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!
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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.
We have more vegan cheese sauce recipes on this website including my cashew vegan mozzarella, this easy vegan cashew queso, and an amazing dairy-free cheese ball that is perfect for entertaining guests.
Reasons you will love this recipe
- Versatile: It can be made with cashews OR white beans
- Creamy and Flavorful: This vegan cheese sauce achieves a rich, creamy texture and a delicious cheesy flavor that rivals traditional dairy-based sauces, making it perfect for vegan nachos, veggie lasagna, and more.
- Made with Healthy Ingredients: Crafted from wholesome, plant-based ingredients like cashews, nutritional yeast, and spices, this vegan cheese sauce is not only tasty but also nutritious and suitable for various dietary needs.
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!
Ingredients you will need
- Potatoes- Russet potatoes are my pick but other varieties can also be used.
- Onions- Add extra flavor.
- Carrots- That’s right! Carrots add that orange coloring and lots of vitamins and antioxidants.
- Cashews– (and or white beans)- These add flavor and texture.
- Lemon juice- This is for a hint of acidic flavor.
- Nutritional yeast flakes- For that nutty cheese flavor.
- Spices- I include onion powder, garlic powder, cayenne, paprika, salt, and pepper.
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.
Tips & Suggestions
- 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.
How to make vegan cheese sauce
STEP #1: 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.
STEP #2: Dice up the potatoes, carrots, and onions.
I am often asked which knives I use personally, and I have to say that it is Victorinox. They are the same company that makes Swiss Army Knives and the quality is excellent.
STEP #3: 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.
STEP #4: When veggies are tender, drain the water, 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.
STEP #5: Now, it’s ready to use in nacho vegan cheese dip, dairy-free 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.
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!
Freezing leftovers
I often freeze this recipe when I have lots left over, 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.
Which vegan cheese is best?
All of mine! LOL! Seriously though, I have a lot of different dairy-free cheeses to choose from. That a peek at these delicious ones.
Ways to use this sauce
- Mac & Cheese- This vegan oil-free cheese sauce is amazing on vegan mac and cheese. It’s the perfect comfort food and can even be made gluten-free by using brown rice pasta.
- Vegan Cheese Dip- Just add my blender salsa to this cheese sauce, and you’ve got delicious Nacho Cheese Dip to serve with tacos and nachos. It’s amazingly delicious!
- Baked Potatoes- Drizzle it over a baked potato.
- Steamed Veggies- Pour it over steamed broccoli, cauliflower, asparagus, or other veggies.
- Drizzle it over pizza, lasagna, or tacos.
- Grits- Add it to grits to make cheezy dairy-free grits for breakfast.
- Topping- Use it to top my Vegan Chili Cheese Fries or Veggie Nacho Supreme
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
*Original publish date February 02, 2015.
Frequently Asked Questions
Yes. Substitute white beans–like navy beans or cannellini–to lower the fat content even more and make it compatible for those with nut allergies.
To thicken vegan cheese sauce, you can add more cooked vegetables like potatoes or carrots, or use a thickening agent like cornstarch or tapioca starch. Simmering the sauce longer also helps it thicken naturally.
Store it in the refrigerator for about 7-10 days in an airtight container. I love to use quart mason jars.
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.
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
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
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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
-
- 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.
- Nut-free option. Substitute white beans--like navy beans or cannellini--to lower the fat content even more and make it compatible for those with nut allergies.
- Storage and freezing. This sauce will keep in the refrigerator for about 7-10 days in an airtight container. I love to use quart mason jars. 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.
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.
I love this cheesy sauce!
This is my go to cheese sauce, all my kids eat it. Which with 8 kids is an impressive task
That’s awesome! Thank you!
The recipe looks yummy. What kind of beans are used? Canned or dry?
If you make the white bean version of this cheese sauce, canned or making your own beans from dry will work well. I’ve done both with great success. Enjoy!
