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.
Why You’ll Love This Vegan Cheese Sauce
- Cashew or white bean option: Make this creamy vegan cheese sauce with raw cashews for extra richness or white beans for a lower-fat, nut-free option. Both versions blend up beautifully smooth and creamy.
- Rich, creamy, and cheesy: Potatoes and carrots create a naturally thick and velvety base, while nutritional yeast, lemon juice, and seasonings give the sauce plenty of savory, cheesy flavor—without any dairy.
- Made with simple, wholesome ingredients: There are no complicated ingredients here! This easy plant-based cheese sauce is made with everyday foods like potatoes, carrots, onion, nutritional yeast, and spices.
- So many ways to use it: Pour it over vegan nachos, drizzle it on baked potatoes or steamed broccoli, stir it into pasta, or use it in veggie lasagna, casseroles, burritos, and grain bowls. It’s one of those sauces you’ll find yourself reaching for again and again.
- Easy to make: Everything gets cooked until tender and blended until creamy, making this an easy vegan cheese sauce for weeknight meals, meal prep, and quick snacks.
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 it 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
You only need a handful of simple plant-based ingredients to make this creamy vegan cheese sauce with potatoes and carrots. Cashews make it extra rich and creamy, or you can use white beans for a lower-fat, nut-free version.
🥔 Potatoes – Russet potatoes are my favorite because they blend up beautifully smooth and help create the thick, creamy texture of this dairy-free cheese sauce. Other potato varieties will work too.
🥕 Carrots – Carrots give the sauce its beautiful golden-orange color while adding natural sweetness, vitamins, and antioxidants.
🧅 Onion – Adds savory flavor to the potato and carrot base and gives the finished sauce more depth.
🥜 Raw cashews or white beans – Cashews make the sauce especially rich and creamy. For a nut-free and lower-fat vegan cheese sauce, white beans are a terrific substitute.
🌱 Nutritional yeast flakes – This is the ingredient that gives the sauce its signature savory, nutty, cheesy flavor without dairy.
🍋 Lemon juice – A little acidity brightens the sauce and balances the rich, savory flavors.
🥣 Vegetable broth – Use the flavorful broth from cooking the potatoes, carrots, and onion. It helps everything blend into a silky-smooth sauce.
🧂 Seasonings – Garlic powder, paprika, cayenne pepper, and salt round out the flavor and add just a tiny hint of heat.
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, it 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, so I 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 preferences. 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, 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 creamier.
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 onions in a pot and allow them to cook until the 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 the 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 to 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 the 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 it to the blender. Add all the remaining ingredients and blend until smooth.
- I have a Vitamix blender, so I 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 them to this recipe will help this recipe come out creamier.
- 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 cup cashews and 1/4 cup white beans to lower the fat content while keeping the rich, creamy texture and flavor.
- Now, it's ready to use in nacho cheese dip, mac-and-cheese, a 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.
About Terri Edwards
Hi guys! I’m the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I’m passionate about sharing healthy recipes and tips to help others care well for their health and the bodies God has given us. I’m so glad you’re here! Read More…
Can you substitute cashew butter vs cashews? If you can, how much should I use? Thank you it looks yummy.
Hi Jill- I haven’t tried using cashew butter in this but would be really interested in hearing how it turns out. Maybe try using 4 Tbsp.
This is the first time I have tried a cashew based cheese sauce.
Yum!!
Thanks so much… I will most certainly make it again many many times!
I will also try it with the beans.
Hi Terri,
I make your cheese sauce frequently and always have some in the refrigerator.
Can the sauce be successfully frozen? If so, any special instructions?
Thanks,
Bev
Hi Bev- Yes, the cheese sauce can be frozen, and I do it all the time. When you defrost it, just put it back in a blender and process for a minute or two, and it will become nice and creamy again. I’m so glad that you like it, and thanks so much for letting me know.
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!
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!
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!
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!
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!
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!
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!!
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.
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!
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.
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.
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! 😀