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!
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
Vegan cheese options
Though there were a few packaged vegan cheese sauces available, all of them were loaded with artery-clogging saturated fat, and that is something I was trying to avoid. I had already been able to bring my blood pressure and cholesterol down dramatically (from 220 to 141, and my husband’s from 305 to 157), and we needed a healthier option.
One day I was browsing vegetarian online recipe sites and found a beautiful picture of a cheese sauce but, unfortunately, when I looked at the ingredient list it too had some unhealthy ingredients like coconut oil. Did you know that coconut oil is 90% saturated fat? Lard is only 40%! Check out this short video about the nutrition in coconut oil.
Since most of the ingredients were from whole food plant-foods, I decided to try Terri Tweaking it to see what I could come up with. After only about 30-minutes playing around with it in the kitchen, it was amazingly delicious. It’s by far the best vegan cashew cheese sauce!
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Best vegan cheese sauce recipe ever with Three Versions
Originally, I made it with 1/2 cup raw cashews.
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.
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 for vegan cheese sauce
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
How to make this 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.
Dice up 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 mason jar which makes defrosting it later in the microwave much easier. Simply remove the lid and place in microwave to defrost.
Once it 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 fresh made then.
InstantPot instructions
Yes! You can also use your InstantPot to make this cheese sauce!
Simply add the potatoes, carrots and one cup of water to your Instant Pot. Set on MANUAL for 12 minutes. Once finished, allow to naturally release for 10 minutes then add all other ingredients to a blender and process until smooth. Easy-Peasy!
*Original publish date February 02, 2015.
RECIPE CARD BELOW
Tips to remember when making this vegan cheese sauce
- 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.
Your 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
- Sweet Potato Cheese Sauce
- Vegan Ricotta
- Vegan Parmesan 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
Other uses for this cheese 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!
Follower Comments
This is so delicious and easy to make. I’ve been making it now for months so thank you for the recipe. I love it so much that when I’m chopping up the veggies I just chop double the amount and freeze for next time. It makes this easy recipe even easier!–Mary W.
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. Then sauce 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.–Diane
No-cheese sauce 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
If you make this recipe, please consider RATING it and leaving a COMMENT below. I love hearing from you. And remember, SHARING IS CARING!
Best Vegan Cheese Sauce
I use this cheese sauce for everything--nachos, tacos, pizza, baked potato and steamed veggie topping, and so much more!
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 Tbsp nutritional yeast flakes
- 1 Tbsp lemon juice
- 1 tsp salt
- 1/2 tsp 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.
- 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. It makes approximately 1 quart and can be stored in the refrigerator for up to 2 weeks.
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.
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Nutrition Information:
Yield: 10Amount Per Serving: Calories: 57Total Fat: 2.3gFiber: 2gProtein: 3g
Plant-Based Vegan Starter Kits $27
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!!!
Love it too! Thank you! 😀
Does it make a difference if you use russet potatoes (starchy) or non-starchy potatoes?
Hi Carrie, I’ve used russet, red, and sweet potatoes in this cheese sauce with great success.
Hi Terri.
In your own cheese sauce are you referring to white beans in a can?
Yes, that’s right. When I use white beans, I usually make this with canned white beans, but freshly cooked works well too.
I’ve just started eating WFPB and this is the first cheese sauce I’ve made, and it was so easy and tasty! Thank you for sharing!
Wonderful! So glad you liked it. Wishing you the very best on your new journey!
Does this freeze well?
It will freeze, but after defrosting it needs to be mixed well again, either with a whisk or even in a blender. Still taste great after freezing.
We love this sauce!! I double it and freeze 1/2 and I also add in a tsp of white vinegar to give it a bit more ‘tang’. I use 1/2 cup of cashews and 1/2 cup cannellini beans, makes it lovely and creamy. I get 6 cups from this batch and my family loves it as Mac and cheese and I eat it on everything 😆
Thanks for bringing back mac and cheese back into my life after 8 years vegan. I think I actually like the vegan version more✌🏼💕🙌🏼
That’s so awesome to hear! Just recently, I’ve begun to freeze some too. It makes it so much easier when I want to make nachos or tacos. Thanks for the great feedback!!
I am going to try this it looks good but every cheese sauce that I have made does not taste like cheese. I will let you know after I make it. I sure hope it’s good because I miss that cheese in so many dishes I make
Thanks
Hi Sandy- I look forward to hearing about how you like this cheese sauce!
Terri, I would like to thank you for the fabulous no cheese sauce recipe. The company I work for has a company meeting lunch every quarter, there are a few co-workers who are gluten intolerant and some are vegetarians. I sought a website that would help me find recipes to suit all employees for lunch. I made the cheese sauce with white beans, I tasted it and I felt the sauce was a bit salty, but the next day it was fine. I am anxious to make the mozzarella cheese sauce, my son is lactose intolerant and he misses pizza with cheese and mac & cheese. I viewed the chocolate mouse and I’m off to the store for tofu. Thank you again, who knows I might be swinging on the vegetarian-vegan vine.
Hi Teresa- Oh, how I love reading wonderful feedback like your comments! I am thrilled that the cheese sauce turned out so well for your company party. I’m betting you’ll be every bit as happy with the mozzarella and chocolate mousse. I hope you’ll let me know how those go over as well!
Terri
Thank you so much for this recipe. It tastes amazing. We used it on roasted vegetables and as a dip for chips.
I has so many uses, doesn’t it? Thanks so much for letting me know that it’s a hit for you!
I recommend this cheese sauce to everyone who goes plant based and is missing cheese!!! Close as you are going to get. I’ve tried several other recipes and this was my personal favorite. I don’t know what I would do without it. I even put it on lightly sautéed kale over mushrooms and peppers/onions for breakfast everyday to help me get all my greens in for over a year now.
It freezes well it in individual servings (in muffin tin) so none goes to waste.
You can make it have a little more kick when you want by adding 1/2 a roasted red pepper and a chipotle red pepper, but its good as is too.
Thanks for sharing it with us!!
Diane- How wonderful to read your review for this recipe! Thanks so much! Oh, and I love your idea for freezing it in muffin tins for the perfect individual servings. That’s brilliant!
This recipe was so good! I doubled the recipe and used all cannellini beans no nuts.
I love that white beans are just a good option in this recipe. Thanks so much for letting me know that you enjoyed it!
Hi, Terri,
Oh my goodness, this is THE BEST CHEESE SAUCE EVER!!!! I made it to put over broccoli, and I couldn’t stop eating the broccoli!!!! I will be using the cheese sauce for pizza and also for your macaroni and cheese recipe and everything else I can put it on!!!!
I really appreciate your Vegan recipes!!!! Thank you so much!!!!
Hi Antoinette- How wonderful to hear! We use this cheese sauce on everything too. You might like to know that it freezes well if you want to save some for later. When I defrost it and then toss it back into the blender for a quick spin, it comes out perfectly creamy again. I hope you continue to find great ideas to use it on!