Easy Vegan Cheesy Sauce

IMG_0974Finally!  I vegan cheese sauce that I actually love.  This stuff is great for dipping, poured over pasta, or a broccoli topped baked potato, makes a fantastic nacho cheese sauce for vegan nachos, freezes well, and is so easy to make.  And it’s only like 111 calories in a 1/2 cup serving.  Winner winner, cheese sauce for dinner.

I’ve tried a bunch of other sauces and well, they were either bland or tasted too much like nutritional yeast so I combined aspects of several recipes and voila – a great, all-purpose cheese sauce.

Easy Vegan Cheesy Sauce

Makes about 3 cups – or 6 –  1/2 cup servings.

  • 2 – Medium Russet Potatoes (about 10 – 12 oz total) peeled and cubed
  • 1/4 – Cup Sweet White Onion (about 1/2 small)
  • 1/4 – Cup Red Bell Pepper (about 1/4 medium size) chopped
  • 1/2 – Cup Raw Cashews
  • 1/2 – Cup Raw Carrot (about 1 medium chopped)
  • 2 – Medium to large Garlic Cloves
  • 1 Tsp Citrus (Lemon or Lime juice)
  • 1/2 Tsp Smoked Paprika
  • 1 Tsp Miso Paste
  • 1/2 Tsp Ground Dry Mustard
  • 2 TBSP Nutritional Yeast – if you are not a fan of nutritional yeast, leave this out and try the sauce first – you may like it just like this, or add 1 TBSP and taste.  I found 2 TBSP was the best for my taste.
  • 1 Tsp Salt
  • 1/2 Cup Almond Milk for thinning the sauce

In a medium sauce pan, add the cubed potato, onion, red bell pepper, cashews, carrot and garlic.  Cover with water, put a lid on it and bring to a boil.  Simmer or medium heat until the vegetables are all tender, about 15 minutes.  Drain and add to a high-speed blender.  While that is cooling, add the rest of the ingredients, then blend until smooth, scrapping down sides of the blender as needed until you reach a creamy, cheesy consistency.  Store covered in the fridge, I would use within 3 days, or freeze leftovers and reheat as needed.

*Cautionary note:  When using a high-speed blender with hot items, steam can build up and blow the lid off – not smart and could get you burned.   So….cool the veggies a little and if possible, leave venting open on your blender while processing – my Vitamix can have the center lid open, so I leave it open to allow the steam to escape.




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