Rich, creamy and cheesy… this is the best vegan cheese sauce I’ve eaten- hands down! Cheese sauces make for a great dip option and can be eaten hot with chips or veggies. If I didn’t make it myself, I wouldn’t believe that it’s super healthy and it’s made from vegetables and not dairy!
There is a rule in cooking not to put potatoes in a blender because they turn into glue. We’re breaking the rules, today! Blending the potatoes is what gives this sauce it’s cheese-like texture.
This sauce is so versatile, and it keeps well in the fridge. I feel good feeding it Carrington because it made with wholesome potatoes, carrots and nutritional yeast. We eat it on pasta on vegetables, nachos, tacos, dips and it makes the best-grilled cheese in the world! Try it. I promise it will not disappoint!
One thing I want you to know about this recipe is that it makes A LOT of cheese sauce. I did this intentionally because every time I made this recipe, I wish I had more!
More Recipes to Enjoy
If you enjoyed this recipe, try it on Vegan Mac And Cheese, inside a Vegan Grilled Cheese and Basil Sandwich or on Black Bean & Sweet Potato Enchiladas.
Scroll below for a full list of ingredients and instructions. Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook, Pinterest and Twitter!
PrintThe Best Vegan Cheese Sauce
Rich, creamy and cheesy… this is the best vegan cheese sauce I’ve eaten- hands down! Cheese sauces make for a great dip option and can be eaten hot with chips or vegetables. Use this sauce on top of pasta, potatoes, tacos or inside sandwiches. It makes the world’s best grilled cheese!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 cups 1x
- Category: Sauce, Snack, Main dish
- Method: Steam and Blend
- Cuisine: American, Canadian
- Diet: Vegan
Ingredients
- 1/2 cup raw cashews (soaked)
- 3 cups diced peeled potatoes
- 2 cups diced carrots
- 1/3 cup nutritional yeast
- 3 tbsp neutral-tasting oil (grape, sunflower, olive)
- 2 tbsp fresh lemon juice
- 2 tsp white wine vinegar
- 2 cloves garlic
- 1 tsp sea salt
- ½ tsp smoked paprika
- 3 tbsp water
Instructions
- Soak the cashews in hot/boiling water for at least an hour or overnight.
- Fill a large pot with 2 inches of water and bring to a boil over medium heat. Arrange the carrots and potatoes in a metal steamer basket; place in the pot and cover. Steam the vegetables until fork-tender, 10-15 minutes.
- Place all the ingredients in a high-speed blender or Vitamix.
- Blend until smooth. Scrape down the sides if needed and re-blend.
- Taste and add more salt or water if needed.
- Will keep in an airtight container in a fridge for up to a week.
