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    Home » Vegan Sauces

    Easy Vegan Cheese Sauce

    Published: July 21, 2020 | 6:56 am, Modified: May 15, 2023 by Connie Edwards McGaughy This post may contain affiliate links.

    Jump to Recipe

    Easy Vegan Cheese Sauce 🌱 The creamiest, dreamiest, tastiest cheese sauce made with healthy plant-based ingredients like cashews, carrots, potatoes and fresh lemon. Gluten-free and no added oil. Very vegan & very good!

    Easy vegan cheese sauce poured into a bowl.

    When my husband and I became vegan, the one food item we missed was cheese. There's just something about the bright flavor and creamy texture that cheese adds to so many recipes like mac & cheese, pasta, veggies, tacos and nachos. Who doesn't love dipping french bread into a luscious cheese fondue?

    Problem was, there just weren't any great tasting vegan cheeses available in stores. There were a few products trying to be cheese, but to be honest, the taste and textures were more like plastic. We realized if we wanted to enjoy what we loved about cheese, we needed to figure out a way to make it ourselves.

    A bowl of vegan cheese sauce and a nachos covered in cheese sauce and sliced jalapeño peppers.

    Finding the best vegan cheese sauce

    We tried several different recipes, but couldn't find anything quite right, so we enlisted our daughter's creative cooking skills and uncanny knack at dialing in flavors and texture. Sure enough, she found just the right combination and balance of ingredients.

    This delicious sauce has the tart bite of sharp cheddar cheese with the smoothest creamy texture. It enhances anything you pour it on: pasta, potatoes, meatballs, cauliflower, asparagus, fries, veggie burgers, nachos, tacos, soft pretzels and more. Whatever you like with cheese, this is your sauce!

    A bowl of easy vegan cheese sauce.
    Jump to:
    • Why we love this recipe
    • How to Make This Recipe
    • Ingredients
    • Instructions
    • Equipment
    • 🥕Serving Suggestions
    • 🥕FAQ's
    • Recipe
    • Food safety

    Why we love this recipe

    • It's delicious
    • Creamy, smooth and cheesy
    • Made with all plant-based ingredients
    • No added oil
    • Only a few basic ingredients
    • So easy to prepare
    • One batch is enough for several dishes
    • Did I mention it's delicious?

    How to Make This Recipe

    This recipe is so easy to make! With just a few basic ingredients, you can whip up the most luscious, tasty & healthy vegan cheese sauce.

    Ingredients

    Ingredients for easy vegan cheese sauce including cashews, potato, carrots, vegan milk , lemon and seasonings.

    One of the key ingredients in this recipe is nutritional yeast, aka "nooch". Nutritional yeast has a cheesy, nutty, savory, umami flavor that many people enjoy sprinkled on foods like potatoes, pasta, popcorn, pizza and veggies. We also use it to make a quick & easy 4-ingredient vegan parmesan.

    • Cashews - raw
    • Non-dairy milk - we prefer rice milk, almond or cashew based milk
    • Potato
    • Carrots
    • Nutritional yeast - we love this brand
    • Lemon juice
    • Salt
    • Black pepper

    Instructions

    First - soak the cashews.

    Cashews need to be soaked before using if you want your cheese sauce to be super smooth and creamy. If I know I'm going to make a batch of cheese sauce the next day, I'll soak the cashews in water (refrigerated) overnight.

    A faster method is to cover the cashews in boiling water and allow them to sit for a couple hours. You can also place the cashews covered in water in a saucepan and boil for about 10 minutes on the stovetop until they plump up and soften.

    Raw cashews soaking in water in a glass bowl.

    🥕See the printable recipe card below for complete details

    Next, peel potatoes and carrots and cut into large pieces. Boil until tender.

    Cut up raw carrots and potatoes in a glass bowl.
    Cooked carrots and potatoes in a glass bowl.

    Finally, place cashews, potatoes, carrots, and remaining ingredients into a blender or food processor. Purée at high speed until thoroughly smooth.

    That's it! Easy peasy & cheesy!

    Vegan cheese sauce poured into a bowl.

    Equipment

    • High speed blender or food processor
    • A colander or strainer
    • Large mixing bowl
    • Measuring cup
    • Measuring spoons
    • Veggie peeler
    • Citrus juicer
    • Kitchen knife
    • Cutting board

    🥕Serving Suggestions

    Here's just a few delish ways to enjoy this scrumptious vegan cheese sauce.

