cooking course and family 200 (Small)

Does vegan cheese sauce without cheese really work?

Beautifully. And without getting lumpy (or making you lumpy) to boot!

This vegan cheese sauce is a superb way to get more veggies into kids – particularly the not-so-popular leek and cauliflower variety.

Serve with broccoli or over pasta, a baked potato, beans and rice … think mac n’ cheese!

It’s adapted from the Forks Over Knives cookbook, and I highly recommend the FOK movie – it’s a life changer.

Vegan cheese sauce


2 large leeks or 1 leek and half a cauliflower
1/3 block of tofu
2 Tbl savoury/nutritional yeast flakes (not Brewer’s yeast)
1/4 cup roasted cashews
Zest of 1 lemon
4-8 Tbl plant milk as needed
1 tsp stoneground mustard (optional)
1 garlic clove crushed
Salt and pepper to taste


Steam saute leeks and cauli in 1/4 cup vege broth or water.
Roast cashews at 180. Watch carefully!
Blend with remaining ingredients until creamy – adding plant milk to desired consistency.
Return to saucepan for gentle reheating. Adjust seasonings.

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