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.
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.
What is the measurement for beans? in the nut free option. Is it the same as the cashews?
Hi Emily- That’s correct–the measurement for the beans is the same as for the cashews.
I have tried many plant based sauce recipes, most were bland, some downright disgusting. THIS is PERFECT! I’ve had it on salad, baked potatoes, as a dip for tortilla chips and vegetables and last night I used it in place of yoghurt with my curry. There’s a teeny bit left. There are some leftover mashed potatoes and cooked Kale in the fridge. Think I’ll mix them up and air fry them and maybe put some tobasco in your sauce. Mmmm – can’t wait (and I’ve only just had breakfast)! Thankyou.
Hi Eileen- I love the way you think! We put this cheese sauce on so many things. Glad that you enjoyed the recipe.
We really like this. My husband said he could not tell it wasn’t real cheese, and that says a lot coming from him. Thank you for a yummy creamy cheese sauce recipe that’s actually healthy. Wow!!!
Hi Leila- That’s fabulous to hear! So glad that you and your husband liked the cheese sauce so much!
This is the best vegan cheese sauce ever!!!! So easy to make and so extremely delicious!!! My taste buds are in heaven!!! Thank you so much for the recipe!
Katrina- YAY! That’s awesome, and I’m thrilled that you liked it so much. Thanks for the positive feedback!
So are the white beans raw dry, raw soaked, or cooked before adding to the recipe?
Anita- The white beans need to be fully cooked before using them in this recipe.
This was really good , so far a favorite ‘fake cheese’ .. I used half cashews and half butter beans . I’ll keep switching out the beans til I see which one I like the best , but this is super good!
This is the best cheese sauce! I’ve tried so many and was about to just give up but decided I’d try one more time. It has some ingredients of other sauces I’ve tried but for some reason this one is perfect! I used a quarter cup of cashews and a quarter cup of white beans. Made it several times already, thank you Terry!
LOVE, LOVE, LOVE this recipe. It was very satisfying in my vegan burrito bowl and I am looking forward to using it in many other dishes.
This is good stuff…I made it twice in 3 days. First, we used it on tacos and refried beans, then we used an entire batch on bowtie pasta for a “mac n cheese” effect. We love this stuff. It tastes so awesome! We really like the texture. I don’t have a Vitamix blender, but I let my blender run for about 1 minute on high and it was totally creamy. Thank you so much for such a great recipe!
Hi Brian- Your house sounds a lot like mine. We use this stuff on everything. I’m thrilled that you liked it, and thanks so much for letting me know. 🙂
Are you talking about using canned beans or cooked beans or dry beans? Apparently I have no idea how to cook with beans lol
Hi Melody- The beans should be already cooked, but you could use canned or freshly cooked in an Instant Pot. Personally, I like to use canned beans in this recipe for convenience.
I just made this and loved it. I used it as a layer in my vegan enchiladas and it added so much to them it felt like there was melted cheese in there. Thank you for posting and I am going to have to refer lots of friends to this recipe!
Hi Annette-
Serving this on enchiladas sounds fabulous! I’m so glad that you liked it, and thanks for sharing with your friends.
Fabulous Terri..!!! Just now made this after my brother sent the recipe to me. I used cannellini beans. Made the recipe per your instructions. It tastes great!! Tonight I’m having nachos with all the veggies and this cheese sauce. Tomorrow, baked potato and broccoli with some sauce. I hate to be cliche but this is a game changer for me. Thank you!!
Hi Frank- YESSSS! I just made a batch of it this week too. We ate nachos Tuesday for dinner and plan to have taco potatoes this week too. So glad that the recipe is a game-changer for you too! Thank you for the great feedback.
Hi Terri!
We are feeding our plant based little one by the baby led weaning method and this looks like a great recipe for all of us. Being able to sneak in extra veggies is a plus, as well.
I’m wondering if you know of a way to maximize the flavor while ommiting the salt? Is there an herb or spice that could be subbed in?
Thanks!
Hi Shawna- I haven’t made the cheese recipes without salt before, but you might try this new spice blend from Dr. Michael Greger to see how it works in this recipe. https://eatplant-based.com/savory-spice-seasoning/
This cheese sauce is aaaaaamazing! I honestly didn’t think it would be that good. Even my eater fiancé likes it!
Thank you SO much for sharing your yummy-looking recipes. I’m new at this lifestyle, and I just found your site. I have book-marked several of them so I can try some out today! Many blessings!
Hi Jeanne- Welcome! I’m so glad that you found my site too. I hope you will find lots of new recipes that you love here. Many blessings back to you as well. 🙂