• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

Brand New Vegan

Vegan Recipes You Love

  • start here
    • faq
  • recipes
  • articles
  • podcast
  • cookbooks
  • shop
  • YouTube
  • contact me

Amazing Vegan Cheese Sauce

June 9, 2015 By Chuck Underwood 149 Comments

Share
Tweet
Pin
Yum
Email
Shares 7K

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.

vegan cheese sauce

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

vegan cheese sauce

Amazing Vegan Cheese Sauce | Brand New Vegan

 

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 measured out about 7 – 8oz of carrots  (that’s about 2-3 large carrots, or about ½ of a 16oz bag of baby carrots)  and also chopped them into uniform pieces 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.

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 🙂

brandnewvegan

 

4.16 from 32 votes
vegan cheese sauce
Print
Amazing Vegan Cheese Sauce
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 
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!
Course: Main
Cuisine: American
Author: Chuck Underwood
Ingredients
  • 16 oz Yukon Gold Potatoes (about 3 medium)
  • 2-3 large Carrots
  • 1/2 cup Water (used to boil potatoes)
  • 1/4 cup Nutritional yeast
  • 2 Tbs Nutritional yeast (in addition to above)
  • 2 Tbs Lemon Juice
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Salt
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Brown Mustard
  • 1/8 tsp Turmeric
Instructions
  1. Wash and scrub both potatoes and carrots, peel if desired and chop into uniform pieces and boil for 10 minutes

  2. Let rest for 5 minutes and then with a slotted spoon, transfer the veggies to your blender

  3. Add 1/2 cup potato water and pulse to mix

  4. Add remaining ingredients and blend until smooth and creamy

 

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!

Love My Recipes? Join my Private BNV Club!
Share
Tweet
Pin
Yum
Email
Shares 7K

Filed Under: Dips, Sauces, & Gravy, Featured, Most Popular Recipes, Recipes Tagged With: cheese, potatoes, recipe

Need A Little Help?

3d bnv 5 steps 200

Subscribe Now and I'll send you "Five Easy Steps to Becoming a Brand New Vegan" including 5 of my very best recipes!

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We'll never spam you. Unsubscribe at any time. Powered by ConvertKit
« Homemade Tomato Soup
Creamy Country Gravy »

Reader Interactions

Comments

  1. Sandy Kane

    June 14, 2015 at 6:26 pm

    I keep seeing this recipe and have been wanting to try it. I was hesitant because the recipes I’ve seen have used a Vitamix. But it looks like you successfully use a regular blender. I’m definitely going to give it a whirl (pun intended) now.

    Plus, now I can make your amazing-looking biscuits!

    Reply
  2. Paula Kirby

    August 2, 2015 at 9:57 am

    As a new vegan whose all-time favourite dish is cauliflower cheese, I had been really looking forward to trying this sauce. But I’m sorry: it doesn’t taste remotely cheesy. It tastes like what it is: thin mashed potato with carrot, with some added (uncooked) onion and garlic. I actually found it rather unpleasant. Sorry to be so negative in my first comment on this site, but honestly: there have to be better solutions to the vegan cheese sauce problem than this.

    Reply
    • Chuck Underwood

      August 4, 2015 at 4:21 am

      Sorry you didn’t like it. I guess everyone has different tastes. And you are right – this is not cheese, but this is something that in my opinion comes close to both the taste and texture of a good cheese sauce. I do know that over time your tastes change, so if you still have a memory of how ‘real’ cheese taste – I can see where this might disappoint. But the longer you stay away from the real stuff – and that memory of how it is ‘supposed’ to taste fades, this becomes a good substitute. My family likes it, and as you can see in the comments, so do a lot of other people. Good luck.

      Reply
      • Donna

        January 4, 2018 at 6:21 am

        It takes a while for your taste buds to change. When cheese is a recent memory, nothing but cheese will taste cheesy! I am surprised how as time goes on, my brain accepts alternative “cheese” sauces as the real deal. One of my favs is potatoes/carrots with roasted red pepper and a small amount of soaked cashews (plus the other basics), and cauliflower Alfredo.

