This vegan cheese sauce is so creamy and amazing you won't believe it's made with a healthy vegetable base! A huge hit even with dairy eaters.
This is absolutely the best vegan cheese sauce recipe. It's made in a blender and perfect for mac and cheese, baked casseroles and anything else that requires cheese sauce!
This recipe was originally published on 7/8/2015
It's pure magic how you can take vegetables and create this incredibly creamy healthy cheese sauce, without even using milk! I know you probably doubt me, but I promise you need this. I have used this strategy to make my vegan white cheese sauce and my vegan nacho cheese sauce with success!
Ingredients
The gooey base of this cheesy vegan sauce comes from potatoes. When you blend cooked potatoes at high speed, it creates a stretchy texture.
I figured this out one day when I was making the pizza crust for my Thai Chickpea and Veggies Pizza and used a blender instead of a food processor.
You will notice this vegan cheese sauce has no nutritional yeast. I am not a nutritional yeast fan, and I don't really think it tastes cheesy, but if you like it feel free to add some in!
Here is what you need to make this recipe:
- Potato
- Red pepper
- Orange carrot
- Sweet or yellow onion
- Raw cashews
- Garlic
- Lemon juice
- Chickpea miso
- Ground mustard seed
- Paprika
- Sea salt
How to Make Vegan Cheese Sauce
Thank goodness this recipe is so easy to make, because it's in our regular rotation! Here are the steps you need to follow:
- Load all ingredients into a blender.
- Blend on high until you get a creamy gooey consistency.
- Use nice and hot!
Preparation Tips
When it comes to creating the best vegan cheese sauce, there are few key things to remember:
- If you have a regular good blender instead of a high speed one you can still get creamy awesomeness by grinding the cashews with a coffee grinder first. Grind them dry and simply add to the blender with everything else.
- You can also soak them overnight before boiling with the veggies, but this still may not give as creamy of a result as the grinding.
- You can thin out the consistency of the vegetable cheese sauce with some extra liquid.
- Use either water, dairy free milk, water from the boiled veggies, or pasta water if making mac and cheese.
- When you measure the veggies, measure them packed in not just loosely scooped up.
- Start with a little salt, and once everything is blended taste the cheese sauce. Add more salt if necessary.
What to Make With This Cheesy Vegan Sauce
This plant based cheese sauce recipe is amazing with everything! Seriously there are SO many things you can do, so little time. Here are some of my top faves:
- Mac and cheese of course, SO good.
- Drizzle it over veggies, okay maybe it's more of a drench than a drizzle.
- Enjoy as a dip with chips, crackers, or veggies, or apple slices.
- Load it onto a baked potato.
- Nacho cheese dip, I add chopped nacho jalapeño slices.
- Top your favorite tacos.
- 7 Layer Taco Dip.
- Roasted Poblano Mac and Cheese.
- Mexican Nacho Burger.
- Smother Oven Baked Fries.
- Pair with Vegan Pigs in a Blanket.
- Top Vegan Scrambled Eggs.
- Use on your favorite homemade pizza.
- Include it in your favorite dairy free cheese casseroles.
- Eat it with a spoon...Don't judge, just try it.
Substitution Suggestions
I tried a variety of combinations for this dairy free cheese sauce, I did after all spend years of trial and error, and the ingredients listed are the best for creating the correct flavor and texture. Here a few swaps you can experiment with:
- If you can't have cashews you can try other nuts such as macadamias, walnuts, or pine nuts. Just note that the flavor will be affected.
- For a completely nut free sauce try white beans or sunflower seeds. (I didn't care for the sunflower seed version but others have.)
- You can also leave out the cashews without replacing, but the texture will not be as thick and creamy.
- Red potatoes are suggested but any other starchy potato will do. Avoid sweet potatoes or other root veggies.
- Chickpea miso has the right flavor, white miso can be used but the taste will be more mild. Some have even completely left it out and still liked the flavor!
