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Vegan Cheese Sauce

You don’t have to be vegan to fall for this vegan cheese recipe! It’s creamy, tangy, and rich, with a crave-worthy oozy texture just like that of dairy-based cheese sauce. Even Jack – the biggest real cheese lover I know – adores this recipe. Last time I made it, we stood at the counter, scooping it up with tortilla chips. We only got halfway through the first batch before we decided to make a second. Yep, it’s that good!

Serve this vegan cheese as a dip with tortilla chips or fresh veggies, toss it with pasta to make vegan mac and cheese, top it onto a baked potato, or drizzle it over chips to make a vegan nacho platter. Once you have it on hand, you’ll find endless ways to use it, and you won’t be able to get enough!

Nutrition Facts

  • Servings 4
  • Amount per serving
  • Calories 224
  • Total Fat 16.9g
  • Saturated Fat 2.6g
  • Cholesterol 0mg
  • Sodium 254mg
  • Total Carbohydrate 16.1g
  • Dietary Fiber 3.1g
  • Total Sugars 3.1g
  • Protein 4.8g
  • Vitamin D 0mcg
  • Calcium 15mg
  • Iron 3mg
  • Potassium 417mg

Recipe Allergies

Instructions

  • 1.Place the potatoes in a saucepan and cover with cold water by about 1 inch. Add a few pinches of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 8 to 12 minutes.
  • 2.Drain and transfer to a high-speed blender with the garlic, cashews, apple cider vinegar, nutritional yeast, onion powder, salt, olive oil, and water. Blend until smooth.
  • 3.For spicy vegan cheese, add the chipotle pepper or pickled jalapeños. If you’d like a smoky flavor, add the smoked paprika.
  • 4.Serve with tortilla chips for dipping or over pasta to make vegan mac & cheese.

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Ingredients

  • ¾ cup peeled and diced Yukon gold potato
  • ¾ cup peeled and diced sweet potato
  • 2 garlic cloves
  • ¼ cup raw cashews
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons nutritional yeast
  • ½ teaspoon onion powder
  • ½ teaspoon sea salt
  • ¼ cup extra-virgin olive oil
  • ¼ cup water

To make your cheese spicy or smoky, try adding:

  • ½ to 1 chipotle pepper from canned chipotles in adobo
  • 1 tablespoon pickled jalapeños
  • ¼ to ½ teaspoon smoked paprika