This vegan cheese sauce is the absolute best ever hands down! Made with healthy whole food ingredients, creamy and amazing!
This recipe was originally published on 7/8/2015
Sometimes I feel like plants are magic. This veggie based dairy-free cheese sauce is proof. It’s mind blowing how this combo of ingredients can create this creamy gooey delicious sauce that reminds of the Velveeta of my childhood!
Two years. That’s how long I wasted my money trying vegan cheese sauces. Some were decent, some straight up didn’t even deserve the trash. My biggest complaint? Nutritional yeast. Sorry friends, but it just does not taste cheesy to me. Which is why no yeast was harmed in the making of this vegan cheese sauce.
So what did I harm? Veggies. My goal was to create a sauce that didn’t make you bloated, puffy or gross. Basically like every dairy filled processed cheese sauce out there made me feel. But I so wanted that flavor again, so I stuck to my guns and didn’t quit until I had a cheesy like deliciousness I couldn’t stop eating.
I came across my idea for this through a mistake I made when trying to puree some potatoes for the pizza crust for my Thai Chickpea and Veggies Pizza. I put the potatoes into my Vitamix at full speed instead of the food processor, because frankly I was just too lazy to get it out, and the result was a gooey, stretchy, sticky mess. Which of course reminds me of cheese and the rest is history!
So veggies became the base of this crazy idea of mine, and of course my key to creaminess, the heavenly…cashew. Now if you’re reading this and think, DANG I CAN’T HAVE NUTS! I’m so very sorry. But we can, and I needed to pull all the stops to get that ultimate vegan cheese flavor. See below for tips for how to avoid using cashews if needed.
Ingredients
It is highly recommended to follow the recipe for the best results. There are a few substitutions you can try that are outlined below. To make this creamy cheese sauce perfectly you will need the following items:
- Potato
- Red pepper
- Orange carrot
- Sweet or yellow onion
- Raw cashews
- Garlic
- Lemon juice
- Chickpea miso
- Ground mustard seed
- Paprika
- Sea salt
How to Make Vegan Cheese Sauce
Thank goodness this recipe is so easy to make, becuase it’s in our regular rotation! Here’s what you need to do:
- Load all ingredients into a blender.
- Blend on high until you get a creamy gooey consistency.
- Use nice and hot!
Serving suggestions
The question is, how do you NOT use it?! SO many things you can do, so little time. Here are some of my top faves:
- Mac and cheese of course, SO good.
- Drizzle it over veggies, okay maybe it’s more of a drench than a drizzle.
- Load it onto a baked potato.
- Nacho cheese dip, I add chopped nacho jalapeño slices.
- 7 Layer Taco Dip.
- Roasted Poblano Mac and Cheese.
- Mexican Nacho Burger.
- Smother Oven Baked Fries.
- Pair with Vegan Pigs in a Blanket.
- Top Vegan Scrambled Eggs.
- Eat it with a spoon…Don’t judge, just try it.
Substitution Suggestions
I tried a variety of combinations for this, I did after all spend years of trial and error, and the ingredients listed are the best for creating the correct flavor and texture. Here a few swaps you can experiment with:
- If you can’t have cashews you can try other nuts such as macadamias, walnuts, or pine nuts. Just note that the flavor will be affected.
- For a completely nut free sauce try sunflower seeds or white beans. (I didn’t care for the sunflower seed version but others have.)
- You can also leave out the cashews without replacing, but the texture will not be as thick and creamy.
- Red potatoes are suggested but any other starchy potato will do. Avoid sweet potatoes or other root veggies.
- Chickpea miso has the right flavor, white miso can be used but the taste will be more mild.
Tips and tricks
When it comes to creating magic, there are few key things to remember:
- If you have a regular good blender you can still get creamy awesomeness by grinding the cashews with a coffee grinder first. Grind them dry and simply add to the blender with everything else. You can also soak them overnight before boiling with the veggies, but this still may not give as creamy of a result as the grinding.
- You can thin out the sauce with some water, water from the boiled veggies or pasta water if making mac and cheese.
- When you measure the veggies, measure them packed in not just loosely scooped up.
