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: 

Boil potatoes and carrots together 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.

Servings:

Makes about 36 oz

 

Fat Free Version

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

 

50 Comments

  1. Andrea on October 16, 2020 at 10:29 am

    Best cheese sauce ever!

  2. Jackie Smith on October 19, 2020 at 9:49 am

    How long does your cheese sauce store for? I made the fat free one.

    • Plantiful Kiki on October 21, 2020 at 6:15 pm

      It can last for about a week and a half in the refrigerator.

      • JillTinsley on February 11, 2021 at 4:15 pm

        This stuff is so good! I need to try the fat free version because I’m literally dousing it on everything!

      • Wilma on March 3, 2021 at 3:21 pm

        Can u freeze it?

      • Tess on April 2, 2021 at 9:34 am

        What can I substitute potatoes with..?.

  3. Jane Rose on October 21, 2020 at 10:47 am

    This sauce is so delicious!

  4. Cheesy Hashbrowns | Plantiful Kiki on October 28, 2020 at 2:18 pm

    […] Cheese Sauce (This Recipe) […]

  5. Enchilada Bake | Plantiful Kiki on October 28, 2020 at 4:03 pm

    […] 1 batch cheese sauce (the-yummiest-cheese-sauce-ever) […]

    • Paula on January 24, 2021 at 5:48 pm

      Hi, do you reheat this before putting it on veges?

  6. Nitza on October 28, 2020 at 8:49 pm

    Super delicious!!! Thanks for sharing and showing how to do it.

  7. Carmen on November 1, 2020 at 11:04 am

    I just made this today and it blew my mind! It’s so good! I will definitely be making this again!

  8. Susan on November 3, 2020 at 9:21 am

    It really is the yummiest cheese sauce ever! And I have wasted a lot of ingredients trying others.
    So thankful to have found yours!

  9. Chris on November 5, 2020 at 7:39 pm

    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!

  10. Rory on November 8, 2020 at 6:29 am

    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.

  11. Kay on November 12, 2020 at 11:48 am

    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.

  12. Jennifer on November 13, 2020 at 4:06 pm

    Best ever!!!! Thanks!

  13. Sari on November 18, 2020 at 3:36 am

    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….?

  14. Patricia L Wittekind on November 19, 2020 at 11:32 am

    Delicious!!!

  15. Debbie Kalio on November 22, 2020 at 10:27 am

    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 🥬🥒🍅🥝🍒🍑

  16. Josie on December 4, 2020 at 2:29 pm

    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!❤)

  17. Rutu on December 9, 2020 at 10:32 am

    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!

  18. kerry on December 14, 2020 at 12:36 pm

    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

  19. Stephanie on December 16, 2020 at 10:00 am

    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😁

  20. Dianne on December 21, 2020 at 7:29 pm

    Thank you for the great “cheese” sauce Kiki!! It was perfect for our baked tostadas tonight!

  21. micron on December 29, 2020 at 12:12 pm

    soooooooooooooooooooooooooooooo good wtf… I did the bean version and I am not missing the nuts at all. it is insane, kiki!

  22. Samantha on January 2, 2021 at 8:46 pm

    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!

  23. Danielle Nonnenmacher on January 12, 2021 at 6:29 am

    Can you freeze the cheese sauce?

  24. Mary on January 19, 2021 at 2:52 pm

    This is so yummy, thank you!

  25. Suz on January 21, 2021 at 3:47 pm

    Seriously the BEST cheese sauce ever! I’m hooked!

  26. Grace McAndrew Whitnah on January 28, 2021 at 9:12 am

    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

  27. […] Vinaigrette Dressing Ranch Dressing 12 Healthy Hummus Recipes We Can’t Get Enough Of The Yummiest Vegan “Cheese” Sauce Ever! Vegan Queso Sauce Herbed Hummus Roasted Red Pepper Sauce Easy Date Barbecue […]

  28. Grace McAndrew Whitnah on February 1, 2021 at 3:48 pm

    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?

  29. […] this hash, it was made 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 […]

  30. […] 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 […]

  31. […] Plantiful Kiki’s Cheese Sauce […]

  32. Shawnah on February 8, 2021 at 12:55 pm

    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.

  33. […] 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 […]

  34. […] is 100% plant-based. I can take no credit at all for coming up with this recipe, it was created by Plantiful Kiki, head over and check her out. She is completely plant-based and follows The Starch Solution Diet, […]

  35. Whitney Hall on February 12, 2021 at 6:24 am

    I’m allergic to cashews, could any other but or seed be substituted?

  36. […] Plantiful Kiki’s Cheese Sauce […]

  37. […] The Yummiest Vegan “Cheese” Sauce Ever! […]

  38. Mary on February 18, 2021 at 7:29 am

    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.

  39. Diane MM on February 19, 2021 at 7:13 am

    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!

  40. Joanne on February 28, 2021 at 7:18 pm

    Love your recipes Kiki!
    Great sauce!
    But I doubt I can finish 36oz. In a week and a half.
    How well does it freeze?

  41. […] 1-1.5 cups cheese sauce  […]

  42. La Dona on March 11, 2021 at 9:32 pm

    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.
    .

  43. Vimy Shah on April 2, 2021 at 4:00 am

    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

  44. Janet on April 12, 2021 at 4:38 am

    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!

  45. Janet on April 12, 2021 at 4:42 am

    Nice sub Mary! What are “graded” sundries tomatoes?

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