Flavor Suggestions
You can adapt this recipe to make different flavors of vegan cheese sauces. Any time you mix in an addition, start with a little and blend in more a little at a time until you get the flavor you want.
If you want chunks of the add ins, pulse them in instead of blending, or stir in with a spoon.
- Salsa
- Jalapeños - fresh or pickled
- Taco seasoning
- Chili seasoning
- Chives
- Roasted red peppers
- Sun dried tomatoes
- Broccoli (cooked and chopped)
- Caramelized onions
- Vegan sausage
- Mushroom bacon
- I prefer this vegan cheese sauce without nutritional yeast, but for those that are a fan feel free to shake some in.
Make Ahead and Storage Tips
- Prep this vegan cheese sauce recipe in advance by cooking the veggies and roast the garlic. Store in the fridge in an airtight container until ready to use.
- Store the prepared cheese sauce in an airtight container in the refrigerator for up to 5 days.
- You can freeze this for up to 3 months so you can have vegan cheese sauce at your fingertips any time!
- When you defrost, leave it on the counter all day so it can slowly come to room temp.
- Feel free to return the defrosted sauce to the blender
- You can reheat this in the microwave or in a pot with a splash of nondairy milk (I use cashew) and mix well. Add splashes of milk and mix until you have the right consistency. It may need more salt depending on how much milk you add.
How to Make Vegan Cheese Sauce in an Instant Pot
Instead of boiling the vegetables, you can use your pressure cooker.
- Put all the ingredients (except for roasted garlic and lemon juice) into an instant pot with 2 cups of water.
- Set it to manual high pressure for 5 minutes.
- Let it naturally release.
- Blend in a high speed blender until smooth.
Common Questions
There are a number of recipes out there that all use different methods for creating cheese sauces with only plant-based items. This recipes uses potatoes, veggies, cashews, and seasonings to create a thick and creamy sauce.
There are some plant-based store bought cheeses available, but it's best to make your own with whole foods!
Many use dairy free milk and nutritional yeast to capture the cheese flavor, but I've had better luck with veggies and chickpea miso.
This sauce for one! Vegan Parmesan is also really easy to make and tastes so good!
More Vegan Cheese Recipes
Now that you know how easy it is to make your own homemade vegan cheese sauce, you need more varieties to try! Here are more plant based cheese recipes I know you'll love:
Best Vegan Cheese Sauce Recipe
Equipment
Ingredients
- 2 cups cooked potato (about 3-4 potatoes, see note)
- 2 tablespoons cooked red pepper (about ⅓ of a medium sized pepper)
- 3 tablespoons cooked orange carrot (about 4-5 baby carrots or one medium sized)
- 5 tablespoons cooked sweet or yellow onion (about ½ a small)
- ½ cup raw cashews (see note)
- 1 teaspoon roasted garlic (about 2-4 cloves, depending on size)
- 1 teaspoon fresh lemon juice
- ¾ teaspoon chickpea miso (see note)
- ½ teaspoon ground mustard seed
- ½ teaspoon paprika
- 1 ½ teaspoons sea salt (can use less or more depending on taste preference)
- Your favorite pasta if making Mac and Cheese
Instructions
- Roast the garlic by peeling and wrapping it in tin foil with a splash of veggie broth. Roast at 400 F (205 C), in a regular or toaster oven, while you cook the veggies.
- Put potatoes (peel if you don't want specks of skin), red pepper, carrots, onion and cashews in a pot and cover with water. If you don't have a high speed blender and are grinding the cashews, then don't boil but grind them dry and place them in the blender.
- Cook over high heat until water boils, about 15 minutes if uncovered. Turn heat to medium and boil another 20 minutes, until potatoes are tender.
- When done, drain water (keeping some to thin out sauce if prefer a thinner sauce), separate veggies and put the cashews in the blender. I use a fork to fish out the veggies, then drain the cashews over a pasta strainer.
