Let me tell you, this is by far the creamiest, the cheesiest, the most Amazing Vegan Cheese Sauce ever! No tofu, no cashews. It will really blow your mind!

Amazing Vegan Cheese Sauce

oz Yukon Gold Potatoes (about 3 medium)

Carrots

Water (used to boil potatoes)

Nutritional yeast

Tbs Nutritional yeast (in addition to above)

Lemon

tsp Apple Cider Vinegar

Salt

tsp Onion Powder

tsp Garlic Powder

tsp Brown Mustard

tsp Turmeric

Wash and scrub both potatoes and carrots, peel if desired and chop into uniform pieces and boil for 10 minutes.    OR.....

INSTANT POT

Simply add them to your Instant Pot with 1 cup of water. Set to MANUAL and cook for 7 minutes. Allow to naturally release for 10 minutes before opening lid.

Let rest for 5 minutes and then with a slotted spoon, transfer the veggies to your blender

Add 1/2 cup potato water and pulse to mix

Add remaining ingredients and blend until smooth and creamy

I really liked this! I cut down the lemon juice when I use a store bought concentrate vs. fresh. I made as is, and it turned out really nice. Makes enough to freeze half. You have to heat it up and stir it well for it to come back to a smooth consistency. Thanks Chuck!

My first time to make vegan cheese sauce, and I must give all the credit to the recipe! You nailed it! now I need to steam some broccoli and bake a few potatoes to fully appreciate it!

I have frozen this cheese sauce with good results.  I use the 1/4 cup portion freezer cube trays to pour cooled cheese into.  Once frozen the cubes pop out easily to be stored in a freezer type ziplock bag.

This recipe is the best one yet. I had no trouble with either the lemon juice or vinegar as soon have stated but I did add 1/2 cup of cashews, more salt, and two generous teaspoons of white miso. Next time I will try it without the cashews. I can always add them if it doesn't taste as good. I never thought I would eat a cheese sauce by the spoonful.

The longer one goes without the originals, the better the new recipes taste. I am finding after after 8 months, the originals either taste bad or cause diarrhea, neither of which are acceptable..

I agree. Now the old stuff tastes greasy and flavorless. The plant based foods actually have a flavor profile.

I love this! And you should have seen my husband's shocked face when he tasted it -- he loves it, too, and wasn't expecting it to be so good. Thanks, chuck, for all of your creativity and sharing.

Mind blowing! A lifetime of wishes have been answered with this recipe. Did a straight trade for velveeta on mac-n-cheese and nachos and the fam was oblivious. This sauce is the cheesiest -- and that's a high compliment. :-)

This recipe is so good!! It’s great for a vegan cheese dip with tortilla chips. The consistency is perfect. Also, it was very easy to make. I have never left a review on a recipe online, but this is so good and exactly what I’ve been looking for. 
Thank you!

This was so easy and creamy. I have been wanting to make this for some time.  Thank you for sharing!

I love this cheese sauce.  I typically am a cashew cheese person and put off trying a potato/carrot cheese, because how can you improve on cashew cheese?  This is how.  I followed the recipe completely except for reducing the lemon juice to 1 Tbs and adding 1/2 tsp smoked paprika.  Not only is it delicious, but the turmeric with smoked paprika give it a yellowy orange color that even looks like nacho cheese sauce.  I'll be adding this to my usual rotation.  Thank you for this recipe!

Awesome recipe! . Did it in the instant pot and had to sub stone ground mustard for brown and it was delish! Loved the stringy-ness of it too! Thank you for posting it!

I followed the recipe and tried to like it. But this does not taste like cheese, not even a little bit. All I can think of is maybe it's the brand of nutritional yeast I'm using? This is the second recipe for vegan cheese sauce that I've tried and neither was good. Any suggestions? Am I doing something wrong? Everyone is raving about it in the reviews and I just don't get it.

I made this as a component of the Cheezy Hashbrown Casserole and boy is it tasty.  It tastes even better than the first time I made it, I think as my taste buds are loving real food.  And to think it is compliant for a potato Mary's mini, which I'm just starting!!

Well I think this is fantastic! I mean you can´t expect anything more from a cheeseless cheese sauce!! I followed a tip from another user and added some miso paste and replaced the water with plant based milk and I think its delicous.., better than I thought! I think the best way to serve this is over nachos or over any veggies!! Thanks for this!!

This cheese sauce is delicious, you nailed it! Thank you, for ALL of your recipes!

We've been vegan for almost 8 years now. If I tell you I've been trying to find THE cheese sauce recipe for that long, I'm not even joking. We had the kids over for Taco Night last night and this cheese sauce was a HUGE hit! The only thing I changed was not adding the ACV and only 1 T lemon juice after reading the comments. The kids went back for seconds and thirds! I almost cried I was so excited about  this "liquid gold". I wished I'd taken pictures. Thanks so much for this gem of a recipe! YOU ROCK! We just followed you on Instagram as well. ????????

My vitamix is a little screwed up up but surprisingly it can still handle this sauce! I added some hot sauce with the other ingredients and poured over some seasoned fries with a bit of salsa. Delicious! I have also baked in a dish with some marinara sauce and breaded eggplant and it turned out amazing. Thank you for this fantastic sauce!!

I’ve tried most of the vegan cheesy sauces out there but I always come back to this one. One that was made popular after The Game Changer movie (you probably know which one) I had to throw out because no one would eat it. And it made a huge batch! Everyone’s tastes are different. 
But I have picked up a few things I like from others I’ve tried. I make yours just like the recipe but with 2 additions. I add one roasted red pepper (I use the ones in a jar) and I add some chipotle chili powder. 
Thanks for a great fat-free &amp; tofu &amp; nut free recipe that is delicious &amp; easy to tweak to my personal preference!

Your cheese sauce is perfect. I was craving a creamy cheesy like sauce that wasn't made with nuts and yours is wonderful. I dropped oil and salt, so it took a while for my taste buds to pick up flavors without those additions. I am finally at that point and can really appreciate how good my vegan wfpb recipes taste now. I can't believe how many great recipes you offer here, you're a good man for sharing your hard work with us. Thank you, it is appreciated with every bite!

This is a surprisingly good cheeze sauce with a satisfying “mouth feel”, despite having very little fat to it. For the past few years, I have used a vegan cheeze sauce recipe from another site that uses flour and coconut oil. I love that one but was excited to try one with lower fat and more vegetables. I made vegan nachos with it this time, but am looking forward to trying it over pasta next time. Thank you for this healthy alternative.

https://www.youtube.com/watch?v=NxjybJoSms8

One of my most popular recipes is my Vegan Cheese Sauce.  In this video, I show you how to make it in your Instant Pot (but you can use the stovetop method too) in less than 15 minutes.  

RECIPE with the Full Printable Recipe Card Here:
http://bit.ly/vegmacandcheese

MUSIC:
Heading West by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Artist: http://audionautix.com/

amazing vegan cheese sauce

Prep Time: 30 minutes

Cook Time: 10 minutes

Total: 40 minutes

Servings: 4

Author : Brand New Vegan

Ingredients

Instructions

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