Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Lillian Chou
This dairy-free cheese sauce recipe yields more sauce than you need for two vegan cheesesteaks, but it keeps well in the refrigerator for five days if you want to make more sandwiches later in the week. It’s also a great topping for veggie burgers or dip for crispy potatoes.
Recipe information
Total Time
10 minutes
Yield
Makes about 1 cup
Ingredients
4 oz. firm tofu (¼ of a 16-oz. block), cut into cubes
¼ cup neutral vegetable oil
¼ cup nutritional yeast
1 Tbsp. IPA-style beer
2 tsp. lemon juice
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
Preparation
Purée 4 oz. firm tofu (¼ of a 16-oz. block), cut into cubes, ¼ cup neutral vegetable oil, ¼ cup nutritional yeast, 1 Tbsp. IPA-style beer, 2 tsp. lemon juice, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender until smooth.
Recipe notes
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