        Reply
      • Frances Garner

        January 12, 2018 at 7:22 am

        I was talking to new vegan friends about remembering taste. I think that if we gave up naming our new vegan dishes the same as the old fatty stuff we’d be better off. I had made ‘cheddar cheese and we all agreed that it was delicious on crackers and french bread. It was very reminiscent of ‘real’ cheese but maybe, just maybe, even better. We also agreed that naming it cheese plants an expectation in the mind that isn’t met.

        Reply
      • Pat

        March 5, 2018 at 9:55 am

        I agree… maybe it’s because I’m just starting the program, but it tasted like sour milk. Is there anything I could add at this point to make it less astringent to my taste buds?

        Reply
        • Susan

          April 19, 2018 at 10:04 am

          Pat, I would lower the lemon juice and maybe skip the vinegar. I make “cheese” sauces often and never use vinegar.

          Reply
    • Sabina Charles

      December 5, 2015 at 1:01 am

      Did you add the nutriional yeast? That is what really makes it cheesy tasting.

      Reply
      • Paula Kirby

        December 8, 2015 at 2:37 pm

        Yes, of course. I followed the recipe exactly. For my tastes, the mashed potato base gives it an unpleasantly gloopy texture, and the carrot makes it far too sweet and sickly. I now make my vegan cheese sauces one of three ways:
        1. Cashew-based
        2. Cannellini bean-based
        (There are several recipes for both of these types online)
        or 3. A mixture of a small amount of white wine plus veg stock plus vegan cream plus a modest amount of nutritional yeast. You’re right that the nutritional yeast adds a cheesy flavour, but I don’t like it in large quantities – I find it has an unpleasant aftertaste. So this 3rd variant is more of a creamy sauce with a slight cheesy flavour: not in any way a like-for-like substitute for the gorgeous cheese sauce of my pre-vegan days, but tasty and satisfying for all that.

        Reply
        • Lisa

          January 28, 2018 at 4:52 pm

          You may just be extremely picky.

          Reply
    • Dawn

      December 23, 2017 at 9:09 am

      Oops … delete that comment / question please!!

      Reply
    • Tana Yount

      January 25, 2018 at 7:32 pm

      Try Daiya cheese sauce! It is so good on pasta and veggies!

      Reply
      • Angela

        March 6, 2018 at 10:19 am

        I haven’t tried it so I’m arguing weather tastes good, it may be delicious. But it is far from healthy, while this one is actually pretty good for you. And this is a lot cheaper.

        Reply
  3. Gloria Parker Kersh

    August 2, 2015 at 5:29 pm

    Love this cheese…. i cook some tofurky chorizo and stir it in for an amazing dip.

    Reply
  4. Susan Beterbide

    August 23, 2015 at 1:24 pm

    Finally got around to trying this and loved it! I learned long ago to accept these “substitutes” for what they are: a yummy addition to our meals!

    Reply
  5. Daniel Star

    September 5, 2015 at 10:14 pm

    This is my second time making this recipe. I loved it the first time, even though it had a carrot flavor. This time, not as much carrot instead cheezy goodness! I’m starting out as a vegan, and this is very tasty. Thanks!

    Reply
  6. Sumoflam

    September 14, 2015 at 6:22 pm

    Chuck: My wife and I tried this amazing cheese sauce with some whole wheat rotini tonight. Honestly couldn’t resist it…so mac and cheesy without all the cheesy badness. Thanks for the great recipe!! I have shared it on my blog today!

    Reply
    • Monique Connealy

      December 1, 2017 at 4:17 pm

      I just made it for the first time tonight and put the whole thing on a pound of whole wheat shell pasta. I agree, makes good mac and cheese.