    A baked potato with easy vegan cheese sauce and chopped chives.

    It's fantastic on a baked potato sprinkled with chives.

    Nachos on a plate with vegan cheese sauce.

    Create a festive nachos bar with a basket of fresh tortilla chips, guacamole, jalapeños, salsas, black beans, our refreshing watermelon pico de gallo, and a generous serving of this amazing vegan queso cheese!

    Nachos on a plate with easy vegan cheese sauce.
    A mini cast iron dutch oven with baked vegan mac and cheese with broccoli.

    Make the best vegan mac and cheese, like this toasty baked version with broccoli, breadcrumbs and vegan parmesan or this irresistibly yummy casserole sprinkled with smoked paprika, red pepper flakes & fresh basil.

    Vegan macaroni and cheese in a bowl.

    🥕FAQ's

    What is nutritional yeast?

    Nutritional yeast is the same type of yeast used for bread baking and brewing beer - with a few differences.This yeast is grown specifically to be used as a food product. The yeast cells are killed during manufacturing and not alive in the final product. It is used in cooking and has a cheesy, nutty or savory flavor.
    *Reprinted from healthline.com

    Is nutritional yeast good for you?

    Yes it is! It's super nutritious. According to this article, nutritional yeast is a great source of protein, B vitamins and trace minerals. Nutritional yeast is a complete protein as it contains all nine essential amino acids that humans must get from food. One tablespoon contains 2 grams of protein, making it an easy way for vegans to add high-quality protein to meals.
     

    How should I heat cheese sauce?

    I suggest heating the cheese sauce in a saucepan on a stovetop over low heat, stirring frequently until it reaches your desired temperature. You can also microwave the sauce covered in a microwave safe container in short increments of 10-15 seconds until desired temperature is reached. Be careful not to over heat it in a microwave, as the sauce may caramelize and possibly burn

    How long can I store cheese sauce?

    Leftover cheese sauce can be stored refrigerated in a covered container up to 4 days and can be frozen up to 3 months.

    🥕This easy vegan cheese sauce is perfect with these delish dishes!

    • Vegan Easy Cheesy Broccoli Pot Pie
    • Cuban Crushed Potatoes
    • Easy Vegan Mac & Cheese
    • Vegan Lemon Roasted Potatoes
    • Best Vegan Homemade Soft Pretzels

    ⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it in the comments below. Sharing your experience helps others decide if they should give it a try too. Thanks a bunch!🥕

    Recipe

    easy vegan cheese sauce

    Easy Vegan Cheese Sauce

    by Connie🥕
    Easy Vegan Cheese Sauce 🌱 The creamiest, dreamiest, tastiest cheese sauce made with healthy plant-based ingredients like cashews, carrots, potatoes and fresh lemon. Gluten-free and no added oil. Very vegan & very good!
    5 from 9 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Soak Cashews Overnight 8 hours hrs
    Course Cheese, Condiment, Gravy, Sauce, Topping
    Cuisine American, Cheese, dairy free, Gluten-free, Grain-free, no dairy, no oil, non-dairy cheese, oil-free, Plant Based, Vegan, WFPB, WFPBWO
    Servings 12
    Calories 71 kcal

    Equipment

    • High speed blender or food processor
    • mixing bowl
    • large strainer or colander
    • Measuring cup
    • Measuring spoons
    • Vegetable peeler
    • Citrus juicer
    • kitchen knife
    • Cutting board

    Ingredients
     
     

    Easy Vegan Cheese Sauce

    • 1 cup raw cashews soaked overnight - see notes below
    • 1 cup non-dairy milk we use rice milk, almond or cashew based milk
    • 1 large potato cut into large pieces and boiled until tender
    • 2 whole carrots cut into large pieces and boiled until tender
    • 1-½ tablespoon nutritional yeast this our favorite brand
    • ¼ cup lemon juiced - approx one whole lemon
    • 2 teaspoon salt fine
    • ¼ teaspoon black pepper

    Instructions
     

    • Soak cashews covered in room temperature water overnight or cover in boiling water and allow to soak for 2 hours. Drain in strainer and rinse with fresh water.
    • Peel potatoes and carrots and cut into large pieces. Place in 4 qt or larger stovetop pot, cover with water (about 2" over veggies) and cover with lid. Bring to a rolling boil over medium high heat for 10-15 minutes until tender. Remove from heat and drain in colander or strainer.
    • Place cashews, potatoes, carrots, and remaining ingredients into blender or food processor. Run at high speed until thoroughly pureed and creamy.
    • Sauce can be used heated or cold, depending on how you like it. To heat, pour amount needed into a stove top pan over low heat, stirring frequently until desired temperature.
    • Enjoy!

