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.
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.
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.
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- Energy: 155 kcal / 648 kJ
- Fat: 5 g
- Protein: 8 g
- Carbs: 21 g
- Preparation: 10 min
- Cooking: 10 min
- Ready in: 20 min
- For: 4 Servings
- 2 cups potatoes, peeled and chopped
- 1/2 cup carrots, peeled and chopped
- 1/4 cup cashews, soaked for 1 hour in warm water
- 1/2 cup water, (use water from cooked vegetables)
- 1/4 cup nutritional yeast flakes
- 1 tablespoon lemon juice
- 1 teaspoon tahini paste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- Pinch of Cayenne pepper
- Boil potatoes and carrots in water over medium heat in a saucepan for about 10 minutes.
- Scoop out potatoes and carrots using a large slotted spoon, and transfer to a high-speed blender.
- Add 1/2 cup of the water used for cooking potatoes and carrots. Add cashews and remaining ingredients and process until smooth and creamy.