      Reply
  7. leatherbustiere

    September 17, 2015 at 3:54 pm

    I weighed out the measurements (carrots on the low end) and I had run out of turmeric, but it was still great! I really like it, my husband will eat it and my kids have to eat it. 😉 My almost two year old gobbled it up, so he’s with me. Thank you!

    Reply
  8. Jodie

    September 28, 2015 at 6:11 am

    Can this sauce be frozen? It does make a lot. My carnivore husband liked it. We added more salt and hot sauce for mac and cheese. I’m going to put a little on top of stuffed mushrooms tonight.

    Reply
    • Chuck Underwood

      September 28, 2015 at 6:13 am

      Yep! Sure can.

      Reply
      • Jodie

        September 28, 2015 at 6:13 am

        Cool.

        Reply
  9. Geoffrey Levens

    September 29, 2015 at 7:10 am

    Excellent, and even much better after an overnight rest in the fridge. Just experimented and found adding 3/4 to 1 tsp smoked paprika to whole recipe is a great, optional addition.

    Reply
  10. Donna

    November 23, 2015 at 2:00 pm

    Ok, I’m seriously addicted to the “cheese” sauce. The first thing I made was a baked potato with steamed broccoli and cheese sauce. Yum-Yum. Some of the leftover went into delicious nachos, sprouted corn tortillas torn into pieces and baked in the oven until crisp, some ff refried black beans, chopped lettuce and tomatoes, salsa and then the sauce over all that. Thank you so much for this recipe, I know I can can do this with the help of this sauce when I’m feeling a little deprived. Thank you!

    Reply
  11. Becca

    November 27, 2015 at 1:42 am

    Thank you for this amazing recipe! The texture and colour of this was incredible – exactly like a proper nacho cheese dip. Personally the flavour didn’t work out quite right for me – it was nice, but for my own tastes I added soy sauce and some jalapenos.
    An alternative I tried for those who don’t mind the fat content being a little higher but still maintaining the awesome texture of your recipe – try adding some softened vegan cream cheese to the mix while blending it up, then sautee some finely chopped onions, garlic, jalapenos and chipotle peppers in a vegan butter alternative and stir these into the mix at the end.
    Thanks again Chuck, love your recipes!

    Reply
  12. love2tat

    March 22, 2016 at 1:07 am

    I finally did it! Made Mac & Cheese AND the biscuits!! both keepers… Please tell me the best way to warm the cheese back up-as in leftover mac & cheese- It took forever to soften to the gooey stage when reheated in the non stick skillet with the top on over medium heat- and really glued to the bottom of the pan. Thank you for your awesome recipes.

    Reply
  13. Justice Rallies

    March 29, 2016 at 6:18 pm

    I’m so bummed but I didn’t like it either!!! I ended up adding a little vegan sour cream, more nutritional yeast and taco seasoning.

    Reply
  14. Rebecca

    July 29, 2016 at 5:46 am

    Which brown mustard do you use?

    Reply
    • Chuck Underwood

      July 29, 2016 at 6:19 am

      Guldens usually. Any brown mustard will do.

      Reply
  15. Donna Dooley

    August 5, 2016 at 7:40 am

    This is delicious. I’ve been eating this mac & cheese for the past few days. My husband won’t try it. Last night he was in the kitchen making his boxed Kraft Mac & Cheese, and I said why don’t you try mine. He said “no way, I want the real stuff.” I left the kitchen shaking my head.

    Reply
  16. GinaD

    September 25, 2016 at 4:31 pm

    Are you people lacking taste buds? No offense to the author but this tastes like potato and carrot soup and the nutritional flakes give it a bad aftertaste. I’ve been vegan for many years and what I find strange is how everyone tries to make things taste like what we aren’t eating any longer. This doesn’t even resemble cheese in the least. And to the lady who was trying to get her husband to try it, lol, good thing you didn’t.

