October 9, 2020
The Yummiest Vegan ‘Cheese’ Sauce Ever!
Kid Friendly | Plant-Based Recipes | Sauces/Dressings | Weight Loss Meals
The Yummiest Vegan ‘Cheese’ Sauce Ever!
PREP TIME: MINS
COOK TIME: MINS
TOTAL TIME: MINS
YIELDS: 36 OZ
NUTRITIONAL INFO: 1/4 CUP SERVING
CALORIES: 66
FAT: 2 GRAMS
PROTEIN: 2 GRAMS
CARBS: 12 GRAMS
INGREDIENTS
3 cups peeled diced potato (if you use Yukon gold you don’t have to peel them)
½ cup diced carrots
½ cup raw cashews
4 tbsp nutritional yeast
1 tsp onion powder
2 tsp garlic powder
2 tsp salt
1 ¼ tsp lemon juice
2-3 cups hot water
INSTRUCTIONS
1). Boil potatoes and carrots together in a pot until soft, drain off water. Save the water to add back into the cheese sauce.
2). 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.
To make this a “White Cheese Sauce” use peeled russet potatoes and leave out the carrots.
NOTES
For Fat-Free Version:
Replace the cashews with white beans (or just leave out the cashews) and cut the amount of water in half, adding more as you blend if you desire a thinner consistency.
For White Cheese Sauce:
Follow the recipe but leave out the carrots.
Best cheese sauce ever!
This is fantastic recipe. I ran out if Lemons so I used lime juice instead and I find it’s even cheesier! And no lemony hint ever. The using of the potato water is so smart. Really gives it that gooeyness. Literally eating it right now. ? love your family friendly friendly recipes. I’m waiting on you book coming out. (In paper form)
What brand and type of nutritional yeast do you use? I’ve tried this recipe and it is just not at all yummy. I’m not a picky eater so I don’t understand why it doesn’t come out good. I’m thinking it’s the nutritional yeast.
For reals best cheese sauce ever!! And toddler approved, it i let home, my toddler will just drink the sauce ?
How long does your cheese sauce store for? I made the fat free one.
It can last for about a week and a half in the refrigerator.
This stuff is so good! I need to try the fat free version because I’m literally dousing it on everything!
Can u freeze it?
Yes! Not sure if it’s recommended.
I froze half of it as an experiment. Defrosted in the fridge and then reheated on the stop top. Initially it looks chunky like it won’t come back together but just keep mixing it, also don’t walk away from the stove bc it can burn quickly.
This was really good! I had it over cooked broccoli and baked potatoes.
What can I substitute potatoes with..?.
I used cauliflower as a substitute and its still yummy.
This sauce is so delicious!
So delicious!!!!
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Hi, do you reheat this before putting it on veges?
Super delicious!!! Thanks for sharing and showing how to do it.
I just made this today and it blew my mind! It’s so good! I will definitely be making this again!
It really is the yummiest cheese sauce ever! And I have wasted a lot of ingredients trying others.
So thankful to have found yours!
Hands down THE best “cheese” sauce I’ve tasted. I did the fat free version, but I didn’t have cannellini beans, so I tried chickpeas instead (using only about 2/3 cup water). It turned out amazing – great texture, great taste! Thank you … I can stop searching now!
I love this sauce!! Make it weekly. Some batches I change up the flavor profile by adding smoked paprika or chili pepper flakes. Extremely versatile, pasta sauce, enchilada sauce to a thick veggie dip depending on how much water I add.
I have made this cheese sauce 3 times already and it is the yummiest thing I have ever tasted! Even my picky eater devours it in seconds. It’s way better than real cheese. Thanks so much Kiki for sharing all these amazing recipes, they are truly life changing.
Best ever!!!! Thanks!
I don’t usually comment on recipes but now I just have to! WOWZA!!! I ate the sauce with a spoon like soup! I will never eat any other “cheese” sauce again! Can you fall in love with food….?
Delicious!!!
Oh my god easy and soooo good,, my kids who are not vegan. Love it. I’m slowly incorporating plant based foods so it will be easier. Thanks Kiki ??????
