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.
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.
This isn’t made with dairy, though. It’s all vegetables. You’d never guess it, but it’s made with potatoes and carrots.
Just boil a few potatoes and carrots with a couple cups of water.
Let cool a little and put it all in a high-speed blender. Include the cooking water as well as garbanzo beans,
Blend until very smooth. This takes a minute or so.
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.
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.
- 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
Peel and cut the potatoes.
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.
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.
Add the remaining ingredients and blend for a couple minutes, until the cheese sauce is uniform, glossy, and silky smooth.
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.
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.
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!
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!
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!
Glad you liked it!
Thank You. Great.