Best Vegan Cheese Sauce
When I first switched over to a healthy plant-based lifestyle back in 2013, one thing that I really missed was CHEESE. Cheese for pizza, tacos, baked potatoes, lasagna, and so much more. That’s why I came up with this amazing best vegan cheese sauce recipe ever!
One of the best things about it is that it can be made with either cashews or white beans for those avoiding nuts. Better yet, do a combination of both to reduce the fat but maintain the creamy rich texture.
This is the BEST cheese sauce because it’s…
- Versatile and can be made with cashews OR white beans
- Flavor-packed
- Creamy
- Cheeesy
- Veggie-loaded
- Customizable
- Low-fat
- Vegan
- Oil-free
- Freezable
Three versions to choose from
1st Version: Originally, I made it with 1/2 cup raw cashews.
2nd Version: Now, I sometimes sub out white beans–like navy beans or cannellini–to lower the fat content even more. For those avoiding nuts completely, this is a terrific nut-free cheese sauce.
3rd Version: Nowadays, I mostly make with a combination of the two–1/4 cup cashews + 1/4 cup white beans. It has a warm creamy texture with less fat. This easy vegan cheese sauce has so many options!
What is vegan cheese sauce made of?
Incredibly some of the ingredients used to make this amazing cheese sauce are…
- potatoes
- onions
- carrots
- cashews (and or white beans)
- nutritional yeast flakes
- lemon juice
- spices
What is nutritional yeast?
Nutritional yeast is what makes this vegan cheese sauce taste like cheese. It has a nutty, cheesy flavor and is yellow in color. Unlike baker’s and brewer’s yeasts, is a deactivated yeast used for seasoning.
It’s an inactive form of the yeast strain Saccharomyces cerevisiae. Though it is the same strain of yeast bakers use to leaven bread, nutritional yeast has been pasteurized to dry out the yeast. This process helps to extract its nutritional benefits.
Nutritional yeast is exclusively for seasoning and cannot be used for leavening in baking. Even so, it can normally be found in the baking section of many grocery stores. I usually purchase my nutritional yeast online.
How to make vegan cheese sauce
I have a Vitamix blender and so don’t take the time to soak my cashews. That thing is powerful and everything that goes into it comes out creamy. However, if your blender isn’t jet engine speed, soaking the cashews in warm water for at least 30-minutes before adding to this recipe will help this recipe come out more creamy.
Begin by dicing up the potatoes, carrots, and onion.
In a medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in a pot and allow to cook until veggies are tender approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
When veggies are tender, drain and place them in a blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.
Now, it’s ready to use in nacho cheese dip, mac-n-cheese, topping for steamed broccoli, or anything else you need a creamy, cheesy sauce in. This recipe makes approximately 1 quart and can be stored in the refrigerator for up to 2 weeks.
I often freeze this recipe when I have lots leftover, which admittedly isn’t that often. Most of the time, I freeze it in a wide-mouth mason jar which makes defrosting it later in the microwave much easier. Simply remove the lid and place it in the microwave to defrost.
Once the cheese sauce is no longer frozen, I place it in my blender and take it for a spin for just a minute which brings it back to its original creaminess. It’s as good as freshly made then.
InstantPot instructions
Yes! You can also use your InstantPot to make this cheese sauce!
Simply add the potatoes, carrots, onion, and one cup of water to your Instant Pot. Set on MANUAL for 10 minutes. Once finished, use a spoon, dishcloth, or potholder to turn the VENT knob for a quick release to allow the pressure to come down. Then add all other ingredients to a blender and process until smooth. Easy-Peasy!
Tips for making this recipe
- Soaking cashews or not. I have a Vitamix blender and so don’t take the time to soak my cashews. That thing is powerful and everything that goes into it comes out creamy. However, if your blender isn’t jet engine speed, soaking the cashews in warm water for at least 30-minutes will help this recipe come out more creamy.
- Potatoes to use. You really can use almost any variety of potato. I love to use russets, red potatoes, or even sweet potatoes. Just make sure they are cooked until soft.
- Save that broth. One of the steps of this recipe is to boil the potatoes, onions, and carrots on the stove. Remember to save some of that broth for adding to the blender.
- Tweaking to your taste preference. Most likely this cheese sauce will come out amazing as soon as you dip that spoon into the blender (after it has stopped, of course) to give it a taste. However, if it needs a little tweaking, first try adding a little more salt or nutritional yeast, as those two ingredients can make a big difference, in my opinion.
*Original publish date February 02, 2015.
Your dairy-free cheese sauce questions answered
Q: How long will this vegan cheese sauce last in the refrigerator?
A: This sauce will keep in the refrigerator for about 7-10 days in an airtight container. I love to use quart mason jars.
Q: Can this vegan cheese sauce be frozen?
A: YES! Freezing is also an option. Simply defrost and place in a blender for a freshen up spin and it will be back to its original creamy texture.
Q: Which vegan cheese is best?
A: All of mine! LOL! Seriously though, I have a lot of different dairy-free cheeses to choose from. That a peek at these yummilicious ones.