THANK YOU!!This cheese sauce is amazing! I made the low-fat version. I didn’t add the beans, but I replace one cup of water with Silk creamy cashew milk that was 25 calories and 2 grams of fat for one cup.
(I love your cook book by the way!! I got it last week!❤)
I just made this sauce and am blown away at how easy it was to make and how tasty it is. I did the fat free version and used beans. Thank you so much for sharing all your recipes and tips!
I make a batch of this every weekend. Even picky hubby loves it. It turns ordinary vegetables into extraordinary. It also rocks with any pasta dish. This is a WFPB/starch solution lifestyle winning recipe. I use the cashews for the goodness of the extra healthy fat. Love all your recipes. Thank goodness for you and Hannah, life changing food advice and recipes.
wfpbheartnurse
I love this cheese sauce! It really helped me transition to the vegan lifestyle! You have truly inspired me to adopt this healthy way of eating – thank you!!! Keep the great recipes coming?
Thank you for the great “cheese” sauce Kiki!! It was perfect for our baked tostadas tonight!
soooooooooooooooooooooooooooooo good wtf… I did the bean version and I am not missing the nuts at all. it is insane, kiki!
I have made this with the original version and the nut free version using white beans. I never put the nutritional yeast in there because I hate the taste. Still the BEST cheese sauce ever!
Can you freeze the cheese sauce?
Does anyone know if it’s frezeable??
This is so yummy, thank you!
Seriously the BEST cheese sauce ever! I’m hooked!
Kiki, I don’t know what took me so long to make cheese sauce! O.M.G!! I made the fat free version and added only 3/4 cup of water. Wow. It is amazing. Question. When reheating to top on foods and stuff, what is the best way to reheat? thank you
love your site and your channel
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Kiki,
I made this last week for the first time! OMG! The best! so yummy. I did fat free with 1/2 cup cannelini beans. Even my daughter who is non-vegan thought it was great
thank you. I have been missing cheese so much. Does it work well in enchiladas if it’s baked? Or in a soup that would have called for cheese?
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[…] my potato was created by Plantiful Kiki, go check out her page and give her recipes a try. Click here to make a batch of her cheese sauce, you won’t regret it! Then once done pour this over the top […]
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This was simply amazing! Thanks so very much. I tried the bean version to keep my skin clear. It’s delicious, even better than a more labor intense version that I used to use.
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I’m allergic to cashews, could any other but or seed be substituted?
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I love the chese sauce! I sometimes add curry or other spices for variation. But the base is always the chese sauce.
Today when I started to prepare for the sauce I realized that I had run out of nutritional yeast. Instead for the “nooch”, I added one big table spoon of graded sundried tomatoes. It turned out so good that I wanted to share with you.
Finally a cheese sauce I love! I’ve tried others and only one was good, but sweet.
This one is fantastic. I don’t have a vitamix so I soaked the cashews all day in hot water and they blended beautifully in my nutribullet. Also I cut the recipe in half to fit in the nutribullet. This sauce is perfection and lasted quite a while.
Thank you so much!
Love your recipes Kiki!
Great sauce!
But I doubt I can finish 36oz. In a week and a half.
How well does it freeze?
[…] 1-1.5 cups cheese sauce […]
I made the cheese sauce today and had it over oven roasted asparagus. It was delish. Kiki, I enjoy watching you on youtube and look forward to trying out other recipes.
.
I made this cheese Sauce and put it in quesadillas with refried beans, red peppers and sweetcorn it was so yummy. Love it with nacho chips and salsa too
I’m very curious and obviously not an educated food expert. I just follow recipes and occasionally change the quantities of something like jalapeno. So I rely on smarter food people like you to know how to create a recipe! Why would you decrease the water so much when you sub white beans for the cashews? I don’t see the white beans as being THAT much wetter than cashews although I can see that they are somewhat wetter, but less fatty. I’m just curious. Thank you!
Nice sub Mary! What are “graded” sundries tomatoes?
Mine tasted like potatoe soup.
Good taste to it but nothing like cheese sauce
Oatmeal, but you’ll need to play around with water ratios.
Califlower will work.
