Yep, this is THE Amazing Vegan Cheese Sauce everyone has raved about.
A simple but Creamy, Fat-Free, Vegan Cheese Sauce, made without any nuts, tofu, or dairy.
Remember how silky smooth that box of Velveeta got after you melted it?
Yeah - it's like that.....only this isn't really 'cheese'. In fact, there's no dairy in this at all. And there's no tofu or cashews either, so it's completely fat-free and McDougall friendly.
But when I tell you what the secret ingredient is, you'll completely flip.
Carrots & Potatoes. I know, right?
Here's the back story on how I discovered this delicious Vegan treat....
Because I used to work the night shift, sleeping any kind of normal hours on my days off was out of the question. So as I was lying in bed late one night, watching a Vegan cooking show of all things, I saw this guy by the name of Chef Mark Anthony.....and he was making a cheese sauce.
Now most Vegan Cheese Sauce recipes I had tried so far were made from Tofu or Cashews, which are ok.....and sometimes good.... but not everyone likes Tofu, and a lot of people stay away from nuts due to their allergies or the fact they add a ton of fat.
So.... when THIS guy starts making a vegan cheese sauce, with Carrots and Potatoes of all things, I woke up pretty quickly.
Carrots and Potatoes? Cheese?
Needless to say I took mental notes and that next day, in my blender........ I made magic happen.
And let me tell you it is by far, the creamiest vegan cheese sauce I have ever had.
Kudos to Chef Mark Anthony. Dude….seriously, thousands of Vegans are now thanking you.
This Amazing Vegan Cheese Sauce was inspired and adapted from his amazing idea.
The Amazing Vegan Cheese Sauce
I actually weighed out 3 Yukon Gold potatoes to about 16oz, or 1 lb. After cutting off any eyes I cut these into small chunks and added them to a pot of cold water.
I then cut 2 carrots in half and added them to the water.
Bring your veggies to a boil and set your timer for 10 minutes. After the timer goes off, turn off the heat and let the pot cool off for about 5 minutes or so. I wanted the carrots to become as soft as possible for the blending process.
NEW INSTANT POT INSTRUCTIONS:
You can ALSO use your Instant Pot!
Just add your potatoes, carrots, and 1 full cup of water to your Instant Pot, and set it for MANUAL and 7 minutes. Allow it to naturally release for 10 minutes and that’s it.
Instant potatoes and carrots!
With a slotted spoon, transfer the veggies to your blender and add about ½ cup of the hot potato water. Pulse until it starts to become smooth, and then add the rest of the ingredients.
Blend on high until it becomes as smooth and creamy as you want. You can add more of the potato water to thin it out if you want, but about ½ cup was just right for me.
Now go ahead and get a spoon or something.
I know you're dying to try this … so go ahead and get it over with 🙂
Well? Just like I said, right?
Thick, creamy, CHEEZEY!
To all you Cheese Addicts - you're welcome 🙂
Amazing Vegan Cheese Sauce
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 cups 1x
- Category: Main
- Method: Blender
- Cuisine: American
- Diet: Vegan
Description
Let me tell you, this is by far the creamiest, the cheesiest, the most Amazing Vegan Cheese Sauce ever! No tofu, no cashews. It will really blow your mind!
Ingredients
- 16 oz Yukon Gold Potatoes (about 3 medium)
- 1-2 large Carrots
- ½ cup Water (used to boil potatoes)
- ¼ cup Nutritional yeast
- 2 Tbs Nutritional yeast (in addition to above)
- 2 Tbs Lemon Juice
- 1 tsp Apple Cider Vinegar
- 1 tsp Salt
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- ½ tsp Brown Mustard
- ¼ tsp Turmeric
Instructions
- Wash and scrub both potatoes and carrots, peel if desired and chop into uniform pieces and boil for 10 minutes. OR.....
- INSTANT POT: Simply add them to your Instant Pot with 1 cup of water. Set to MANUAL and cook for 7 minutes. Allow to naturally release for 10 minutes before opening lid.
