Active Time

　　10 minutes

　　Total Time

　　10 minutes

　　This dairy-free cheese sauce recipe yields more sauce than you need for two vegan cheesesteaks, but it keeps well in the refrigerator for five days if you want to make more sandwiches later in the week. It’s also a great topping for veggie burgers or dip for crispy potatoes.

Ingredients

　　4 oz. firm tofu (¼ of a 16-oz. block), cut into cubes

　　¼ cup neutral vegetable oil

　　¼ cup nutritional yeast

　　1 Tbsp. IPA-style beer

　　2 tsp. lemon juice

　　1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

　　Purée 4 oz. firm tofu (¼ of a 16-oz. block), cut into cubes, ¼ cup neutral vegetable oil, ¼ cup nutritional yeast, 1 Tbsp. IPA-style beer, 2 tsp. lemon juice, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender until smooth.