- Measure out the needed amount of each veggie and place each in the blender. Add the rest of the ingredients.
- Blend on high until you get a creamy gooey consistency. If you have a tamper tool use it to help mix the sauce as it blends. If you don’t have one, then you will need to stop and push down the ingredients every once in a while.
- If you want to thin it out, add some of the reserved cooking water, 1 tablespoon at a time until you get the desired consistency. Use nice and hot!
To make the ultimate Mac and Cheese:
- Cook your pasta according to package directions.
- Drain pasta reserving about 1 cup pasta water.
- Add the pasta back into the pot and add desired amount of cheese sauce.
- Then add pasta water 1 tablespoon at a time, mixing well in between additions, until you get the desired consistency for your Mac and Cheese. If your pasta is too starchy (as some gluten free pastas are) you can also use regular water or even non dairy milk to do this. Add salt if needed, it most likely will since the sauce is no longer as concentrated. Devour!
Notes
- Makes 3 ½ cups sauce. Serving size for nutrition info is ½ cup.
- Nutrition info is for cheese sauce only.
- I used red potatoes but any starchy potato will work, just don’t use sweet. It also won't work to substitute with something that is not an actual potato (such as another root vegetable).
- If you are not using a high speed blender, you can grind the dry cashews into a fine powder using a coffee grinder (do not boil them for this method). You can also soak them overnight prior to boiling with the veggies or just boil them with the veggies.
- You can make this nut free by eliminating the nuts, however you will lose some of the thickness and creaminess. It will still be pretty good in taste, but just lacking some of those elements. You can also try subbing with another nut if you are allergic to cashews, I suggest walnuts or macadamias, however the flavor will be different. I did try it with multiple nuts and liked the taste of the cashews best.
- If you don’t have chickpea miso, you can try using a white miso although it will be a little more mild in flavor so you may need more. See the comments for others that have tried using white miso.
- I did not add any liquid to this when I made it, but depending on what you use it for, you may want to thin it out with some water, water from the boiled veggies or pasta water if making mac and cheese.
- You can reheat this in the microwave or in a pot with a splash of nondairy milk (I use cashew) and mix well. Add splashes of milk and mix until you have the right consistency. It may need more salt depending on how much milk you add.
- You can also freeze leftovers in a freezer safe container as it freezes great. Defrost slowly when ready to eat. You may think it didn't freeze well, but as you heat it up the consistency comes back!
- Cook the veggies and roast the garlic. Store in the fridge in an airtight container until ready to use.
- This can be mixed into any baby food or be used for a toddler as a dip. You could also just blend the veggies on their own for baby.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Nan
This looks so good and can't wait to try it out. Do you think a russet potato would work? Thanks!
veggiesdontbite
Hi Nan! Thank you! Absolutely. I think any white potato would work fine. I tend to use red but all white potatoes will give it that gooey consistency you need. Let me know how you like it!
The Vegan 8
Made this for dinner a couple of nights ago and loved how thick and gooey it was!! I love how incredilbly healthy it is and made with whole foods! It was so good!! I could not find chickpea miso, so I used a brown rice and soy miso I found at Whole foods. I ended up using probably 3 times as much so the "cheesy" flavor was there since the miso wasn't as strong I'm guessing as chickpea miso, like you mentioned, people were using more if they couldn't find chickpea miso, so that's what I did. My stupid thin VItamix pitcher would NOT blend my potatoes no matter water, so I had to add some water just to blend everything. I just upped the lemon juice to make up for diluting the flavors with the water. Then transferred to my other wide pitcher blender to get it all blended well. Worked PERFECT. We've eaten it 3 times since then and I just had another bowl for lunch! Delicious stuff Sophia, thanks so much girl! I love my fat-free mac 'n' cheese as you know, but this is such a great recipe as well, especially if you want a nutritional yeast alternative!
