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)
  • Energy: 155 kcal / 648 kJ
  • Fat: 5 g
  • Protein: 8 g
  • Carbs: 21 g

Cook Time

  • Preparation: 10 min
  • Cooking: 10 min
  • Ready in: 20 min
  • For: 4 Servings



  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
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.