    Reply
    • Chuck Underwood

      September 26, 2016 at 7:57 am

      You are certainly welcome to your opinion. No, it’s not cheese and I think we all know that. But it does have a cheese sauce consistency, and it’s made from healthy ingredients, and if you don’t like nooch you certainly don’t have to use it. Yes, we do seem to try to replace the foods we miss – not sure why that is but you’re right. My French Fries, Cheese Sauce, Pizza Dough, Chili, and Tacos are all very poplar recipes. Human nature? Couldn’t tell you. I think it has a lot to do with trying to replace those ‘comfort foods’ we all knew and loved before becoming Vegan.

      Reply
      • Karen Boyd

        December 14, 2017 at 7:33 pm

        I’m not a fan of the potato/carrot mix for a sauce either, but I certainly will continue to try recipes because I would much rather try something like this than go back to velveeta if I have a hankering for some yellow creamy saucy goody. As a relatively new convert to eating whole food plant based, I am proud to say that no matter my opinion, I truly hope I never become so unpleasant as to attack someone who is trying to better their health or maybe even support the ethical treatment of animals. I think many vegans need to remember that their fellow humans need to be treated nicely as well, especially those who are contributing to the cause. Love so many of your recipes, and I will continue to try them. Please don’t let the disagreeable ones slow you down.

        Reply
        • Victoria

          March 14, 2018 at 1:52 pm

          Oh my gosh, thank you….mindfulness so people, I love sweet people. Of course we don’t all have the same taste buds, it’s ok there are so many beautiful dishes to experience for a cleaner and humane life💚

          Reply
    • Trina pruitt

      December 3, 2016 at 1:50 pm

      Such a pleasant person. This was the most unnecessary, mean spirited message.

      Reply
    • Jodi

      January 12, 2017 at 10:49 am

      You’re rude!

      Reply
    • Debbie Mathers

      March 3, 2017 at 1:22 pm

      Lol I don’t think she’s being rude at all, infact I kinda understand how she feels. I haven’t tried this recipe but I’ve tried numerous others on this and other vegan sites and cannot believe how bad some of the dishes are that people rave about. Gets annoying wasting so much ingredients to have an inedible meal at the end of it. So I get where she’s coming from.

      Reply
      • Sandra Johnson

        August 30, 2017 at 10:26 am

        Debbie – I’ve had a similar experience. I’ve been vegan for several months now and have tried recipes that have excellent reviews only to find I can hardly eat it! I hate the waste. I’ve had the best results from Brand New Vegan recipes so far, so I look forward to trying this one. I’ll try not to expect it to truly taste cheesy, but hopefully it will still make a tasty sauce for veggies and casseroles. If it does taste similar to real cheese sauce – bonus!
        God bless!

        Reply
    • Sharon Herbitter

      March 5, 2017 at 4:08 pm

      I tried a recipe similar to this and thought it was kind of blah. This, however, is amazing. It’s VERY close to cheese sauce (I just had cheese sauce last week, so I’m pretty sure I know how it tastes). I was not expecting much — I used it to drizzle over a casserole, so I didn’t really care if it wasn’t all that great, but I am blown away. I can’t wait to put this on a baked potato.

      P.S. Taste buds are fine.

      Reply
    • Rebekah

      April 17, 2017 at 7:11 pm

      I can’t speak for anyone else, but my reasoning for trying to duplicate flavors and textures of animal protein foods is for my children who go back and forth to their dad’s, who doesn’t feed them even a vegetarian diet, (kind of a way to turn the knife even though they were always vegan) and especially when I have family over, or entertain, and really want to show them they don’t have to give up their favorite flavors and textures to become vegan. I remember becoming vegan from vegetarian, and having the toughest time giving up cheese. Then later….it didn’t even taste good to me, as I truly began to appreciate the natural flavors and textures of natural and fresh foods. Most people require baby steps though, so I never judge. It seems the more irritable vegans become over peoples food choices, the more we are ridiculed for our healthy ways, and people become less likely to even try vegan options.

