An amazing Vegan Cheese Sauce recipe with added potatoes and carrots for a creamy texture. Put this cheese sauce on everything, nachos, mac and cheese, pizza.

I have been making vegan cheese sauces ever since I became vegan over 20 years ago. Giving up cheese was one of my biggest challenges as I transitioned to a dairy-free lifestyle, so making my own vegan cheese was imperative.

Vegan Cheese Sauce

This recipe is an adapted version of one that I first tried over 12 years ago while I attended a natural health training at Wildwood Lifestyle Center,  where I spent a month. They served vegan meals that were simple yet very delicious.

The original recipe was made with carrots and potatoes, but I have added cashews to it if you are nut-free eliminate the cashews. You can also try my Vegan Nacho Recipe and the best vegan Mac n Cheese recipe.

Vegan Cheese Sauce

For the recipe, boil the potatoes and carrots. Then I transfer them to a high-process blender along with the other ingredients and process until smooth and creamy. So easy and delicious. This vegan cheese sauce lasts about 1 week in the refrigerator.

Vegan Cheese Sauce

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Per 100g
155 kcal / 648 kJ
5 g
8 g
21 g


For: 4 Servings
10 min
10 min
Ready in:
20 min


  1. Boil potatoes and carrots in water over medium heat in a saucepan for about 10 minutes.
  2. Scoop out potatoes and carrots using a large slotted spoon, and transfer to a high-speed blender.
  3. Add 1/2 cup of the water used for cooking potatoes and carrots. Add cashews and remaining ingredients and process until smooth and creamy.


Vegan Cheese Sauce