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side view of vegan cheese sauce in a mason jar

Vegan Cheese Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Gigi & Sersie
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Diet: Vegan


This delicious creamy vegan cheese sauce is made from potatoes, carrots, and cashews. It's oil-free, soy-free and kid-friendly. This cheese sauce goes beautifully on broccoli, as a dip with Oven-Baked Tortilla Chips, and is used to make Vegan Mac 'n Cheese.  #vegancheeserecipe #healthyveganrecipes #danielfastrecipes #plantbasedcheese #oilfree #nooil


Units Scale
  • 3 1/2 to 4 cups russet potatoes, peeled and chopped (about 3 medium potatoes)
  • 1/2 cup chopped carrots (about 1 medium carrot)
  • 1/2 cup raw cashews
  • 5 Tbsp nutritional yeast
  • 2 1/2 tsp garlic powder
  • 2 1/2 tsp onion powder
  • 1 Tbsp fresh lemon juice (about 1/2 medium lemon)
  • 1/4 tsp cayenne pepper
  • salt to taste (I use about 1/2 tsp)


Boil peeled and chopped potatoes and carrots in a medium-large pot of water for 15 to 18 minutes. Add cashews to the pot and continue boiling for another 4 to 5 minutes. Potatoes and carrots should be fork tender. Strain potatoes, carrots, and cashews and retain the cooking water (set aside).

Add one cup of the potato-carrot-cashew cooking water you set aside, and all other ingredients, to a high-speed blender. Blend and add more water until you reach desired consistency.

Enjoy this cheese sauce over broccoli, oven-baked or air-fried potato wedges, grilled or roasted mushrooms, baked potato, or Oven-Baked Tortilla Chips. Or use this as the base for Vegan Mac 'n Cheese.

Store leftovers in an airtight container in the refrigerator for up to 4 days. 



  1. Knife
  2. Cutting board
  3. Measuring cup
  4. Measuring spoons
  5. Medium-large pot
  6. Strainer
  7. Blender
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Sauces
  • Method: Stovetop
  • Cuisine: American