Guysssssss, I don’t even have words. Words for how flippin’ good this cheese sauce is. I’ve tried lots of other vegan cheese sauces before, but not one of them hold a candle to this savory masterpiece.
This cheese sauce has a soaked cashew base, which makes it velvety smooth, and ohhh-so-creamy. I use a combination of nutritional yeast, smoked paprika, and liquid smoke to create a smoky cheese flavour that pumps through the roof like an accountant at a Saturday night rave.
The almond milk gives it extra richness and creaminess, but you can totally sub water if you don’t have any. I used water the first time I made it, and it still came out heavenly.
Who doesn’t love roasted garlic?? If you put your hand up, I’m not sure we can be friends. Just kidding, I’m friends with everybody. And you are guaranteed to be friends with everybody too if you bring this dish to any future event! Promise!!
This recipe is so easy to make that it’s almost unfair how good it tastes. The longest part is waiting for the broccoli and garlic to roast, where you can simply kick back and soak in the amazing aroma that will surely be wafting through your house!
I have also made this snack using caramelized onions instead of roasted garlic, which was fantastic. To caramelize onions, simply add a big glug of oil (I recommend grapeseed or avocado) to a large skillet (cast iron is best), and add a whole diced onion. Cook on medium heat, and once translucent, add a few tablespoons of coconut sugar and a pinch of salt. Cook for a few minutes until the sugar is nicely incorporated into the onions. Voila!
If you can’t track down liquid smoke (I found mine in the condiment aisle at the grocery store), this recipe is still bangin’ without it. In that case, just toss in an extra ¼ tsp. or so of smoked paprika, and a dash of cayenne if you’d like some kick!
This recipe serves amazingly on its own as a hearty, comforting side for any fall or winter occasion, but Brandon and I have been eating it over rice pasta for an easy, incredible dinner. You could definitely swap quinoa or rice for pasta noodles with great success. The sauce would also taste amazing atop my Mouth-Watering Mushroom Dips!
Friends, I highly encourage you to make this dish ASAP. The sauce keeps in the fridge for at least a week, and makes such an amazing last-minute dinner idea.
Alright, no more yackin’ – let’s get to it!!
Smoky Garlic Cheese Sauce With Roasted Broccoli
The most comforting, satisfying, flavour-poppin' vegan cheese sauce you will EVER make!!
- 6 cups chopped broccoli
- 2 tbsp olive oil
- ½ tsp. sea salt
- 1 ½ c. cashews
- ¾ c. nutritional yeast
- 3 bulbs garlic
- ¼ c. olive oil
- 1 c. almond milk
- 2 tbsp lemon juice
- 1 tsp. smoked paprika
- ¼ tsp. liquid smoke
- ½ tsp. salt
- Fresh ground pepper
- Preheat the oven or toaster oven to 400 degrees.
Soak the cashews in a bowl of warm water for 15-20 minutes.
Using a sharp chef’s knife, slice the tops off the bulbs of garlic, so the cloves are exposed.
Place the bulbs on a piece of tin foil, and drizzle some olive oil over the tops. Add a pinch of salt, and wrap the tin toil up so no air escapes.
Toss the garlic in the oven for 30-40 minutes, or until tender. The cloves should feel soft all the way through, but they should still hold their shape.
- Once done, remove from the oven and allow to cool for a few minutes before removing the cloves from their skins.
- Drain the cashews and give them a quick rinse before tossing them into a blender.
Add the nutritional yeast, peeled garlic, olive oil, almond milk, lemon juice, paprika, liquid smoke, salt, and pepper, and blend, starting on low and working your way up to medium-high until you have a smooth, creamy cheese sauce.
Chop the broccoli into bite size bits, and toss in a large mixing bowl with the olive oil and salt until each piece is evenly coated.
- Place the florets on a baking tray, making sure not to crowd or stack them, otherwise they will steam, not roast.
Pop into the oven on the middle rack, and roast for about 30-40 minutes at 400. When done, the broccoli will be tender all the way through, and the tops will be brown and crispy.
Allow them to cool for a few minutes before dipping into the cheese sauce. Voila!
The amount of broccoli used makes enough for 4 people to have a decent snack. If you are serving more than that, adjust the amount of broccoli accordingly.
As always, nutritional information is a rough estimate. For full explanation of nutritional content, please read the Disclaimer.
If you made this recipe, I would be so honoured if you could rate it, share it, and leave a comment. Also, don’t forget to take a photo, tag @thedeliciousmanifest on Instagram, and hashtag it #thedeliciousmanifest. Thank you so much!!
Also, if you’re looking for more great dip ideas, be sure to check out my Easy Olive Tapenade, which is sure to be the shining star on any table!