- Prep this in advance by cooking the veggies and roast the garlic. Store in the fridge in an airtight container until ready to use.
- You can freeze this so you can have vegan cheese sauce at your fingertips any time! When you defrost, leave it on the counter all day so it can slowly come to room temp.
- You can reheat this in the microwave or in a pot with a splash of nondairy milk (I use cashew) and mix well. Add splashes of milk and mix until you have the right consistency. It may need more salt depending on how much milk you add.
Common Questions
There are a number of recipes out there that all use different methods for creating cheese sauces with only plant-based items. This recipes uses potatoes, veggies, cashews, and seasonings to create a thick and creamy sauce.
There are some plant-based store bought cheeses available, but it’s best to make your own with whole foods!
Many use dairy free milk and nutritional yeast to capture the cheese flavor, but I’ve had better luck with veggies and chickpea miso.
This sauce for one! Vegan Parmesan is also really easy to make and tastes so good!
More Vegan Cheese Recipes
Now that you know how easy it is to make your own homemade vegan cheese sauce, you need more varieties to try! Here are more plant-based cheese recipes I know you’ll love:
The Best Vegan Cheese Sauce Recipe
Equipment
Ingredients
- 2 cups cooked potato (about 3-4 potatoes, see note)
- 2 tablespoons cooked red pepper (about 1/3 of a medium sized pepper)
- 3 tablespoons cooked orange carrot (about 4-5 baby carrots or one medium sized)
- 5 tablespoons cooked sweet or yellow onion (about 1/2 a small)
- 1/2 cup raw cashews (see note)
- 1 teaspoon roasted garlic (about 2-4 cloves, depending on size)
- 1 teaspoon fresh lemon juice
- 3/4 teaspoon chickpea miso (see note)
- 1/2 teaspoon ground mustard seed
- 1/2 teaspoon paprika
- 1 1/2 teaspoons sea salt (can use less or more depending on taste preference)
- Your favorite pasta if making Mac and Cheese
Instructions
- Roast the garlic by peeling and wrapping it in tin foil with a splash of veggie broth. Roast at 400 F (205 C), in a regular or toaster oven, while you cook the veggies.
- Put potatoes (peel if you don’t want specks of skin), red pepper, carrots, onion and cashews in a pot and cover with water. If you don’t have a high speed blender and are grinding the cashews, then don’t boil but grind them dry and place them in the blender.
- Cook over high heat until water boils, about 15 minutes if uncovered. Turn heat to medium and boil another 20 minutes, until potatoes are tender.
- When done, drain water (keeping some to thin out sauce if prefer a thinner sauce), separate veggies and put the cashews in the blender. I use a fork to fish out the veggies, then drain the cashews over a pasta strainer.
- Measure out the needed amount of each veggie and place each in the blender. Add the rest of the ingredients.
- Blend on high until you get a creamy gooey consistency. If you have a tamper tool use it to help mix the sauce as it blends. If you don’t have one, then you will need to stop and push down the ingredients every once in a while.
- If you want to thin it out, add some of the reserved cooking water, 1 tablespoon at a time until you get the desired consistency. Use nice and hot!
To make the ultimate Mac and Cheese:
- Cook your pasta according to package directions.
- Drain pasta reserving about 1 cup pasta water.
- Add the pasta back into the pot and add desired amount of cheese sauce.
- Then add pasta water 1 tablespoon at a time, mixing well in between additions, until you get the desired consistency for your Mac and Cheese. If your pasta is too starchy (as some gluten free pastas are) you can also use regular water or even non dairy milk to do this. Add salt if needed, it most likely will since the sauce is no longer as concentrated. Devour!
Notes
- Makes 3 1/2 cups sauce. Serving size for nutrition info is 1/2 cup.
- Nutrition info is for cheese sauce only.
- I used red potatoes but any starchy potato will work, just don’t use sweet. It also won’t work to substitute with something that is not an actual potato (such as another root vegetable).
- If you are not using a high speed blender, you can grind the dry cashews into a fine powder using a coffee grinder (do not boil them for this method). You can also soak them overnight prior to boiling with the veggies or just boil them with the veggies.
