Sweet Potato Cheese Sauce (Vegan)
This creamy vegan sweet potato cheese sauce is the perfect dairy-free alternative, made from wholesome ingredients like sweet potatoes and nutritional yeast for a rich, cheesy flavor. It’s ideal for pasta, nachos, or as a dip, offering a healthy and delicious plant-based option!
This sweet potato cheese sauce is packed with wholesome ingredients, amazingly delicious, and diabetes-friendly. It is vegan, gluten-free, oil-free, and dairy-free, and delicious on roasted oil-free vegetables, veggie pizza, and so many more recipes.
We have more vegan cheese recipes on this website like my easy vegan cashew cheese ball, this best vegan sliceable cheese, and our delicious cashew mozzarella cheese.
Reasons you will love this cheese
- Creamy and Delicious Flavor: This vegan cheese sauce boasts a rich, creamy texture and a cheesy flavor that will satisfy your cravings without the dairy, making it a perfect indulgence for everyone.
- Nutrient-Rich Ingredients: Made with wholesome sweet potatoes and nutritional yeast, this sauce is packed with vitamins, minerals, and protein, making it a healthier alternative to traditional cheese sauces.
- Versatile and Easy to Use: Whether drizzled over pasta, used as a dip for veggies, or slathered on nachos, this sweet potato cheese sauce is incredibly versatile, enhancing a variety of dishes with its delightful flavor.
Ingredients you will need
- Sweet potatoes- They provide a naturally creamy texture and subtle sweetness, enhancing the overall flavor. Rich in nutrients like vitamins A and C, fiber, and antioxidants, they not only contribute to the sauce’s health benefits but also help create a satisfying, indulgent alternative to traditional cheese.
- Onions- Add depth and savory flavor to this vegan cheese sauce, enhancing its overall taste profile. They contribute a natural sweetness and aromatic richness, which balances the creaminess of the sauce.
- Carrots- They provide natural sweetness and vibrant color, contributing to a visually appealing dish. Rich in vitamins and nutrients, they also enhance the creamy texture while adding a subtle earthiness that complements the other flavors in the sauce.
- Raw cashews (or white beans)- Cashews are ideal for vegan cheese sauce because they create a rich, creamy texture when blended, mimicking the mouthfeel of traditional cheese. They also have a mild flavor that allows other ingredients to shine.
- Nutritional yeast flakes– A key ingredient in vegan cheese sauce because it delivers a cheesy, umami flavor that enhances the sauce’s taste without any dairy.
Tips & Suggestions
- Potatoes- You can use almost any variety of potatoes. I love to use russets, red potatoes, yellow potatoes, and sweet potatoes. Just make sure they are cooked until soft.
- White beans- To reduce a little bit of fat, try using 1/4 cup white beans + 1/4 cup cashews. I like to use at least a few cashews because it comes out the creamiest.
- Cashews- I have a Vitamix blender and 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.
- Save 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.
- Sliceable- If you’re looking for a firm cheese instead of a sauce, check out this Sliceable Vegan Cheese.
How to make sweet potato cheese sauce
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Begin by peeling and dicing the sweet potatoes. They can be a little tricky to peel, so a potato peeler may be just what you need to keep those fingers safe.
Dice up the onion and carrots. Personally, we usually have baby carrots on hand for snacking like with my Vegan Spinach Artichoke Dip, so I tend to just include a few of those and don’t even cut them up.
STEP #2: Place the diced vegetables in a stockpot with enough water to cover them well. Cook on medium-high heat until they are tender which should be around 15 minutes depending on the size of the chunks of potatoes.
Once they are cooked, drain the water from them but reserve 1 cup of the broth to use in the recipe.
STEP #3: Next, add all the ingredients–cooked sweet potatoes, onions, carrots, and cashews (or white beans), along with the spices and seasonings in a food processor or blender.
STEP #4: Allow it to process in the blender until creamy and smooth. It will continue to thicken as it cools especially after refrigeration.
Taste test it, and add more salt or nutritional yeast flakes if it needs a little adjusting.
I love to use my Vitamix blender because it is so powerful, so I don’t soak my cashews. However, if you’re using another type of blender, it might be necessary to soak the cashews in warm water for about 30 minutes prior to blending. This will help the cheese sauce to be nice and creamy.
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.
Use this deliciously healthy sweet potato vegan cheese sauce in recipes like Vegan Nachos, Bean Tacos, Veggie Pizza, and Spinach Mushroom Vegan Lasagna.
White bean substitute
The original recipe for this vegan cheese sauce calls for 1/2 cup of raw cashews. However, some folks are avoiding nuts due to allergies or the fat content, so white beans can be used instead.