- Best Vegan Cheese Sauce
- Cashew Vegan Mozzarella
- Nacho Cheese
- Vegan Ricotta
- Vegan Parmesan Cheese
- Easy Vegan Cream Cheese
Q: What recipes use vegan cheese sauce?
A: I am so glad that you asked! I have a number of great recipes that use this cheese sauce. The options are really endless!
- Cheesy Vegan Scalloped Potatoes
- Loaded Potato Skin Bites
- Vegan Chili Cheese Fries
- Vegan Cheddar Broccoli Soup
- Easy Vegan Pizza
Ways to use this sauce
Who doesn’t love pasta? This vegan oil-free cheese sauce is amazing on mac and cheese as well. It’s the perfect comfort food and can even be made gluten-free by using brown rice pasta.
Just add salsa to this cheese sauce, and you’ve got delicious Nacho Cheese Dip to serve with tacos and nachos. It’s amazingly delicious!
Other ways to use this cheese sauce are:
- Over a baked potato
- On steamed broccoli, cauliflower, asparagus, or another veggie
- Drizzled over pizza, lasagna, or tacos
- In cheezy grits for breakfast
- On my Chili Cheese Fries or Nacho Supreme
- Any other wonderful way you can think of!
Nutritional information
1/4 cup serving (WITH BEANS):
- 5 calories
- 28 carbs
- 0.14 grams fat
- 1.9 grams of protein
1/4 cup serving (WITH CASHEWS):
- 41 calories
- 4.6 carbs
- 1.8 grams of fat
- 2 grams of protein
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from EatPlant-Based
Best Vegan Cheese Sauce
Ingredients
- 1 cup potatoes peeled & diced
- 1/4 cup carrots diced
- 1/4 cup onion chopped
- 1 cup broth from veggies
- 1/2 cup raw cashews (or 1/2 c white beans)
- 4 tablespoons nutritional yeast flakes
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 pinch paprika
- 1 pinch cayenne pepper optional
Instructions
- In a medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in the pot and allow to cook until veggies are tender--approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
- When veggies are tender, drain and place them in a blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.
- I have a Vitamix blender and so don't take the time to soak my cashews. That thing is powerful and everything that goes into it comes out creamy. However, if your blender isn't jet engine speed, soaking the cashews in warm water for at least 30-minutes before adding to this recipe will help this recipe come out more creamy.
- If you prefer, white beans such as northern or navy beans can be used in place of the cashews for those avoiding nuts. Or, even use a combination of 1/4 cashews and 1/4 cup white beans to lower the fat content but keep the rich creamy texture and flavor.
- Now, it's ready to use in nacho cheese dip, mac-n-cheese, topping for steamed broccoli, or anything else you need a creamy, cheesy sauce in. Many of those recipes are linked above.
- This makes approximately 1 quart and can be stored in the refrigerator for up to 2 weeks.
Video
Notes
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Have you ever froze this sauce? Good idea or not?
I have not frozen it before, but think it would probably do just fine. When you defrost it, if it needs to be thinned any, just add a tad bit of veggie broth. I’d love to hear how it works for you, so I can share that information with my followers. Thanks!
I just made this cheeze sauce. I doubled the recipe and tweaked it a bit. It is fabulous…I added 1/2 cup cashews and 1/2 cup white beans as I doubled the recipe as I said so I needed 1 cup anyway. Then when I was done blending all the ingredients with the 2 cups of veggie water which was prefect consistency, I added about 2 to 3 tbsp or so of jarred pickled jalapeños and pulsed the blender to break into small pieces. Thensauce was still very warm from blending so long in the Vita Mix.. And then when I poured it all into a jar to cool, I added several tbsp of salsa to the sauce for even more flavor and it is pure heaven…it will be so delicious over baked potatoes or chili, or on pizza or Mac and cheese or with baked chips, broccoli or other veggies or just about anything one would use warm cheeze s sauce with. Thanks for the base recipe. But if you like a little spice the pickled jalapeños pulsed and the salsa added really puts it over the top. have to quit spooning it out of the jar and eating it…..
OMGosh! That sounds fabulous! I’ll definitely have to give it a try. I love a little spice, though my hubby doesn’t. I’ll make a double batch and spice my part up a bit. Thanks for the info! 🙂
@Diane, thanks for the great ideas to put this sauce over the top. I was so so about it till I tried adding the salsa! Love it now!
I substituted almonds for cashews due to food allergies in this recipe. It turned out very good but the almonds do not fully liquify like the cashews. Its pretty smooth but visually it is grainy. Doesnt taste it though. It seems very similar to yours. Will try white beans next time. Do you have a suggestion for which white bean might work best?
Cheers!
@Michelle, soak the almonds overnight in water in the fridge! I make almond milk & this is the step that makes it all possible!
@Michelle, white beans are called cannelini beans or white kidney beans.
For the white beans, either great northern or navy beans will work well. I also wonder if you soaked the almonds if it would help them liquefy. Not sure, but might be worth a try.
This is my go-to recipe! Thanks so much for sharing! I was going to ask about freezing, but I see it has been asked before. I will give it a try and see what happens. I don’t have much to lose! I prefer Great Northern beans in this and I omit the cayenne pepper and cashews. I “halved” everything in the recipe except the potatoes, beans and garlic powder. I also add onion powder. YUMMO!
