Easiest (and Tastiest!) Vegan Cheese Sauce EVER
No joke: I was a cheese fiend before going vegan.. In fact, cheese was the reason I thought I’d never take the plunge! Well folks, I’m here to say that almost a decade later I’m still dairy-free (and loving it). One thing that’s helped keep my cheese-cravings in check? This insanely delicious (and deceptively easy!) vegan cheese sauce recipe.
Vegan Cheese Sauce Made from What!?
Now, you’ll never believe it; but carrots and potatoes (through the magic of blending) become a luxurious cheese sauce.
Don’t believe me?
Try this recipe once and attempt to tell me it isn’t the easiest (and most delicious) vegan cheese sauce recipe you’ve tried.
Of course, this cheese sauce is good enough to hold its own.. But this cheese really shines when incorporated into cheese-requiring recipes.
We’re talkin’:
- Nachos,
- Tacos,
- Cheese-Smothered Burritos,
- Pretzels,
- Fondue,
- Mac ‘n Cheese, and
- So, so, soooooo much more!
In fact, the inspiration for this recipe was the cheese sauce I used on my Sweet Potato Nachos. It was so good it deserved its own (updated) recipe!
Not Only the Tastiest Vegan Cheese Recipe: Also the Easiest!
Now, I’m not joking when I say this is the easiest vegan cheese sauce recipe I’ve tried.
No soaking cashews overnight, no fancy ingredients.. Just boiled veggies and seasonings blended together. It’s practically a one-container recipe!
The most difficult part?
Waiting for the veggies to cool first so you don’t overheat your blender.. No, seriously, I’m warning you now.
It’s a pain in the arse to keep waiting for your Vitamix to cool off.. Give her a break!
A Word on the Jalapeño:
Ever try a vegan cheese, but it’s missing that “cheezy bite”?
My solution: a whole jalapeño.
Now, it might sound spicy, but one jalapeño in this recipe isn’t nearly enough to taste the heat.. Just enough for that cheezy bite we all crave!
That said, if you’re worried about heat; go ahead and de-seed the jalapeño. We don’t think it’s necessary to do, but whatever floats your boat!
Equipment and Tools You May Want / Need for This Recipe:
- Vitamix (or another high-powered blender)
- Unfortunately, I mean it and sadly can’t recommend an alternative
- Kind readers have let me know their Vitamix made a creamy sauce, but their food processors made a hummus consistency
Pin-It for Later!
Easiest (and Tastiest!) Vegan Cheese Sauce EVER
Ingredients
- 2-3 yukon gold potatoes chopped into bite-sized pieces
- 1 large carrot chopped into bite-sized pieces
- 1 cup water reserved from boiling veggies
- 3 Tablespoons nutritional yeast
- 2 Tablespoons lemon juice
- 1 1/2 Tablespoons olive oil
- 2 teaspoons salt
- 1 jalapeno stem removed
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon chili powder
- 1/8 teaspoon cayenne powder
Instructions
- Start by bringing a pot of water to boil
- Once boiling, add chopped veggies and cook until fork-tender (around 10 minutes)
- Using a slotted spoon, transfer veggies to a high-speed blender (saving 1 cup of the water)
Allow the Veggies to Cool for 15 minutes
- Next, add everything else to the blender and process until smooth and creamy
- Transfer to seal-able container and keep in the fridge
christina ledoux
October 12, 2019 at 4:17 pmThis is a really intriguing recipe and I would love to try it. I do have a question though, for those of us without a high speed blender do you think a regular blender would do the trick for this?
Nick Abell
October 12, 2019 at 5:06 pmI don’t see why not! Maybe just make sure the veggies are THOROUGHLY cooked to make it easier on the blender. In fact, you could probably even get away with using an immersion blender 🙂
nior
October 20, 2020 at 1:32 pmhi, may I freeze this?
Nick Abell
November 9, 2020 at 4:15 pmUnfortunately, I haven’t ever tried… Let me know if you find success!
Elizabeth
November 10, 2020 at 5:11 pmPretty good! Not drippy though. I needed to save more than a cup of water. I should be able to just add regular water to make it thinner, right? I’m going to. Try and stop me!
Nick Abell
November 16, 2020 at 11:26 amGive it a try, and report back if you can 🙂 From what I understand, the starches in the cooking water help thicken the “cheese” sauce up…
If you’re looking for a thinner texture: using more water and/or using regular water instead of the cooking water seems like a great idea.
Elizabeth
November 10, 2020 at 5:13 pmUsed my Ninja!
Nick Abell
November 16, 2020 at 11:28 amThanks for the feedback! Some have mentioned texture issues when not using Vitamix/Blendtec. Good to know Ninjas can keep up! 🙂
Z
November 24, 2020 at 12:44 amCan you use russet potatoes
Nick Abell
December 4, 2020 at 10:50 amIt might be less smooth and creamy, but give it a try and let me know!
Maria
January 6, 2021 at 4:09 pmCan you add almond milk to make it smooth as well?
Nick Abell
April 5, 2021 at 2:23 pmI would add more water (preferably the cooking water) if you need to. Almond milk might introduce other flavors you aren’t looking for
Lisa
April 3, 2021 at 7:28 pmReally want to know how this tastes. No one who tried it cared to say?
Nick Abell
April 3, 2021 at 7:44 pmThere are plenty of comments on the pinterest pin for the post 😁👍
Julie
September 19, 2022 at 6:57 pmOk, I have made this 4 times in the last couple of weeks. It’s that good and so easy! I have used it on nachos, enchiladas, tostadas, burritos, and even just to dip chips in. So easy to make and so delicious! Tonight I added it to rice and broccoli and it was seriously so good! Huge hit with the family!
Cheri
January 20, 2024 at 11:56 amThis is the one. So easy, so good. I’ve made it many times now. It’s perfect.
Mary Honigfort
January 25, 2024 at 2:46 pmDelicious any way you turn it.