1/2 head steamed
1 c raw cashews
1/4 c parm
Juice n zest 1 lemon
Boil cali n cashews until tender save 1/4 cup cooking liquid blend with 2 tsp olive oil
Salt n pepper
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What sorcery is this?!? Idk how this tastes exactly like cheese, but I’m so glad it does!!
Was just going to ask about omitting the nooch because I can’t stand it either. Good to know.
So tasty! My picky husband agrees it’s the best vegan cheese sauce recipe we’ve tried. I made the bean-based version and doubled the nutritional yeast because I love it.
Cheese in the dairy free cheese sauce?
This stuff is life changing and incredible! I’ve been making it once a week since I discovered it just for my husband and me! I make the version with the cashews. Thank you!
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Figured I’d comment in case it helps anyone- First of all, this is a really good vegan cheese sauce! Secondly, I finally tried it in my instant pot and it turned out great. I put all the ingredients except the nutritional yeast and lemon (idk, I felt like these should be stirred in at the end?) into the IP with 1 cup of water, high pressure at 10 mins. I then blended with a stick blender right in the IP adding additional water slowly until it reached the consistency I wanted. I think the pressure cooking helps the cashews get softer and easier to blend with my crappy stick blender.
I’m kicking myself for waiting so long to try this sauce. It is so delicious! I find myself thinking of all the ways I can incorporate this into my meals. Thanks so much!! And awesome tip from Anne on doing this in the IP!!
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I substituted the nuts with 1/2 cup of chickpeas… a total hit! even with super fussy non-plant-based mother! Honestly, it’s the first « cheesy » sauce I’ve tried that doesn’t have that « hum, something’s off » taste. Thanks kiki!
Thanks Kiki for this amazing cheese sauce! I’ve tried other cheese recipes only to be disappointed. I’m so glad I decided to give your recipe a try, it’s a keeper!
Hi Kiki. I made the sauce but 2 tsp of salt makes it waaaaay too salty….is this a typo.
It is the best cheese sauce I have tasted thus far…and I have tried a few
This sounds terrific! Many similar recipes I’ve seen have said to soak the cashews. Is that not necessary here? Thanks!
I am curious about this as well. Soak our not to soak cashews!?
Just made this ahead of time, for tonight’s macaroni. Oh my, it’s fantastic! Thank you!
My first time making it tonight…I added a little curry powder and viola! Indian food!
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Several people have asked if this sauce can be frozen but after reading through the entire thread no one has answered that question lol. Surely someone has attempted freezing it by now?? Any replies?? How did it turn out??
Someone did answer about freezing this sauce. They said it not the same creamy texture, it’s kind of lumpy.
My search is over! This is by far the best Vegan cheese sauce I have had and I have made quite a few. Thank you Kiki for sharing your great recipes with us. Someone commented that they thought 2 tsp of salt was a typo. I think it is the perfect amount and I don’t like alot of salt.
I make this sauce weekly. For movie night I add a little taco seasoning to the sauce and diced tomatoes, onion and jalapeños for a delicious queso. So delicious.
I’ve tried all the WFPB ‘cheese’ sauce recipes and this is the one I always come back to!
Never tried it with the cashews – never felt the need for them.
I had pretty much given up on finding a “cheese” sauce. I figured this was my last Hope, based on the comments. And I’m so glad I made it! My search is OVER!! I was so afraid of an overpowering nooch taste because I’m not a fan of it by itself. But this recipe is perfect as is. Thank you soooo much!!!
Oh my goodness this is delicious. I’m making this a staple topping to always have on hand. Thank you for sharing this deliciousness!!
I finally found a cheese sauce! So excited!!! Even my husband likes it!!! Thank you so much.
Best vegan cheese sauce I have ever had!! I added 1 heaping tablespoon of white miso to the recipe. *chef’s kiss*
Just made this cannellini beans and it’s awesome! Poured it over cauliflower and broccoli so good! Thank you ?
How do you heat up the cheese sauce after it has been refrigerated? Thank you!
Microwave or on the stove work great!
This cheese sauce is the best! I don’t have a high speed blender, so I boiled the cashews with the potatoes and carrots and then used a standard blender and it came out creamy and delicious – just perfect!
I wasn’t a believer but now I am. Amazing!
[…] The Yummiest Vegan ‘Cheese’ Sauce Ever! […]