    Notes

    🥕This sauce can be served hot or cold. It's a great dip for veggies, chips, vegan buffalo cauliflower, veggie nuggets, meatballs. It's perfect for mac & cheese. Serve it on top of baked potatoes with fresh chives and vegan bacon bits or on sweet potato fries with a dash of chile lime salt. For nachos, add diced jalapeño or red pepper flakes to make a spicy queso dip. 
    🥕Leftover cheese sauce can be stored refrigerated in a covered container up to 4 days and can be frozen up to 3 months.
    🥕I suggest heating the cheese sauce in a saucepan on a stovetop, however you can also heat the sauce in a microwave in short increments of 10-15 seconds until desired temperature is reached. Don't over heat in microwave, as the sauce may caramelize and possibly burn.
     

    Nutrition

    Calories: 71kcalCarbohydrates: 5gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 399mgPotassium: 111mgFiber: 1gSugar: 1gVitamin A: 105IUVitamin C: 4mgCalcium: 33mgIron: 1mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Tried this recipe?Let us know how it was!

    Food safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended

    See more guidelines at USDA.gov.

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Liselotte

      December 14, 2022 at 7:56 am

      5 stars
      Great cheesy- ish taste, and wonderful texture! You don't alwsys run into a recipe has so much taste, but only takes minutes to do!
      I don't like to eat highly processed foods, so this is a keeper!
      And the yeast is both high vitamins B, quite a few of them, and a protein that most vegans can go short on. So knock yourselves out! Thank you for sharing this!

      Reply
      • Connie Edwards McGaughy

        December 14, 2022 at 9:43 am

        Hi Liselotte! I'm so happy you love the cheese sauce! It has become a staple here at my home, we try to keep some in the fridge all the time. Thank you kindly for your wonderful comments & 5-star rating!💚🥕

        Reply
    2. Cheryl

      October 13, 2022 at 4:35 pm

      Can I just ask about measurements? is it one cup of potato and 1 cup of carrot or is it just however much your veg measures out to?

      Reply
      • Connie Edwards McGaughy

        October 13, 2022 at 5:07 pm

        Hi Cheryl, we don't use an exact measurement with the potato & carrots. I think a large russet potato may be closer to 1-1/2 cups, but you don't have to be precise. This recipe has some wiggle room.😊 Hope that helps! Please let me know how it turns out!

        Reply
    3. Cheryl

      October 07, 2022 at 12:33 am

      Hi, your sauce s I understand amazing, I WILL try it as written, I came up with a similar one, but I also use some extra veg. However my question is kinda odd, do you ever sub vegan lactic acid for part of the lemon juice? Lso do you not use a pinch of nutmeg at the end? I'm excited to hear your reply! You have many lovely recipes!

      Reply
      • Connie Edwards McGaughy

        October 07, 2022 at 11:31 am

        Hi Cheryl, thank you for your kind comments! We (my daughter and I) experimented with this recipe a lot before we found the right combo of ingredients to create a delicious cheddary flavor and smooth texture. We have not tried lactic acid. I do sometimes like to add a pinch of freshly ground nutmeg when I use this sauce as a base for a cheesy cream of broccoli soup. We have also adapted this recipe for a fabulous vegan cheese fondue https://thecarrotunderground.com/main-dish/easy-vegan-cheese-fondue-recipe/ Love to hear what you think when you give the cheese sauce a try!💚🥕

        Reply
    4. Brandy

      December 22, 2021 at 10:47 am

      5 stars
      This is my second time making this recipe, and I made a triple batch. I use it for your pot pie recipe (but I make a full sized pie) and it will be the sauce for my chickpea pasta Mac and cheese for Christmas. Thanks for a great recipe! I'm excited to have some for the freezer.

      Reply
      • Connie Edwards McGaughy

        December 22, 2021 at 9:48 pm

        Wow Brandy, a triple batch! That's awesome! Thanks so much for sharing & have a very Merry Christmas!❤️

        Reply
    5. Amanda

      July 10, 2021 at 7:15 am

      5 stars
      This was delicious! I'm wondering if you know if it freezes well?

