Finally! 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.