Easy Vegan Cheese Sauce Plant-Based Recipe

This vegan cheese sauce is creamy, full of flavor, uses no added oil, and is delicious on just about everything. It’s a super simple staple that’s a vegan and plant-based essential.

Basic Vegan Cheese Sauce Plant-Based Recipe Easy Essential Planted365.com

Creamy, gooey, pourable, dippable, and super tasty. It’s pretty much like the nacho cheese sauce I remember getting at the local roller rink when I was a kid.

Basic Vegan Cheese Sauce Plant-Based Recipe Easy Essential Planted365.com

This isn’t made with dairy, though. It’s all vegetables. You’d never guess it, but it’s made with potatoes and carrots.

Basic Vegan Cheese Sauce Plant-Based Recipe Easy Essential Planted365.com

Just boil a few potatoes and carrots with a couple cups of water.

Basic Vegan Cheese Sauce Plant-Based Recipe Easy Essential Planted365.com 4

Let cool a little and put it all in a high-speed blender. Include the cooking water as well as garbanzo beans, aquafaba (bean water), lemon juice, nutritional yeast, and salt.

Blend until very smooth. This takes a minute or so.

Basic Vegan Cheese Sauce Plant-Based Recipe Easy Essential Planted365.com

Add about 1/4 to 1/2 cups cashews and a tablespoon or so of tahini and blend well again.

Cashews and tahini are whole foods and add creaminess to this sauce. If nuts and seeds bother you, just omit them and blend this up without them. The starch in the potatoes will make it pretty creamy.

Taste test and see if you need to add salt and adjust accordingly. Add a pinch of red pepper flakes and a teaspoon of paprika.

Basic Vegan Cheese Sauce Plant-Based Recipe Easy Essential Planted365.com

Blend until everything is silky smooth, uniform, and creamy.

I’ve got a recipe coming that uses this, but meanwhile, use it as a nacho cheese sauce on chips if that’s your thing. It’s good over cooked vegetables, especially broccoli. It also makes a great sauce for mac and cheese. Just mix it in with cooked macaroni.

Here’s the Easy Vegan Cheese Sauce VIDEO:

 

Easy Vegan Cheese Sauce

Creamy, delicious, whole food, plant-based cheese sauce. Easy to make using common ingredients.

Course Appetizer
Cuisine Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 215 kcal

Ingredients

  • 2 cups water
  • 3 medium white potatoes, peeled and quartered
  • 2 medium carrots, peeled and cut into chunks
  • 1 tsp salt
  • 3 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 1/2 cup garbanzo beans
  • 1/4 cup aquafaba (bean water from the garbanzos)
  • 1/4 to 1/2 cup cashews
  • 2 tbsp tahini
  • 1 tsp paprika
  • pinch red pepper flakes

Instructions

  1. Peel and cut the potatoes. 

  2. In a medium pot, add the potatoes and carrots and about 2 cups water. Bring to a boil. Boil for about 20 minutes, until the potatoes are very tender. Set aside to cool until it can be handled. 

  3. Add the potatoes and carrots and the cooking water to a high-speed blender. Add the salt, garbanzo beans, aquafaba, nutritional yeast, and lemon juice. Blend well for a minute, until smooth. 

  4. Add the remaining ingredients and blend for a couple minutes, until the cheese sauce is uniform, glossy, and silky smooth.

  5. Use on vegetables, chips, pasta, etc. Store covered in the fridge for up to three days.

How about some Sweet Potato Cheese?

Easy to make and sliceable. This is a cheese that’s great on sandwiches and burgers.

And have you seen this Vegan Pork Tenderloin?

This was so good. It’s fairly simple to make, too.

Vegan Loin Roast Plant-Based Recipe Planted365.com planted365

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5 Responses

  1. Kay Hasdorff says:

    What do you mean by white potatoes? Like Yukon gold? Sorry if this is a silly question but I’m not familiar with that description! Thanks!

    • Lisa Viger says:

      Hi Kay, not a silly question at all! I used Yukon Golds. They’re a good all-purpose potato. Russets are good, too. But any potato will work in this. Just use what you have on hand. Let me know how it goes!

  2. Tasey James says:

    OMG! Followed the recipe exactly and it tasted amazing. My 15 year old devoured it… okay maybe the whole family couldn’t get enough! 🙂 Thank you, we will make this many times!

  3. Michael Harris says:

    Thank You. Great.