Store-bought vegan cheeses do the job and I use them when necessary. But less is way more. They are filled with oils and additives. They highlight the difference between “vegan” and “whole food plant based diet.” The later is best, but sometimes compromise is called for. 

Lately there are lots of recipes out there for homemade plant cheeses. This one is adapted from Molly at Clean Food Dirty Girl. I was pleasantly surprised. I doubled the batch as I cook for a crowd, and have served it in soups, over veggies, made toasted cheese, quickie pizzas and even eaten it plain. The flavor is fantastic and it reheats well-enough. 

 

Print Recipe
Vegan Mozzerella Cheese Sauce Recipe
Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness, available on Amazon. Follow her on Facebook and see more at colleenkachmann.com
Prep Time 10
Cook Time 10
Servings
Ingredients
Prep Time 10
Cook Time 10
Servings
Ingredients
Instructions
  1. Place all ingredients into blender. Blend until super smooth. Pour mixture into saucepan. Cook over medium heat for 8-9 minutes, stirring constantly as it becomes thick and gooey. Continue to stir until all lumps are gone.