How to make the ultimate vegan cheese sauce for pasta

You can be a vegan and never ever be missing the taste of cheese, indeed. There are a lot of vegan alternatives to the beloved dairy product, both at supermarkets and at your own kitchen. The ultimate vegan recipe that follows for a vegetable sauce with a taste that reminds this of parmesan cheese -thanks to the soaked cashews- is ideal for pasta, while the simple addition of sauté mushrooms upgrades the taste experience to the top.

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  • 3 tablespoons of olive oil
  • 2 tablespoons flour
  • 500 ml soya or almond drink
  • 100 g cashews, soaked for 4 hours
  • 100 g potato, boiled
  • 100 g sweet potato, boiled
  • 50 g carrot, boiled
  • ½ clove of garlic
  • 2 tablespoons lemon juice
  • 1 teaspoon smoked paprika
  • Salt
  • Pepper
  • 100 g sauté mushrooms (optionally)


  • Put the cashews, the potato, the sweet potato and the carrot in a blender and blend until smooth.
  • Warm the soya or almond drink.
  • Put the olive oil in a pot over medium heat.
  • Gradually stir in the flour, continuously stirring the mix with an egg-whisk.
  • Gradually pour in the soya or almond drink and keep on continuously stirring the mix with an egg-whisk.
  • Lower the heat and then add the rest of the ingredients.
  • Blend the mix with an immersion blender until smooth and simmer it for 10 minutes.
  • Serve on top of pasta and, optionally, add the sauté mushrooms for richer taste.

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