      Reply
    • JohnO

      June 9, 2017 at 11:23 pm

      GinaD, you like some others may have what some call an over sensitive palette. I like you find that nutritional yeast tastes a little bitter or leaves a bitter aftertaste. I could never understand growing up why I did not like the taste of celery, onions, tomatoes, or any other raw vegetable. They all tasted very strong and bitter to me. I could never drink vegetable juice, V8, as it just tasted strong and bitter like ground up vegetables. I love cooked vegetables on the other hand, as that tends to bring out the natural sweetness of the vegetables. While others in my family have no problems eating raw vegetables, my brother can eat a raw onion like an apple. But I would get ill if I ate onion raw,(I can smell raw onion in potato salad from 10 feet!) there is nothing wrong with other people’s taste buds or yours, they are just different and you have to adapt to what you can tolerate and I hope this helps you and others understand not everyone will get the same enthusiastic enjoyment out of every recipe.

      Reply
  17. Lynn

    October 9, 2016 at 12:44 pm

    Thank you so much for this delicious cheese sauce recipe. I’ve been scouring the blogs for a tasty one without success. I’ve even tried one with almost identical ingredients that was awful! I decided to try yours anyway and boy am I glad I did. It is delicious. I did add 1 tsp smoked paprika however and it added a slight smoky, spicy flavor.

    Reply
  18. Sean Marie

    October 26, 2016 at 8:10 am

    This is delicious!!! I’ve been enjoying it on pizza, tortilla chips, rice, and sometimes just by the spoonful! The consistency is the most accurate I’ve come by. This tastes a bit like cheddar potato soup but still works well as a cheese sauce substitute 🙂 And it reheats great.

    Reply
  19. jem

    November 6, 2016 at 5:25 pm

    I’ll try yours. I make mine from yukons and zucchini. I would imagine that yours is sweeter.

    Reply
  20. Izz Gosselin

    November 11, 2016 at 6:55 pm

    I tried this sauce tonight… added 1/2 tsp smoke paprika as others had adviced and it was very very good. Thank you Chuck, this is by far the healthiest cheese sauce I’ve ever tried and it’s very tasty!

    Reply
  21. T. J. Wetzel

    November 30, 2016 at 5:34 pm

    Hi Chuck, tried your amazing cheese sauce as a plain mac and cheese last night. My wife and I have been eating a most!y vegetarian diet for the past year. Still eating a little cheese and yogurt, but this sauce will become the base for many favorites like Mexican dishes and veggie- laden casseroles. Thanks for sharing this great recipe!

    Reply
  22. Hayley

    December 17, 2016 at 5:38 pm

    I just finished making this sauce for the third time. I swear it tastes better every time. I keep wanting to make your biscuits with the leftover sauce but there never is any lol. Thank you so much for your awesome recipes!

    Reply
  23. Maren

    January 12, 2017 at 9:13 am

    I just made this for the second time. The first time, I used Yukon Golds, and it was amazing. I couldn’t get enough of it! The second time, I used Russets, because that’s what I had. I think I used too much potato & carrot, and not enough spices, because it really tastes like nothing. I’m so bummed, because I’ve been craving this sauce since my first batch ran out the other day! Can’t even finish my potato with the new batch of cheese sauce on it. 🙁 I don’t have a kitchen scale– is there any other way to get a more accurate measurement of the potatoes & carrots? I would so appreciate it in cup measurements. Thank you!

    Reply
  24. JohnConstutution

    January 21, 2017 at 6:34 pm

    I just made a half batch and poured it over a 1pound bag of frozen chopped spinach that I had thawed in a pot. Mixed it in and had delicious!!! creamed spinach.

    (JohnConstitution, aka JuicerJohn)

    Reply
    • Chuck Underwood

      January 21, 2017 at 7:13 pm

      Good to see you again John!

      Reply
  25. Susan

    February 23, 2017 at 8:16 pm

    I have been challenged to make a cheese sauce as well and got so far as a beautiful texture and color using carrot and homemade oatmilk, but I am following a protocol that doesn’t allow certain spices like paprika, pepper, salt, or nutritional yeast. So I end up with carrot sauce. yuck. It’s been 2 years since I’ve had cheese, apparently I have a very good memory! Do you think there is something I could use in place of the yeast? That seems to be the ticket in so many recipes. I can live without the other spices….