veggiesdontbite
Thanks SO much for trying this!! I'm so so happy you liked it! Thanks for letting me know how you got it to work in case someone has the same issue. Glad to hear you ate it multiple times so I don't feel like I'm the only addict 😉
Jennifer
What in the world is "chickpea miso"?? As a brand-new cold-turkey vegan (no pun intended) it's frustrating when people assume everyone always knows the weird ingredients they are talking about but I can't even find on google. Thanks! I would really love to make this for my husband, he's been a very good sport, trying everything, but like you said, a lot of it just sucks 😉
veggiesdontbite
Hi Jennifer! If you do google chickpea miso there's actually some good info on it. It's a type of miso, an Asian foods ingredient that you can definitely find in any Asian grocery store and as well as many natural markets. It uses chickpeas instead of soy beans as a base like regular miso does. I buy mine at a Whole Foods type place by me. I say in the notes of my recipe that if you can't find chickpea, then white miso can also be used. It's much more mellow so many of my readers have been using almost double than the recipe states but I'd start with what I say and add a little as you taste. This is definitely a "no suck" cheese sauce. I've had so many non vegan friends make it with rave reviews. Let me know if you try it or have any more questions!
Jennifer
Thanks so much!! I didn't mean to imply I couldn't find info about your ingredients, goodness I wouldn't insult you right on your own page lol! (Although one article I read gave directions on aging your own miso for 6+ months, a bit overwhelming!) Anyhoo, I meant other recipes we are attempting to dare. I CANNOT wait to try this on my hubby, it's his birthday today, he is bound to love it. Our other cheese substitutes have been pretty dismal 🙂
veggiesdontbite
No worries! Definitely don't age it yourself. lol. Just buy it. It comes in a big tub but makes amazing miso soup so easily. And lasts forever! Hope you like it as much as we do!!
Tee Bone
Ok...So mark it down...another reader that tried & loved it!! I had to keep looking back at the ingredients list over& over because I knew I had just forgotten something...you know all the things I'm used to putting in a cheese sauce like noosh or tofu. I just thought there was no way it could taste cheesy...SO WRONG! I made Mac & cheese & it did NOT disappoint. Creamy, gooey, rich, & cheesy.Thanks for all your hard work on this & for sharing it with us. 🙂
veggiesdontbite
So so happy to hear!! I know, it still gets me every time I make how crazy it is that all those veggies make cheese! We still eat it weekly. Thanks so much for letting me know! I have another recipe coming soon using the sauce too!
Nikki
What a creative recipe! Love how you incorporated veggies into it 😉 Thanks for sharing!
veggiesdontbite
Thanks so much Nikki! Yup, it's all about the whole foods over here!
Milu
I was just wondering what happens if you don't use chickpea miss or regular miso??
veggiesdontbite
Hi Milu! You can take out the miso, however it helps contribute to the real cheesy flavor so the flavor will change just a bit. It will still be good and creamy just not as deep a cheese flavor. Let me know if you try it!
Orion
My wife can't do potatoes or peppers because they are night shades and exacerbate her rosacia. Do you know if sweet potatoes have the same effect as regular potatoes? I know it's a different flavor profile and I have no idea what to replace the bell peppers with. Any suggestions?
veggiesdontbite
Hi Orion! I'm so sorry your wife has to deal with that. I wouldn't recommend sweet potatoes, not only will the texture be totally different but the taste will as well. If you are willing to give up the real gooey cheesy texture, I'd suggest subbing cauliflower. It also has a buttery creamy taste like potatoes. It doesn't get gooey at all but at least you can keep some of the flavor. As for the peppers, that's a tough one. The only thing I could maybe suggest is using more carrots as they also have a slightly sweeter flavor like peppers. If you're willing to experiment I say go for it! I can't vouch for any of these subs but it's the best I can think up for you! I guess it's better than not trying it at all! Hope you're wife is doing well otherwise. If you want to try another creamy sauce I have a great fat free Alfredo that's cauliflower based you could try too, you can find it here: https://www.veggiesdontbite.com/2015/03/23/fat-free-roasted-garlic-cauliflower-alfredo-sauce-with-fresh-basil/
Reichel
Wow! You're a genius. This cheese sauce is amazing! Just made it tonight for some mac and cheese. Haven't gotten to the part where we add it to the noodles yet...but I can't stop eating spoonfuls of it. Mind blown. It tastes so much like cheddar! I'm not a big fan of nutritional yeast, so this is a lifesaver. It will definitely be on regular rotation in this house! Thanks SO much!