So glad to hear that you enjoy the recipe! It’s a regular at my house too. 🙂
Terri, This is sooooo good. I am not always a fan of nutitional yeast in things, so I have always been reluctant to even try it. Well, I made it with the beans. Took a small taste——yummy! I made some vegan mac and cheese for dinner and will try it on baked potato and steamed broccoli tomorrow. Can’t wait. Also made your no meat loaf the other night. Had a delicious no meat loaf sandwich with my salad for lunch today. Thanks for all your great recipes!
I’m SO glad that you liked both recipes! Those are two of my favorites too! We love the cheese sauce on pizza, lasagna, tacos, and baked potatoes too. Thanks so much for your comment. Enjoy! 🙂
@Sandra, so, did you try it without the nutritional yeast? I’m curious because I’ve always been afraid to try it. Thank you
Hi Terrie. Looks so good. Almost all recipes for cheeze or cheeze sauce call for Nutritional Yeast. It seems to give a cheesy taste but alas, I can’t eat it. Is there anything else that might give that taste? Anyone?
Lynn, I have not tried this recipe, but it sounds like it could work for you. If you give it a try, please let us know what you think. http://eathealthyeathappy.com/life-changing-vegan-cheese-sauce-clean-glutenfree/
The recipe above uses a lot of oil. Has anyone left out the oil with success??
Diane, there is no oil in this recipe. What oil are you referring to?
4 tbsps. of oil in that recipe above you suggested to Lynn. I guess one could just leave it out but I pulled it up and that’s what I saw. I also don’t like nutritional yeast so that I why I was looking at it. But I found with adding salsa and chopped pickled jalapenos to your cheese sauce, that I barely, if at all taste the nutritional yeast so I am good with your recipe. I love it……
Had this on a baked potato tonight it was amazing this is going to be my go to cheese sause.
Thank you
Cindy, that’s awesome! I love it on baked potatoes too, as well as steamed broccoli, tacos, pizza, and much more. So glad you like it too!
Oh my gosh! I have FINALLY found a plant-based cheese sauce that I like! After the last failed attempt, I had decided that I was not going to try any more, but then decided to give yours a try and I’m SO glad that I did. It is delicious. I made it a few minutes ago, used 1/2 c. navy beans instead of the cashews, and it was wonderful on a baked potato. I am most excited that I have found something that my four year old granddaughter will be able to eat since she cannot tolerate dairy products. Yeah! Thank you, Terri, for sharing all of your great recipes with us.
What a wonderful message! I am so glad that you and your granddaughter will be able to enjoy this ‘cheese’ sauce! Thank you for letting me know how much you like it, and I love your excitement! 🙂
This recipe is a constant in our house now. Both my husband and daughter are cheese lovers, and my daughter really misses mac and cheese, so this recipe made her so happy. I have to keep a container in the fridge at all times and it never lasts very long. I doubled the recipe last time and it still goes really fast.
We made it with the cashews first and then tried the beans and we found we liked it better with the beans. Works for me, beans are much less expensive and lower in fat!
Thanks!
That’s fabulous news! Thank you so much for sharing. 🙂
Thanks so much for sharing this recipe. I plan to try it tonight.
One note (and please take this in the gentle spirit it is intended): this blog is so heavily monetized with ads that it crashes Firefox and takes forever to load in Chrome. Please keep an eye on that. As much as I love him, I no longer go to Chuck’s BrandNewVegan because there are so many pop ups and ads.
I am sorry that Firefox seems to be having trouble loading in Chrome for you. There are actually only 4 ads on my page (from 2 ad companies), the amazon pictures are just links, not ad companies, that shouldn’t cause any problems. I wish no ads were necessary at all, but they are what pay to keep the site up and going unfortunately. I understand the frustration completely.
Hope you enjoy the cheese sauce! 🙂
Oh my goodness, I just have to tell you, I think my life has been changed! Sounds so silly, but I just (a little skeptically) tried this “cheese” sauce, and it is so delicious. I’ve been trying your recipes and new things for a week now, and I just am so excited that healthy food can taste so good. I must say thank you for your recipes, they are helping me tremendously!
Liz, your comments just made my day! I am thrilled you are loving the cheese sauce and other recipes. We just finished dinner, and it was nachos topped with this cheese sauce. Yum! 😀
Hi Terri! I made more of your cheese sauce today! Sooo rich and yummy with the cashews. ???I will thin it out with your salsa recipe you posted. I do have a question re the salsa. What size cans of fire roasted tomatoes do we use in the recipe? Thank you!!!!?
Sheri, I use a 15 oz can of fire roasted tomatoes for the salsa. So glad to hear that you are enjoying the cheese sauce!
I just now made your cheese sauce and absolutely love it! I’ve tried numerous ones before and always end up pitching them. This is the first time There was a taste I enjoyed and I look forward to using it in many recipes going forward! Thank you 1,000 times over!
That’s wonderful to hear! Thanks for letting me know it’s a winner at your house.