- You can make this nut free by eliminating the nuts, however you will lose some of the thickness and creaminess. It will still be pretty good in taste, but just lacking some of those elements. You can also try subbing with another nut if you are allergic to cashews, I suggest walnuts or macadamias, however the flavor will be different. I did try it with multiple nuts and liked the taste of the cashews best.
- If you don’t have chickpea miso, you can try using a white miso although it will be a little more mild in flavor so you may need more. See the comments for others that have tried using white miso.
- I did not add any liquid to this when I made it, but depending on what you use it for, you may want to thin it out with some water, water from the boiled veggies or pasta water if making mac and cheese.
- You can reheat this in the microwave or in a pot with a splash of nondairy milk (I use cashew) and mix well. Add splashes of milk and mix until you have the right consistency. It may need more salt depending on how much milk you add.
- You can also freeze leftovers in a freezer safe container as it freezes great. Defrost slowly when ready to eat. You may think it didn’t freeze well, but as you heat it up the consistency comes back!
- Cook the veggies and roast the garlic. Store in the fridge in an airtight container until ready to use.
- This can be mixed into any baby food or be used for a toddler as a dip. You could also just blend the veggies on their own for baby.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Thom Spengler says
This is the week I discovered what I now call “Cash Sauce”
I have a Blendtec, with a strong motor like your Vitamix. One possible improvement to your recipe would be to pre-soak the cashews by pouring boiling water over them and letting them soak overnight, like the chickpeas. This will “plump them up” so they’re ever creamier when blended.
BTW, discard the soaking water, as it will contain “anti-nutrients” like phytic acid. Same with the garbanzos… if you want to truly take this to the nutritious limit, try sprouting the chickpeas.
After two years of experimenting, what’s a couple more days to try it?
veggiesdontbite says
Thanks for the idea Thom!!
Sarah says
I am so excited I found this recipe! I’m obsessed with all things cheese but need more veggies, win win!
Jill says
I recently discovered I don’t do well with nutritional yeast. And I thought I’d never have vegan cheese sauce again. Cheesy sauce without nooch? Impossible! … Until I made this recipe. It’s delicious, my husband loved it! Happy Dance! Thank you!
I didn’t even measure after cooking the veggies. I just cooked what I judged to be the right amount and then put everything into the Vitamix with the other ingredients. I used some small red potatoes, skins and all, and a piece of red pepper from a jar of roasted red peppers. I changed the miso/salt ratio, using more miso and less salt.
veggiesdontbite says
I’m so happy you like it!! Thank you so much for letting me know!
Jovana says
This is so so good. Tastes like liquid cheddar. I swapped out chickpea miso with homemade tahini.
veggiesdontbite says
Thrilled you liked it Jovana!
Rebeccah Hazel says
I’m so grateful for this recipe! We followed it as close to exactly the first time as possible, using white beans in place of cashews (can’t have nuts) and not being able to find chickpea miso (so we used yellow miso instead). Since then we’ve experimented plenty from the base, adding jalapeno, salsa, more or less of the flavorings, different beans, etc. We’ve never been disappointed! We use the pressure cooker variation. Thank you for posting this recipe!!
veggiesdontbite says
I am so happy you love it even without the cashews! Such great info for others looking!
Mary says
Wow! I made this tonight and it was absolutely incredible. I have been wanting to make it for quite awhile, but was a bit intimidated with all of the ingredients. I didn’t have everything— no bell pepper or miso and did not roast the garlic (left it raw)— and it was AMAZING! Tasted better than the best *real* Mac and Cheese I have ever had. And!! My very, very, very, very picky toddler DEVOURED it. Will definitely be a staple in our house. Thank you, thank you, thank you for all of your research and recipes. They have been such a help getting my family on board with being plant based. I have also made the Nacho Dip, Ranch and Alfredo and they are all so perfect and truly better than the *real* versions. Whole food, plant based for the win!!! Thank you 🙏🏻
veggiesdontbite says
Wow! What a great review! So happy you liked it Mary! Thanks so much!