      Reply
      • Connie Edwards McGaughy

        July 10, 2021 at 8:02 am

        Hi Amanda! I haven’t tried freezing the sauce but imagine it would work well. If I did, I would put it in a freezer safe container and freeze for up to 3 months. Thaw in the fridge and then reheat over low heat in a saucepan on the stovetop, stirring so it doesn’t burn. Please let me know if you try freezing it. I’d love to hear how it turns out. Thanks so much for sharing. I’m happy you enjoyed the recipe!🥕

        Reply
    6. TONY HANSON

      May 07, 2021 at 8:46 pm

      5 stars
      I love this stuff! its quick and easy. I made it late tonight so I will pour it over some brown rice pasta in the morning and let my lady friend's 10 year old try it. Thank you for making this recipe available! I will send an update on how he likes it.

      Reply
      • Connie Edwards McGaughy

        May 07, 2021 at 10:10 pm

        Thanks Tony! I’m happy you love the cheese sauce. Waiting on pins & needles to hear the review from the young foodie!😊

        Reply
    7. mike Lewis

      April 12, 2021 at 7:30 pm

      My main concern is how much do it cost to make I would love to use it in some of my dishes

      Reply
      • Connie Edwards McGaughy

        April 13, 2021 at 10:02 am

        Hi Mike! That is a good question. The cost of ingredients vary greatly depending on where you are located. Where I live, raw cashews are the highest priced item in this recipe. The rest of the ingredients are relatively inexpensive, including the nutritional yeast, since the recipe only requires 1.5 tbsp. I would say that on average, I spend about $10 US to make a batch of cheese sauce. This recipe yields at least 1-1/2 pints of sauce (depending on the size of your potatoes & carrots), enough to make a mac & cheese casserole, a big plate of nachos and extra for whatever else you might want with cheese sauce. Love to hear what you think if you decide to give it a try!🥕

        Reply
        • Crystal

          October 21, 2021 at 9:44 am

          I watch for raw cashews to go on sale at Sprouts and then buy a LOT of them…they’re usually $5.99 a pound when on sale. I’ve also found big containers of raw cashews at Costco for a fairly reasonable price.

          Reply
          • Connie Edwards McGaughy

            October 21, 2021 at 10:21 am

            Thanks a bunch for the great tip Crystal! 💚🥕

            Reply
    8. Coe lewis

      March 25, 2021 at 7:14 am

      5 stars
      Love the cheesy sauce!!!!!! Cheese makes everything better😃

      Reply
      • Connie Edwards McGaughy

        March 25, 2021 at 8:25 am

        You said it Sister! So glad you love the sauce - it's a staple in our kitchen! 💚🥕 Thank you Coe!

        Reply
    9. Marti

      January 24, 2021 at 2:00 pm

      5 stars
      Both taste and texture are excellent! Make sure to follow the measurements carefully,,. when I changed them a bit the result didn’t turn out as perfect as the original.

      Reply
      • Connie Edwards McGaughy

        January 24, 2021 at 4:16 pm

        Marti - I'm so happy you enjoy the cheese sauce recipe. It took us awhile to dial in the ingredients & proportions to achieve just the right balance in flavor & texture, so thanks for the reminder about careful measuring. Some recipes just aren't as flexible as others. Thanks for sharing your comments!💚🥕

        Reply
        • Rylin Hansen

          July 07, 2021 at 6:45 am

          A point to note here: yeast is not naturally a source of B12. Nutritional yeast is sometimes fortified with b12, but it's best to be sure of that before one might start relying on it as a source. Unfortunately, we vegans must get our B12 from supplementation.

          Reply
          • Connie Edwards McGaughy

            July 07, 2021 at 7:41 am

            You make a good point Rylin. As vegans, many of us are avid label-readers on the lookout for animal-derived ingredients, but may not be as careful to watch for essential nutrients, including B12.

            Reply
    10. Connie Edwards McGaughy

      December 02, 2020 at 12:40 pm

      5 stars
      This simply delicious and nutritious plant-based cheese sauce has become a staple in our kitchen. It's quick & easy to prepare & even easier to devour! Try it on veggies, potatoes, pasta, nachos - it's so good!

      Reply
    Newer Comments »

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    Image of Connie Edwards McGaughy, creator of The Carrot Underground vegan recipe blog.

    Hi, I'm Connie! I created The Carrot Underground🥕 as your place to find easy & delicious recipes and inspiration for enjoying the goodness of vegan living.

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