    Reply
    • Judith

      December 11, 2017 at 12:28 pm

      Hi Susan. Have you tried using a 1/2 cup of raw cashews (soak the cashews in hot water for a half hour – drain out the water and then put in the blender with the other ingredients that you are allowed) – if you’re allowed garlic, put 1-2 cloves of freshly pressed garlic into the blender. The cashews give a creamy consistency. It will taste a bit more like Alfredo sauce, but still delicious on pasta.

      Reply
      • Chuck Underwood

        December 11, 2017 at 3:49 pm

        Yes I have, but I’m hesitant to add that to my recipe since it does add a good amount of fat. Many of my readers follow the low-fat guidelines of Dr McDougall and Dr Esselstyn.

        Reply
  26. Chris Shepherd

    February 26, 2017 at 10:26 am

    I have just made the cheese sauce but the recipe says quarter cup then 2 tbs nutritional yeast is that a quarter cup of nutritional yeast or water?

    Reply
    • Kandy

      March 6, 2017 at 10:05 am

      It is a quarter cup of nutritional yeast and two additional tbsp of nutritional yeast. 1/4 cup + 2 Tbsp.

      Reply
  27. Denise Hill

    March 4, 2017 at 1:06 am

    “Amazing” is an understatement! Made this with a can of Rotel tomatoes and the spices from your sweet potato nacho cheese recipe +1/2 t cumin and some sriracha for heat. COULD NOT STOP EATING IT! So much better than the roux-based cheese sauce. It makes a big batch, which is fine because it warms up well. Thank you!

    Reply
  28. Andrea

    April 22, 2017 at 2:15 pm

    I made this today & put it on whole wheat pasta shells & steamed broccoli (I added a little hot sauce to my serving). It is very good! No, it does not taste exctly like cheese but that’s what I love about it. Dairy is filled with fat and is so oily. I don’t miss it all and this sauce is healthy, low fat and a great flavorful alrernative to cheese. 🙂

    Reply
  29. CruznV

    April 22, 2017 at 10:29 pm

    You are Amazing, love all the recipes I’ve tried so far… This is Fantastic Cheese Sauce… Picky hubby even liked it. Took it to work for a Baked Potato. My coworkers are always curious about what I’m eating. They were asking why I was eating Cheese sauce, since being Vegan. When I gave them a taste, they couldn’t believe how delicious the sauce was, and the ingredients….. they all wanted the recipe.

    Reply
  30. Christina Bauer

    May 8, 2017 at 9:21 am

    OHMYGOD. Going to try this during the week!! Do you know how long this might keep in the fridge? Probably a few days, I’d guess.

    Reply
    • Chuck Underwood

      May 8, 2017 at 9:49 am

      It doesn’t last long in ours as it disappears pretty quick. A few days….yes for sure. A week? Maybe???

      Reply
    • Barb Basil Hamm

      May 8, 2017 at 10:24 am

      I kept one for a week

      Reply
  31. Barb Basil Hamm

    May 8, 2017 at 10:23 am

    I have made this twice. Tastes great other than I would halve the salt next time. Yummy on asparagus and macaroni

    Reply
  32. Jody hartman

    June 8, 2017 at 1:12 pm

    I make this and add 1 can of diced tomatoes and green chilis. Takes it to a whole new level! Amazing recipe!! Thanks Chuck!!!

    Reply
  33. Mary Rebecca Thompson

    July 9, 2017 at 3:53 pm

    Can you use dejon mustard

    Reply
    • Jessica King

      July 31, 2017 at 9:10 am

      I did and it was good 🙂

      Reply
  34. Jessica King

    July 31, 2017 at 9:16 am

    I made this today and it’s so yummy! I will be making it again soon. I did make a few adjustments based on what I had in my pantry and on others’ comments. I chopped up and boiled a small onion with my carrots and potatoes. I also used some dehidrated garlic flakes in my boiling water. I omitted the powdered garlic and onion. I didn’t have turmeric so I used smoked paprika. I also used Dijon mustard and put a little more in because I like the mustard flavor. I love the texture and I can see more opportunities to adjust the spices to my tastes.

