White textured bowl filled with creamy orange mac and cheese

Ultimate Creamy Vegan Cheese Sauce

Creamy gooey cheesy goodness without the actual cheese! You will be amazed at how this combination of veggies and spices create this out of this world creamy vegan cheese sauce!

Course Sauce
Cuisine American
Keyword non dairy cheese sauce, vegan cheese sauce no yeast
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 7 servings
Calories 94 kcal
Author Sophia DeSantis


  • 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
US Customary - Metric


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Measure out the needed amount of each veggie and place each in the blender. Add the rest of the ingredients.

  6. 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.

  7. 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:

  1. Cook your pasta according to package directions.
  2. Drain pasta reserving about 1 cup pasta water.
  3. Add the pasta back into the pot and add desired amount of cheese sauce.
  4. 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!

Recipe Notes

Tips to prep ahead:

Baby/toddler food idea:

UPDATE 2/2019:

I had a reader make this with success using her instapot for the veggies. She threw all the ingredients into the instant pot with 2 cups of water (she put the garlic in raw). Set it to manual high pressure for 5 minutes, let it naturally release then blended in a high speed blender until smooth. 

Nutrition Facts
Ultimate Creamy Vegan Cheese Sauce
Amount Per Serving
Calories 94 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 478mg20%
Potassium 274mg8%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 1230IU25%
Vitamin C 6.9mg8%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.