veggiesdontbite
The spoonfuls in the mouth are where it's at! Lol! Thank you so much. I literally did the same thing, I still do! It's in our regular rotation as well and we are always trying new things with it. Thank YOU for giving my cheese sauce a chance! And be sure to let me know of any fun uses you come up with!
Dianna
I tried this today and it is amazing! Even my cheese-loving carnivore son likes it. Thanks so much for coming up with the recipe. Some time I want to mix it with chili for a dip.
veggiesdontbite
That makes me so happy I want to jump up and dance! When a cheese loving carnivore likes my cheese sauce, that's music to my ears. It is excellent in chili cheese fries...we have literally tried it with everything! Thank you so much for making my day and if you concoct anything super fabulous with it be sure to let me know! I'm always looking for new ways to use it!
Dianna
I had it last night mixed with canned vegetarian chili. It was a perfect dip for corn chips but it didn't give me that blah feeling I usually get after eating the version I used to make with processed cheese. So I guess that's the only way it's not like real cheese sauce . . . I'll take it. 🙂
Also it's been reheating really well. No separating or anything like that. I can't wait to make it again this week.
veggiesdontbite
That's so awesome Dianna! Now you have me craving chili cheese and corn chips. MMMMM. Isn't it amazing how much better you feel eating like this? I am so so happy I could create something that people love but also makes them feel good. And yes, the reheating has been awesome! Like real cheese! Thanks so much again for your amazing feedback!
Cassie
Hi Sophia, i made this cheese sauce, it was great! Thank you. I was wondering if you boil your vegetables whole or if you chop before boiling? Thank you again, looking forward to making this sauce again and again! I was impressed by how much it made. I was able to use it in 3 different meals for my family of four.
veggiesdontbite
Hi Cassie! Thanks for letting me know how you liked it! I boil my veggies whole, although sometimes they break when I use a fork to pick them up when putting them in the blender. But I figure why take the effort to cut them when they will be blended anyway! As a mom of 3 I take shortcuts when I can, LOL Doesn't it make a ton?! We fed 3 families with one making of it. It's a weekly addition for us now. Glad to hear it will be made again! Thanks for being here!
Audrey @ Unconventional Baker
Wow, I'm so trying this! Looks like the cheese sauce I've been waiting for 🙂
veggiesdontbite
Thank you so much Audrey! It's so good, I know you'll love it!! I worked hard at getting it just right. Let me know when you give it a try!
Audrey @ Unconventional Baker
So I made this today and holy cow. No words. So good! Maybe I just haven't had mac 'n' cheese in like FOREVER {let's just say there was lots of sauciness going on on my noodles 😉 }, but this was seriously delicious and so so easy to make. I served it to a group of friends over lunch today {all but one are regular dairy eaters} and it was devoured in an instant -- people were torn between having thirds or saving room for dessert, if that tells you anything 😉
A few things I did that might help others: I doubled the recipe -- if you're thinking of doing that, blend in 2 batches. Seriously! I tried blending all at once and my vitamix got overwhelmed and overheated... It might also be that my veggies were still hot-ish and it's a super hot day, but I'd say play it safe by splitting up the blending. Otherwise doubling totally works if you want extra. I also added extra garlic powder, chili powder, and a bit more salt on my plate and it was amazing. I think those will be added in liberally into the sauce next time. Last note: I served this to 7 people -- doubled the recipe thinking just one batch wouldn't be enough, but it totally was. I have exactly half the sauce left over now -- so I'd say this makes enough for 7 people who like things REALLY saucy, if that helps anyone to gauge quantities 🙂
Thank you so much for the amazing recipe, Sophia!
