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

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


  • 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


  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.

Nutrition Facts
Easy Vegan Cheese Sauce
Amount Per Serving
Calories 215
* Percent Daily Values are based on a 2000 calorie diet.