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
- 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.
EQUIPMENT / SUPPLIES
- Cutting board
- Measuring cup
- Measuring spoons
- Medium-large pot
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Sauces
- Method: Stovetop
- Cuisine: American
Keywords: vegan cheese, vegan cheese sauce, veggies, compliant, daniel fast compliant, soy free, gluten free, cashews, nutritional yeast, potatoes, carrots, daniel fast recipes, wfpb cheese sauce, vegan cheese sauce potato carrot, healthy vegan recipes