veggiesdontbite
Thank you SO much Audrey for this super sweet and detailed review! I love the noodles saucy too, so you aren't alone. I was going for a very basic cheese sauce for this, but I have a ton of ideas for recipes coming up using this as the base. But I love that you added your own mix of spices to make it what you wanted! I agree on the doubling of this. I tried it in one batch too and it didn't work as well. Definitely two batches! And it does make a lot. BUT, having leftovers is NEVER a bad thing 😉 Plus it actually freezes quite well. I have frozen some a few times, and all you have to do is take it out the night before to let it slowly defrost, then slowly heat it up prior to eating. Works awesome! I'm so so happy you like it!!
Meg @ Noming thru Life
Now that's dedication to cheese. I like the way you work 😉 I have to say though you are spot on with what's out there. And while I love nutritional yeast in little bouts I can't do a ton of it, it gets to fakey tasting for me. But I also hate the majority of dairy-free cheeses out there, I don't even want to get into that. I'm loving Kite Hill personally right now though. Nothing fakey there. And your 2 years in the making sauce, looks legit. Ingredients make total sense and I can see it tasting rich, creamy and delicious. So I hope you feel yours years were worth it, I think they were 😉
veggiesdontbite
Hi Meg! Yes, I am very dedicated to my cheese! LOL! It mostly stems from the same place you are, I wasn't a fan of anything out there so I was very interested in creating my own. I too can do the nutritional yeast in small amount, mostly when dry like in my Hemp Almond Parmesan, but when it comes to sauces in large amounts it's a flavor I don't care for. Kite Hill is definitely a good one, as is the Heido Ho I mentioned. But so many are just not good. There are a few newbies I have heard are great but have yet to try. But as I mentioned in my post, I like to stick to whole foods versus the processed stuff so this was a homerun creation for us! For sure worth it! I sincerely hope you get to try it one day and if you do let me know!! Need to check out those pineapple pops of yours! MMMM
Cheyanne @ No Spoon Necessary
Oh, WOW! This sauce looks incredibly delicious and of course I LOVE that it's made with whole, natural ingredients!! Seriously genius cheese sauce- can't wait to try it out! (That mac n cheese is totally calling my name) Thanks for sharing the yum and Cheers!♡
veggiesdontbite
Thanks so much Cheyanne! It is my happiest creation to date! I worked super hard and long to get it just right but it was so worth it. We eat it weekly and it totally hits the spot every time! I hope you get to try it out! Let me know when you do!
Cakespy
NO WAY is this not cheese! You totally had me. I am intrigued, and I AM HUNGRY.
veggiesdontbite
Yes it is!!! Filled with whole foods! I hope you get to try it! Let me know if you do!
Ginger
A friend wants me to make this for the kiddos for a gathering after I raved how much my hubby and I love it but I have a nut and soy allergy in the bunch. And substitutes you recommend?
Ginger
I just saw that the chickpea miso is Soy free yippee! But what about leaving the nuts out? Recommended substitute?
Thanks love this recipe!
veggiesdontbite
Hi Ginger! Yes, chickpea miso does not have soy! And in my opinion I say leave the nuts out versus trying to sub with something. I played around with different nuts, etc and the cashews were the one that gave it a creamy taste without tasting the nut itself. I think the sauce will still be good without them just not as creamy and you may lose a bit in consistency. But it will still be good. Nut allergies are what they are so not much we can do but enjoy the food as is! Please let me know how it turns out, I'd love to hear!! Thank you so much for your comments!