fantastic recipe!
This looks great! Cauliflower is a miracle vegetable- I would love to try this on nachos!