• 3 cups peeled diced potato (if you use Yukon gold you don’t have to peel them)
  • ½ cup raw cashews (leave them out for nut free)
  • 1 roasted poblano pepper (deseeded if you don't want it spicy)
  • 4 tbsp nutritional yeast
  • 1 tsp onion powder
  • 2 tsp garlic powder
  • ½ tsp chipotle powder
  • 2 tsp salt
  • 1 ¼ tsp lemon juice
  • 2-3 cups hot water


Roast the poblano pepper in the oven or in the airfryer at 425 for 15 minutes. Boil potatoes in a pot until soft, drain off water.  Save the water to add back into the cheese sauce.

Add all ingredients to a high-speed blender, then add 2 cups of the reserved water and blend. Add more of the reserved hot water to thin to desired consistency.

Fat Free Version

Replace the cashews with white beans or just leave the cashews out and cut the amount of water in half, adding more as you blend if you desire a thinner consistency.


Makes 8-10 servings.


  1. Cheesy Vegan Chile Relleno | Plantiful Kiki on April 16, 2021 at 9:43 am

    […] Creamy Poblano Cheese sauce  […]

    • Erika on May 2, 2021 at 4:27 pm

      It looks like this is based off of “yummiest vegan cheese sauce ever,” on this site where you add 1/2 cup diced carrots to boil with the potatoes. I’m assuming to do that with this recipe too?

  2. Sheri on April 16, 2021 at 2:52 pm

    Would like to make soon,
    Carrots and amount missing from the ingredient list.

    • Jane Y Matthews on April 28, 2021 at 8:36 pm

      I think it’s supposed to be cashews, not carrots.

    • Lori Bethell on May 1, 2021 at 12:52 pm

      Check out her recipe for The yummiest cheese sauce….i believe its the same recipe but without the poblano pepper.

    • Vikki on May 2, 2021 at 4:37 pm

      I add only 1 carrot. It came out perfect & soooo delicious!

  3. Kelly on April 17, 2021 at 3:24 pm

    This recipe is amazing! I also added a big handful of fresh cilantro and really love the flavor. I will be making this every week to pour over dishes.
    Thank you for all that you do to keep us well fed, vegan and supported during weight loss!

    • Donna on May 2, 2021 at 10:19 am

      Kelly did you add carrots? Wasn’t sure if it was a cut and paste and carrots weren’t needed or if you just followed the reg recipe with the amount

  4. Stephanie salas on April 19, 2021 at 9:27 pm


    A good break from the regular cheese sauce

  5. Susan G on April 26, 2021 at 1:46 pm

    Carrots & amount to use are missing from the recipe.

  6. Diane on April 26, 2021 at 1:55 pm

    Where can I find this recipe with the carrots and amount added.? Two, people commented on it and it has not been fixed. Please update this recipe as it looks amazing.

    • Janice on May 1, 2021 at 8:08 am

      Judging by the color of the sauce , it doesnt have carrots in it. I think the error is in the instructions. In most cheese sauce recipes the carrots are usually added for color but they dont do much for flavor. If you really want to add them, her regular cheese sauce has 1/2 cup carrots.

    • Jennie on May 1, 2021 at 5:50 pm

      The original cheese sauces uses 1/2 cup diced carrot. I’m assuming this would be the same.

    • Malissa Picone on May 2, 2021 at 1:33 pm

      I used 1/2 cup of carrots because I think that’s the amount in the regular cheese sauce recipe. It turned out amazing!!

    • Cheree McKelvey on May 2, 2021 at 5:38 pm

      If you look at her cheese recipe – its the exact same – 1/2 cup carrots –

  7. Karin T on April 30, 2021 at 7:25 pm

    Looking at Kiki’s vegan “cheese” sauce which is almost identical, she uses 1/2 cup carrots.

  8. Paulette on May 1, 2021 at 8:33 am

    The carrots are for colour so probably not supposed to be in recipe

  9. Michelle on May 1, 2021 at 12:35 pm

    Does this recipe need carrots? If so, how many or how much?

  10. Carla J on May 1, 2021 at 2:45 pm

    Here other cheese sauce uses 1/2 cup diced carrots. Looks like all ingredients are same except adding the peppers.

  11. Lisa pagliaroli on May 1, 2021 at 5:49 pm

    In Kikis’s regular cheese sauce recipe she says to use 3 cups potatoes and half cup of carrots. Hope this helps for people who are asking. 😀

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