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!
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
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!
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 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…
Hi I really want to try this but I HATE the taste of Nutritional yeast… can it be omitted or is there a substitute? I’ve been on the hunt for a nooch free one. Or even a good nooch recommendation that doesn’t taste like the synthetic B vitamins most are made with.
Chantel- The nutritional yeast is what gives it the nutty cheese flavor, and I feel like it’s pretty important; however, I have heard that miso paste can sometimes be substituted for nooch so it might be worth a try.
This one was so good, I immediately made baked potatoes for dinner (microwaved) and made another batch of cheese sauce for the fridge! It’s just that good. No cheese for 7 months and now this. Very happy!
Mary- That’s awesome! I love that you made a second batch so quickly.
I just made this tonight for a potato bar potluck dinner for tomorrow night. It’s so good!!! I put it in the fridge. How do I reheat it tomorrow? Can I just pop it in the microwave?
Hi Christina- I am so glad that you liked it! Yes, reheat it in the microwave, and it’s good to go.
Thank you!!! You are right on time!!! I was just looking for an answer before I leave for my dinner!
Is it possible to pressure can this vegan cheese sauce?
Melissa- I’m truly not sure. Hopefully, others who are more familar with pressure canning can chime in here with helpful information.
Hello from the UK I love trying new recipes from around the world 🌎 But I really don’t like using cups as measurements as you guys do in USA, please could you possibly add a metric weight when possible 😀 thank you 💚
Hi Kate- A few months ago, we added a metric conversion tab to the recipe cards. The cheese sauce recipe is the only one that hasn’t been changed yet, but all others have. I’m so glad it will be helpful for you.
This recipe is outstanding!! I made the cashew version and used just 2 tsp. of lemon juice. No other changes. Can’t wait to try other variations using beans. Thanks so much for posting this. Now I have a sauce I can use for mac-n-cheez this Thanksgiving!
Just finished to make the sauce , I left out about 2 tbs of liquid I would rather add than be to thin . The taste is great but the texture was not what I was looking for for a cheese pizza . I debated making this or the cashew I think the cashew would be better for a pizza but this is great for bake potatoes , pasta and more . To fixe this to my liking I added 2 tbs of tapioca starch cooked it on the stove and its perfect texture to add to a pizza. I used it for my pizza it was the best pizza ever !
Just made this recipe. I doubled it and the only change I made was to use the juice from one can of Rotel instead of the potato water. Also I mixed in the Rotel tomatoes after it was all blended. Excellent!
YAY! That’s awesome, and I love your substitution with Rotel. It sounds yummy!
Can’t wait to make this sauce and also the cheese. Garbanzos count as white beans, no? Glad to see unpeeled potatoes in your picture, so no peel for me. I’ll report back on my garbanzo cheez sauce.
Hey Marge- When I use white beans, it’s usually navy or northern beans. The garbanzos tend to not to be as soft, but I would love to hear if you give them a try.
Ah, interesting about the beans. So you prefer navy and northern beans to cannellini. Also, this sauce (or maybe any sauce that uses potatoes) is best used with hot food and not as a dip for raw veggies like cukes, right?
Hi Marge- Cannellini beans would also work well I think, so feel free to give it a try. The navy and northern varieties are just usually a little softer, and that’s why I tend to go with them. I think this recipe does go better with hot foods, but after you make it, you might want to try it on all kinds of things. 🙂
This cheese sauce is delicious! But mine does not look as smooth and creamy as yours. Do you think that my blender is not as powerful? And is a blender more effective than a food processor to make this sauce creamy?
Connie- I am sure you are spot-on with the reason your sauce isn’t as creamy. My sister recently got a new blender that is more powerful and told me that she can’t believe the difference with this cheese sauce and my cashew cream cheese one. It’s like night and day. I know Vitamix is expensive, but they are SO worth the investment, especially when you use them a lot with a plant-based lifestyle.
Connie, you may try The Beast blender. It is very powerful and not as expensive as the Vitamix. I have both and each is great fir different things.
This doesn’t really taste quite like cheese, but anyone who likes the taste of nutritional yeast will love this sauce. I happen to be very fond of the taste of nutritional yeast. I will be making this a lot! So good on potatoes which is what I had it on last night.
Hi Kim- Awesome! I’m glad that you like it! We eat it on baked potatoes a lot around here. It’s also great on steam asparagus and broccoli.
Terri, I made this sauce this week and popped it in the fridge. Today I made pasta and used half the container on my half box of pasta. My husband tasted it, placed the lid back on the pot, left the room and then he went on ‘repeat three times. I finally asked him if he would like a bowl. ” Yes! ” ” That’s some pretty good stuff! ” High praise from my ‘ only Kraft Mac and cheese’ guy and meat and potatoes Irishman ‘ Good job!
Whoa! This is one of my favorite comments ever! I am thrilled that your husband liked it so much. Thank you for the terrific feedback!
This is definitely the best vegan cheese sauce I’ve ever had. I’ve tried making many and this one is so creamy and cheezy! I like spice so I added some jalapeño brine to mine = perfection.
Le’Anne- I love a little spice too, and jalapeno brine sounds like an excellent idea. So glad that this recipe is your new favorite for vegan cheese sauce!
OMG! This is the best vegan cheese sauce yet. It is excellent. I just made mac and cheese and added broccoli to it. And, I had leftover, soaked cashews only because I didn’t decide to use half cashews and half beans until the last minute. So, I took the leftover cashews, a little water and added it to the (unwashed) blender I had just used to make the cheese sauce. What a I got was a savory, delicious, creamy cashew cream. I thinking I can use that for all sorts of things! Awesome recipe. Thanks Terri!
Hi Anne Marie- I am so glad that you liked it! There are tons of uses for it like on baked potatoes, steamed or air-fried asparagus, tacos, nachos, and so much more. Just so you know it freezes well too. You’ll just need to spin it in your blender for a minute after it defrosts to get the texture back to nice and creamy. I love making a double batch and freezing some for later.
I have made this awesome vegan cheese sauce quite a few times now. We like to make vegan “cheese steak” sandwiches. We make the “meat” using soy curls and a bunch of umami flavorings in a pan with grilled onions. Then we load the “meat” onto a 6″ Hero roll and apply a generous amount of this cheese sauce. It is fantastic. An interesting note is that today, I added the juice of an entire lemon to the sauce, about double what the recipe recommends, and the extra tang was beneficial. The taste was a little brighter.