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Vegan Cheese Sauce

This Vegan Cheese Sauce is creamy, flavorful, and easy to make! Perfect for drizzling over nachos, pasta, or veggies for a delicious plant-based twist.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Condiment, Sauce
Cuisine: Vegan
Keyword: Cheese Sauce, Dairy-Free, Easy, Plant-based, Vegan
Servings: 4 servings

Ingredients

  • 1 small potato peeled and cubed
  • 1 medium carrot peeled and chopped
  • 1 cup raw cashews soaked for 2 hours or boiled for 10 minutes
  • 1 cup water
  • 1 cup unsweetened plain plant-based milk
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 1 lemon juiced
  • 1/4 cup nutritional yeast
  • 2 tablespoons vegan butter
  • 1 teaspoon salt

Instructions

How to Prepare Vegan Cheese Sauce

  • Start by bringing a pot of water to a boil. Add the cubed potato and chopped carrot. Boil until they are tender, which usually takes about 10-15 minutes. Drain and set aside.
  • If you haven't already soaked your cashews, do this step now. Place them in a bowl and cover with water. Let them soak for at least 2 hours. If you're short on time, you can boil them for 10 minutes instead.
  • In a high-speed blender, combine the boiled potato and carrot, soaked cashews, water, plant-based milk, onion powder, garlic powder, paprika, lemon juice, nutritional yeast, vegan butter, and salt. Blend on high until the mixture is completely smooth and creamy. This may take a minute or two, so be patient!
  • Once blended, taste your Vegan Cheese Sauce. You might want to add more salt, lemon juice, or spices to suit your personal preference. Blend again if you add anything.
  • Transfer the sauce to a saucepan over low heat to warm it up before serving. This sauce is best enjoyed fresh but can be used in various dishes like nachos, pasta, or as a veggie dip. Enjoy the creamy goodness!

Equipment

  • High-Speed Blender
  • Pot
  • Measuring Cups and Spoons
  • Cutting board and knife

Notes

  • Store the sauce in an airtight container in the refrigerator for up to five days.
  • Reheat gently on the stovetop and add a splash of water or plant-based milk if the sauce thickens.
  • Freeze in freezer-safe containers for up to three months; thaw overnight in the refrigerator before reheating.
  • For a lower-fat version, reduce cashews and add more potatoes or carrots.
  • Try blending in spinach or kale for added nutrients without changing the flavor much.