    Reply
    • Kelly

      October 10, 2017 at 5:01 pm

      MMMM – I think your version sounds yummy, Jessica King. Necessity is the mother of invention, after all! 🙂

      Reply
  35. Carol Lynn

    August 20, 2017 at 8:34 am

    Made this. Love this. I plan on using this for many things, such as nacho cheese sauce, rotel and cheese dip, the base for broccoli cheese soup, squash casserole, Mexican corn bread, and more as it occurs to me. I’m only 4 weeks into plant based eating/cooking so I’ve found myself on your blog many times over. You use flavor! Love it! Thank you!

    Reply
  36. Colette

    August 24, 2017 at 10:22 am

    I love this sauce, but did make a few changes, due to diet. I don’t do well with too much starch so I boiled the carrots separately from the potatoes and used carrot water instead. I don’t use salt so I added just a touch more lemon juice. I’m sorry, I do not like apple cider vinegar so I used white wine vinegar. It came out great. Love your website, love the recipes.

    Reply
  37. Stacey

    August 31, 2017 at 10:24 pm

    Nope, I’ve made two versions of this exact recipe, and they’re both like putting garlicy mashed potatoes on pasta. Not in any way, shape or form like eating cheese. I’m guessing it’s good enough for vegans to have something that resembles what they’re trying to eat, but this is in no way like a cheese sauce. It’s disturbing to eat what is basically garlicy whipped potatoes on noodles. I’ve just started into veganism last month, but there’s nothing wrong with my taste buds. This isn’t to attack his recipe, because absolutely everyone else is posting the same thing and getting people to pretend it’s great. Adding nutritional yeast didn’t make it any more like cheese than the first batch I made. Maybe if someone thinks the people stating the truth about this are rude, it’s because they can’t break away from their delusions. It tastes like what it is. Mushed up potatoes with too much garlic in it. It is not at all like cheese. Nobody else’s potato based recipe for cheese sauce is like cheese, either. Wanting it to be so, because it looks smooth and orange is just living under an illusion.

    Reply
    • Leslee

      September 1, 2017 at 6:13 am

      Whine more, I dare you.

      Reply
    • KELLS

      September 1, 2017 at 8:58 pm

      Lol…perhaps you can take into account that everyone’s taste is different? Perhaps you haven’t allowed your taste buds enough time to heal? Perhaps you’re acting rather rude by declaring that your opinion is the ‘correct’ one? Maybe your bitterness is left over from adjusting your lifestyle? Hard to tell, but if you don’t like it, then don’t make it again…but don’t assume that you speak for others and/or possess the final decision on taste, believing that the rest of us are “delusional” liars…

      Reply
    • Frederick Remus

      September 3, 2017 at 7:53 am

      This month marks my 49th year thriving on a plant based diet. The food I choose to eat needs to taste good, that’s all. I do not try to “mimic” meat or dairy. I drink rice and cashew milk because it is delicious, not because it mimics cows milk.
      I’ve made sauces similar to this one, many, many times, and I love it poured over pasta, rice or vegetables, or mix in some fresh salsa and dip corn chips in it.
      Again, I love it because it is good food, NOT because I’m trying to fool myself into thinking I am eating dairy cheese.
      I love carob, not as a replacement for chocolate- which I love as well- but simply because it is delicious.

      Reply
      • Doober Steele

        November 4, 2017 at 8:32 am

        Good for you. Some of us also have food allergies, and miss certain foods.

