Looking for a creamy, cheesy sauce without the dairy? This vegan cheese sauce is smooth, rich, and packed with flavor—perfect for pouring over nachos, pasta, veggies, or baked potatoes. Made with simple ingredients like cashews or potatoes and carrots, this recipe delivers that comforting, cheesy vibe in a totally plant-based way.
Great for kids, family meals, or anyone cutting back on dairy, it’s quick, wholesome, and irresistibly creamy!
🛒 What You’ll Need
Cashew-Based Version (Ultra Creamy):
- 1 cup raw cashews, soaked 15 minutes in hot water
- ¾ cup unsweetened plant milk (almond, soy, oat)
- 3 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tbsp olive oil (optional for richness)
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp salt
- Dash of turmeric for color
OR Potato-Carrot Version (Nut-Free):
- 1 medium potato, peeled and diced
- 1 medium carrot, peeled and diced
- ½ cup unsweetened plant milk
- 3 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt to taste
👩🍳 Pro Tips for Perfect Vegan Cheese Sauce
- Soak cashews in hot water to make blending ultra-smooth.
- Add more nutritional yeast for a cheesier, umami-rich flavor.
- Want spice? Stir in cayenne pepper or hot sauce to taste.
- For extra silky texture, use a high-speed blender.
- Potato-carrot version is naturally lower in fat and nut-free.
🔄 Substitutions & Variations
- Use sunflower seeds instead of cashews for a nut-free option
- Swap lemon juice for apple cider vinegar for a tangy kick
- Add chipotle powder or smoked paprika for smoky flavor
- Stir in diced green chilies for nacho-style cheese sauce
- Make it thicker by reducing plant milk or adding cooked cauliflower
🔪 Tools You’ll Need
- High-speed blender or food processor
- Saucepan (for potato-carrot version)
- Measuring cups and spoons
- Small serving bowls
🕒 Make Ahead & Storage Tips
- Store in an airtight container in the fridge for up to 5 days
- Sauce thickens when chilled—reheat gently with a splash of plant milk
- Freeze for up to 1 month, thaw overnight in the fridge, and blend to smooth again
🔥 How to Make Vegan Cheese Sauce
1️⃣ Soak Cashews or Cook Potatoes & Carrots
Cashew Version: Soak cashews in hot water for 15–20 minutes, then drain.
Potato-Carrot Version: Boil diced potatoes and carrots until fork-tender, about 10 minutes.
2️⃣ Blend the Sauce
Add soaked cashews (or cooked veggies), plant milk, nutritional yeast, lemon juice, olive oil, garlic powder, onion powder, paprika, salt, and turmeric to a blender. Blend until smooth and creamy.
3️⃣ Adjust & Serve
Taste and adjust seasoning—add more salt, lemon, or nutritional yeast as desired. Warm in a saucepan if needed and serve.
🧊 Leftovers & Storage
- Store covered in the fridge up to 5 days
- Reheat gently on the stove or microwave—add plant milk to thin if needed
- Can be frozen for future use—blend after thawing for smoothness
🧀 Creamy, Dairy-Free, and Totally Satisfying
This vegan cheese sauce is rich, velvety, and full of cheesy, savory flavor with no dairy in sight. It’s perfect for nachos, mac and cheese, roasted veggies, sandwiches, and more.
Tried it? Let me know your favorite use—nachos, pasta, or a veggie drizzle! 🧡🥔🌱
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