What type of potato do you like to use in the cheese sauce?
Yukon Gold or Russet?
Thanks!
I have used a number of different kinds with great success. My usual is Russet, but Yukon Gold would work well too.
Love this recipe. Good with cashews or white beans. Great on anything you would use cheese.
LOVE, LOVE, LOVE this cheesy sauce!!! When I open the fridge and can’t think of a single thing I have the energy to fix for supper and spot the canning jar with this cheesy sauce …I get excited every time! …I know I have found the solution and ‘quick & delicious’ is less than10 mins away!!!
Has anyone tried this with sweet potato instead of white?
A recipe link for the sweet potato version is near the bottom of the post. Recently, a classroom of people with diabetes and hospital staff at a South Carolina hospital where I teach regularly test drove it and loved it. The registered dietitian said she actually liked it better than the white potato version.
Made this tonight. Very good!! I added a little more salt, some diced jalapeño and some Gimme Lean Ground “beef”. Awesome nacho sauce!
I printed this recipe at least a year ago but never got around to trying it. I finally rediscovered it again today, making it for the first time. I was very pleasantly surprised. I had it over a big bowl of broccoli and can see this jazzing up any number of vegan dishes. thanks!
Dawn, I am so glad that you were pleasantly surprised! This is a recipe we use on so many dishes, and I hope it will become a new favorite for you too.
Terri,
This cheese sauce is amazing! I’ve tried 2 or 3 other recipes and have not liked them so I was skeptical about trying another one. But…after taking your Food for Life Class I knew I had to try it and am so glad I did. We enjoy several of your other recipes so I shouldn’t have been surprised 🙂
That’s awesome, Brenda! So glad you liked the Cheese Sauce and that things are going well. Wonderful!
This is so easy to make, and tastes fabulous! I made the bean version because I want to be able to eat a lot of it! Thank you so much for this wonderful addition to my recipe arsenal. Love your site!!!!!
You’re welcome! So glad to hear that it’s going into your recipe arsenal!
I have seen this post come up on my Facebook for some time now. I have to admit I was extremely skeptical about it. After reading some reviews I decided to try it. We had mac and “cheese” for dinner tonight and I cannot thank you enough. This was the most delicious thing my husband and I have eaten in some time. I have tried cheese sauces before with daiya and other vegan cheeses and the consistency is always off and it never tastes great. This is incredible. I cannot believe how a potato, carrot, onion and some spices can come together to create such a creamy cheesy comforting sauce. This is a game changer. Thank you!!
I am so glad you tried it and liked it! It still amazes me that potatoes, onions, carrots, and spices can taste so good. Game-changer for my family too. 🙂
I just have a question. You specify unsoaked cashews. Do they not make the sauce gritty?
They always come out creamy for me. If you would like to soak them, that would be just fine too. I just skip that step because it hasn’t been necessary. Either way, I think you’re going to love this recipe!
This is a great recipe thank you. I added half a small roasted capsicum it takes it to another level.
I just made this today and it is WINNER WINNER ENCHILADA DINNER!! I’m so excited to finally have a vegan cheese sauce recipe that tastes so close to the real thing! This is definitely a replay in my kitchen! I’ve shared this recipe with my vegan son and DIL as well as vegan friends along with pictures of my enchiladas.
I tweaked the recipe a little…. I didn’t measure the amount of potatoes and carrots, just kind of eyeballed them so it was probably a little more than the recipe called for. I used white beans instead of cashews. After everything was blended, I taste tested and for me it needed more nutritional yeast and lemon juice (1tbs) and was a little too thin so I added more beans…and a squirt of sriracha…..then it was cheesy perfection! Mmmm
I’m thinking about cooking up a bunch of potatoes onions, and carrots, blending them with the cup of broth and freezing. It would be a time saver for me. Thank you!!!!
Martha, I’m so glad that you love the cheese sauce, and your tweaks sound terrific to me!