This Vegan Cheese Sauce is perfect for mac and cheese, nachos, veggies, or any dish that yearns for cheesy goodness!
Cheese has got to be one of my favorite foods on the planet, which is one main reason I couldn’t stick to a vegan diet. I know successful vegans who feel like I do about cheese, and they are stronger than I! Cheese-loving vegans sure have their work cut out for them when it comes to cheese dishes. You could take the approach of not bothering to make recipes that center cheese, but that means no mac and cheese, nachos, beer cheese dip, or cheese fries. To me, that is deeply distressing, because those are my favorite foods to eat when I’m stressed!
Thankfully, vegans at least have nutritional yeast and the incredible texture of soaked cashews, both of which can help a vegan cheese replacement take shape. Nutritional yeast is the “cheesy” part of the flavor profile, and soaked cashews are the thick, substantial part of the sauce.
This vegan cheese sauce recipe is the best I’ve ever tasted. It combines both nutritional yeast (or “nooch,” as some call it) with soaked cashews, plant-based milk, potatoes for even more texture, and carrots for color. The lemon juice and seasonings round out the flavor profile into a sauce that not only resembles cheese, but tastes remarkably cheesy, too. Pour it on French fries, dip tortilla chips in it, or stir it into elbow macaroni for a vegan treat!
Is This Vegan Cheese Sauce Healthy?
This vegan cheese sauce recipe is definitely healthy. The cashews offer protein and healthy fats, along with copper, magnesium, manganese, phosphorus, iron, and zinc. Meanwhile, the potatoes and carrots provide fiber, antioxidants, vitamins, and minerals. The lemon juice adds vitamin C, and the nutritional yeast really lives up to its name, offering B vitamins, fiber, protein, and many important minerals and vitamins. Overall, this “cheese” sauce is also gluten-free, so it can be enjoyed as part of many different diets and lifestyles.
Soaking Vs. Boiling The Cashews
There are two ways to prepare the cashews for this recipe: you can soak your cashews for two hours, or boil them for ten minutes. If you decide to make this recipe at the last minute, the quicker option is to boil them.
However, if you pre-plan your cooking, you can soak the cashews in cold water for at least two hours or overnight. I typically put my cashews in a bowl of water in the refrigerator right before I go to bed, for a maximum of eight hours. This has the added benefit of leaving the cashews raw, versus boiling them.
Be careful not to oversoak them to the point where the water becomes gel-like or slimy, as that means the cashews need to be discarded. Overnight soaking should be done in the refrigerator. Soaking helps to soften the cashews for a creamier sauce. It also reduces the phytic acid in the nuts, which would otherwise hinder mineral absorption.
How Do I Store Leftovers?
Stored in an airtight container, leftover vegan cheese sauce lasts up to 4 days. You can also freeze this cheese sauce in freezer-safe containers for up to 3 months. I like to store it in small containers, so I only pull out what I need. Let it thaw overnight in the refrigerator, then reheat it over low heat on the stove. You may need to add a splash of dairy-free milk to restore its creamy consistency.
Serving Suggestions
I hate to admit it, but I love this vegan cheese sauce so much that I often eat a spoonful by itself before adding it to other recipes. It is a perfect vegan substitute for the cheese and sour cream in this Air-Fryer Nachos recipe. You could also drizzle it over your Microwave Broccoli for a decadent yet healthy side dish.
When you have company, make a Baked Potato Bar and put the sauce in a small Crock-Pot to keep it warm while guests spoon it on top of their potatoes. The sauce is also a great way to dress up these vegan Avocado Tacos. And don’t forget to use it for mac and cheese!
Ingredients
- 1 small potato peeled and cubed
- 1 medium carrot peeled and chopped
- 1 cup raw cashews soaked for 2 hours or boiled for 10 minutes
- 1 cup water
- 1 cup unsweetened plain plant-based milk
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 lemon juiced
- ½ cup nutritional yeast
- 2 tablespoons vegan butter
- 1 teaspoon salt
Instructions
- In a saucepan, cover the cubed potato and chopped carrot with water. Bring to a gentle boil, then reduce the heat to low and simmer for 10-15 minutes until fork-tender.
- Drain the boiled vegetables, reserving a cup of the liquid. Add the vegetables to a blender, along with the soaked and drained cashews, and all other ingredients.
- Blend until completely smooth, adding a bit of the reserved cooking water if needed to achieve a creamy consistency.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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