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Vegan Cheese Sauce with Sundried Tomatoes


1/2 can organic unsweetened coconut milk

1/4 cup Daiya® mozz & cheddar shreds

2 tbs. nutritional yeast *optional

1 tbs chopped sundried tomatoes

1/2 tbs. minced garlic, salt, pepper & garlic powder to taste.


1. Add coconut milk, seasonings and minced garlic to sautee pan and bring to a simmer.

2. Once simmering, add sundried tomatoes and Daiya® shreds stirring constantly while returning to simmer until cheese melts into sauce.

3. Serve immediately over stuffed mushrooms, pasta, quiñoa, rice & more.

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