- Let rest for 5 minutes and then with a slotted spoon, transfer the veggies to your blender
- Add ½ cup potato water and pulse to mix
- Add remaining ingredients and blend until smooth and creamy
Notes
Keywords: vegan cheese sauce
Kristine Smith
I've been loving on this cheese sauce for a year or more but today when I went to whip some up, I found I was out of Yukon Gold potatoes. I really needed it, so I used a sweet potato and two russets. Somehow, I don't know, but I like it even better. Didn't know that was possible. I especially love this in my breakfast burritos - scrambled seasoned tofu with lots of onion, sweet peppers, garlic, jalepeno, kale and then BNV Cheese sauce to bring it all together. Thanks for all your amazing recipes, Chuck!
Shirley
Would this be compliant on a Mary's Mini?
Chuck Underwood
I don't see why not! It's just potatoes and carrots! But some people might say no - "it's not boring enough". Up to you.
Sabra
We absolutely love this stuff. My husband asks for it all the time. Thank you so much for this recipe!
I do have a question however. This time I made a huge batch and froze half of it. Now after taking it from the freezer it seems to have separated? What do I do?!
★★★★★
Pamela Swamy
When I went plant based almost 5 years ago, the thing I missed most was cheese! I tried and threw out a number of "cheese sauce" recipes until I found this one and it has been my "go to" cheese sauce ever since. The only thing I've changed is to substute white wine vinegar for apple cider vinegar. It's fast and easy and keeps well in the fridge. (I always make a double recipe!) I've this delicious sauce in mac & cheese, casseroles, in your biscuit recipe and to make broccoli cheese potatoes. Thanks so much for sharing this with us!
Ken
This cheese sauce is very good. I do agree with others that I may cut back the lemon juice a little bit next time. But it was still really good. I just thought that being able to taste the lemon took away from it a little.
I air fried some french fries and dipped them in the cheese sauce. They were pretty good!
★★★★★
Eric L
Just lovely!
At our house we know it as "Chuck Sauce" and we have made it 5 times.
Two weeks ago it was turned into vegan rotel & sausage dip. This week it will go in chili cheese burritos.
Everyone loves it poured over "sloppy joe" lentils, too.
Thank you!
★★★★★
Randy
Another great Recipe, Chuck!
Have you tried to add a little nutmeg?
I am thinking the next time I will use a bit of nutmeg, maybe 1/8 tsp and see if that changes the chessiness. Of course my taste bud were changed a few years ago, so I think this is just wonderful...Like you.
★★★★★
Sandra
I am going to try this tonight. I am becoming a vegan for my health. Your chili
"Best Damn Vegan Chili Ever" is what sold me on the vegan lifestyle. It really is the best chili ever (I was not even interested in vegan the first time I ate it). I know that the cheese sauce will be just as good. I miss what I use to eat and I really appreciate what you have done to replace these foods. It take the craving away and makes this way of eating easier. Keep up the good work. You have made it easier for people like me. I love you recipes.
Pat
I just made the sauce today. Yummy. So I ended up with rolling refried beans and the cheese sauce in tortillias. I laid them on a skiff of Hatch Green Enchalada Sauce then topped them with more cheese sauce and enchilada sauce. Let them cook on low in the crock pot for 3 hours. Perfect! I'd send a picture if I could!
★★★★★
JA
Duuude….perfection!
★★★★★
Linda
Great recipe! I love it on baked potatoes. Thanks!
★★★★★
Christy R
This is a surprisingly good cheeze sauce with a satisfying “mouth feel”, despite having very little fat to it. For the past few years, I have used a vegan cheeze sauce recipe from another site that uses flour and coconut oil. I love that one but was excited to try one with lower fat and more vegetables. I made vegan nachos with it this time, but am looking forward to trying it over pasta next time. Thank you for this healthy alternative.
★★★★★
Nancy Lavoie
Your cheese sauce is perfect. I was craving a creamy cheesy like sauce that wasn't made with nuts and yours is wonderful. I dropped oil and salt, so it took a while for my taste buds to pick up flavors without those additions. I am finally at that point and can really appreciate how good my vegan wfpb recipes taste now. I can't believe how many great recipes you offer here, you're a good man for sharing your hard work with us. Thank you, it is appreciated with every bite!
★★★★★