4 minute Cheeze Sauce

This super speedy plant-based cheeze sauce is quickly becoming a staple around my house. We’ve eaten it on cauliflower, turned it into grilled cheeze, and used it for an awesome dairy-free spinach dip, with more recipe ideas to come!


There’s tons of cheeze sauce recipes online, but the ones that I’ve come across have numerous ingredients and if nut-based, typically require soaking or other preparation time. This recipe uses just 5 ingredients (including water and salt!) and takes less than 4 minutes to make. The not not secret ingredient is ground almond meal, which is used in place of the usual whole nuts.

no_soaking_IMG_2472Depending on where you live, ground almond meal might also be called almond flour or blanched ground almonds. It’s usually in the baking section of the grocery store. In my store, buying it as almond flour was the cheapest way to go.

I wanted this recipe to be fast and versatile enough to work with lots of foods and different flavours. It’ll be perfect anywhere you want a bit of stretch in your cheeze.

Here’s a quick demo video that shows the final consistency, along with some pictures of different recipes you can make with it, including  Cheezy Roasted Cauliflower with Smoked Almonds and Dates, a hot chili grilled cheeze, and awesome dairy-free spinach dip, with more recipe ideas to come!


Note: This makes about 1/3rd of a cup. Since it’s so versatile, you might want to double the amount and store it in the fridge. Just reheat over low heat to get it to return to the right consistency.

  • 1/4 cup almond flour {also called almond meal, or ground blanched almonds. I used Bob’s Red Mill Super Fine Almond Flour. This is not a sponsored post. }
  • 1/2 cup water
  • 1 tablespoon tapioca starch (also called tapioca flour). {This provides the stretchiness factor.}
  • 2 teaspoons nutritional yeast. Add more to taste. {This provides the cheesy undertone. If you’ve never used nutritional yeast, aka nooch, read about why vegans love it here, in The Elephant in the Room section.}
  • salt to taste {Dairy-based cheese is pretty salty, don’t forget that! Salt level is pretty personal but I’d suggest starting with about 1/4 teaspoon of regular table salt.}
  • optional:
    • dried spices such as garlic powder, chili powder, smoked sea salt (in place of table salt). Add these in to the blender.
    • other flavourings such as chopped fresh basil, minced jalapeños, sun-dried tomatoes. Add these during the cooking stage.



  1. Optionally, for smoother sauce, add all the sauce ingredients to a blender and blend for 30 seconds or until well-blended.
  2. If you used a blender, pour the sauce into a small saucepan. Otherwise, just put all the ingredients in the saucepan and stir well. With the heat on medium to medium high, cook the sauce, stirring constantly. It may go through a quick phase where it looks like it is curdling. Keep stirring and it should be fine. Once stretchy and thick, turn off the heat. This takes me about 1.5 minutes but I have an induction cooktop which heats up really quickly. Yours might take a bit longer to heat but the cooking time should be just a few minutes.
  3. Enjoy! It’s now ready to use to sauce up your veggies, use in grilled cheeze sandwiches, turn into a delicious plant-based spinach dip, etcetera!

What do you think?

I’d love to hear if you try making this and what you ate it with!


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    • Thank you! I’ve done lots of cheeze with whole cashews and even though I have a great blender I always still had lumpy bits. I thought there had to be a better way! I hope you like it – it’s really a very basic recipe, def good on its own, but perfect for adding stuff too. Let me know how it goes! And look out for Spinach Dip coming soon, which is a riff off of it!

      Liked by 1 person

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