The white beans will need to be a softer variety such as northern beans, navy beans, or white kidney beans. Garbanzo beans (aka chickpeas) are just not soft enough to allow the sauce to be nice and creamy.
*Originally published April 2018.
Frequently Asked Questions
Yes! While sweet potatoes give a unique flavor and creaminess, you can use regular potatoes, but the taste and color will be different. Sweet potatoes are preferred for their natural sweetness and nutritional benefits. I have another vegan cheese sauce recipe that is made with white potatoes.
Nutritional yeast is key for achieving that cheesy flavor. If you don’t have it, you can omit it, but the sauce will lack the signature cheesy taste. Consider adding other seasonings like garlic powder or miso for extra flavor.
You can adjust the thickness by adding more plant-based milk for a thinner consistency or by cooking it down longer for a thicker sauce. Start with a small amount and adjust until you reach your desired texture.
Store any leftover sauce in an airtight container in the refrigerator for up to five days. You can also freeze it in portions for up to three months; just reheat gently when you’re ready to use it.
More Vegan Cheese Sauce Recipes
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Sweet Potato Cheese Sauce
Ingredients
- 1 cup sweet potatoes peeled and diced
- 1/4 cup carrots peeled and diced
- 1/4 cup onions chopped
- 1 cup veggie broth from cooked vegetables
- 1/2 cup raw cashews OR 1/2 cup cooked white beans
- 4 tablespoons nutrition yeast flakes
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- pinch paprika
- 1/2 pinch cayenne pepper
Instructions
- Begin by peeling and dicing the sweet potatoes. They can be a little tricky to peel, so a potato peeler may be just what you need to keep those fingers safe.
- Dice up the onion and carrots. Personally, we usually have baby carrots on hand for snacking, so I tend to just include a few of those and don’t even cut them up.
- Place the diced vegetables in a stockpot with enough water to cover them well. Cook on medium-high heat until they are tender which should be around 15-minutes depending on the size of the chunks of potatoes.
- Once they are cooked, drain the water from them but reserve 1 cup of the broth to use in the recipe.
- Next, add all the ingredients–cooked sweet potatoes, onions, carrots, and cashews (or white beans), along with the spices and seasonings in a food processor or blender.
- Allow it to process in the blender until creamy smooth. It will continue to thicken as it cools and especially after refrigeration.
Video
Notes
- 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.
- Potatoes- You can use almost any variety of potatoes. I love to use russets, red potatoes, or yellow potatoes, and sweet potatoes. Just make sure they are cooked until soft.
- White beans- To reduce a little bit of fat, try using 1/4 cup white beans + 1/4 cup cashews. I like to use at least a few cashews because it comes out the creamiest.
- Cashews- I have a Vitamix blender and 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.
- Save 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.
- Storage- Store in the refrigerator for up to 10 days. Freezes well but will need to be put back in the blender for a spin after defrosting to get creamy again.
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 am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
Super easy, super versatile, & super tasty. I followed the recipe except I added a garlic, re onion, onion powder, & smoked paprika. This is so easy you can make it on the fly with some basic panty ingredients. Thank you.
Brian- I love that you added garlic and more spices. That sounds delicious. I’m so glad that you enjoyed the recipe!
Instead of cashews or white beans, I used silken tofu. I also used a red onion I had on hand instead of a white onion. I added a little bit of mustard for a “cheesey kick”.
Even with all these modifications, the recipe turned out great. What an easy and versatile solution to a cheese sauce.
Holly– That’s awesome to hear, and I love your creativity with the substitutions for what you had on hand. Great to know these work too! Thanks for the positive feedback.
What would be a good yeast substitute?
Marie- I’ve heard some people say they sub miso for nutritional yeast in recipes, but I not confident that would work for this recipe.
Wow! Well done! This is THE best ‘cheese’ sauce!
I’ve made, and shared, this sauce several times now. I’ve used this ‘cheese’ sauce in scrambled eggs, in a vegan wrap, served it with tortilla chips, and used it in a Mac ‘n ‘Cheese’ dish. Because I use my 30-year old VitaMix I don’t need to soak the cashews.
This is fantastic–I could eat it every day!
So–the recipe did not say to add the broth in step #5, but it did say to reserve it to add it to the blender so I assume you add the 1 cup of the broth in step#5 or do you do it in increments until you get the consistency you want? Also, someone suggested adding sauerkraut juice for some extra zip and I’m wondering if some kind of vinegar might work and welcome your opinion.
Hi Amelia- You are correct that the broth is added to the blender with the rest of the ingredients in step #5. The recipe already has lemon juice, so I suggest sticking to the recipe the first time (and not adding extra ingredients). If you think it needs something extra after that, maybe play around with it then. Hope you enjoy it!