        Reply
    • Jane Madden

      September 16, 2017 at 2:00 pm

      Stacey – The recipes at this site fit the parameters of No Oil, Whole Food, Plant-Based eating. This is not the same as being vegan. Vegans can eat very high-fat foods and have the same level of heart disease as people who eat animal products if they do persist in eating processed, high-fat items in large quantities. It takes approximately 90 days of eating no oil and no high-fat items for the brain to re-wire and clear-out the addiction to high-fat. You might want to look at the YouTube video lectures of Dr. Neal Barnard to help you understand what is happening in your body. Good luck with the journey! You’ll find when you come out at the other end, the food tastes great.

      Reply
    • Lauren Bendik

      September 20, 2017 at 8:37 pm

      I think you need more liquid. Mine was like mashed potato, water helped. I agree it doesn’t taste like cheese sauce but I enjoyed it for what it was.

      Reply
    • Laur Annie

      October 19, 2017 at 9:35 am

      I’m going to give you the benefit of assuming you’re not actually a troll, and ask: Are you perhaps not using a high-powered blender? I don’t think the results would be as creamy in a food processor, for example. Also if you don’t like the flavor of strong seasonings, maybe kick the onion and garlic back to a 1/4 tsp? Though you may not need to if your blender incorporates it more evenly and you use enough starch-water.

      Reply
  38. KELLS

    September 1, 2017 at 8:53 pm

    Love, love, LOVE this dauce! You’ve done it again!! Yum! Both of my kuds devoured this -we put it on elbow pasta for macaroni and cheese. It’s the consistency and tang of those ‘ready-to-eat’ packets where you squeeze processed goop onto nuked pasta. Can’t thank you enough for a great, quick, nutritious, and TASTY addition to our dinner line-up!

    Reply
  39. Craig

    September 9, 2017 at 6:14 pm

    Thank you for this and your other recipes! Made this today and it turned out great.

    I split the end result into two 16 oz. mason jars. In one of them, I left it as-is and labeled it cheese sauce. In the other, I added a few tablespoons roasted green chiles, 1-2 tsp. New Mexico chile powder, a dash of red bell pepper powder, a dash of jalapeño pepper powder, and a bit of freshly ground pepper and labeled it queso.

    Make sure you use Yukon Gold potatoes or a similar waxy potato otherwise the result could be unpleasantly paste-like.

    Reply
  40. Lauren Bendik

    September 20, 2017 at 8:36 pm

    I just made this (minus brown mustard and onion powder, which didn’t have) and really enjoy it!!! I agree with some that it tastes nothing like cheese sauce, but I like it for what it is. And it’s certainly filling and healthy!

    Reply
  41. Jill

    September 22, 2017 at 4:45 pm

    Just made this tonight. It’s my first recipe by Chuck, and I loved it. I did have to add more water than the half cup to get a great consistency, but other than that, I loved it. My boyfriend tasted it and thought it was pretty good. He’s been struggling with being vegan, but refuses to give up. He’s a tough customer, so it was wonderful he finally liked something!!! I’m looking forward to trying more recipes. Thank you, Chuck!!!!

    Reply
  42. MJ

    September 24, 2017 at 8:17 am

    Is there anything I can substitute for the nutritional yeast?

    Reply
  43. Nicole Verity

    October 21, 2017 at 8:52 pm

    I made this, and added extra nutritional yeast, lemon juice and spices. After the modifications, it tasted remarkably like cheese sauce. My husband who isn’t vegan says it’s his favorite cheese sauce he’s ever had. This really was a lifesaver. I was so sick of the fake cheeses and didn’t like the cashew ones. Thanks so much!

    Reply
  44. Marie Rosa

    October 22, 2017 at 8:56 pm

    I tried this but it turned out with a slimy consistency. Any thoughts?

    Reply
    • Chuck Underwood

      November 9, 2017 at 6:21 am

      No idea……that’s the first time anybody’s had that problem.

      Reply
    • Kenny Ruff

      November 18, 2017 at 4:07 pm

      too much potato and overcooked probably.Potatoes will do that sometime when overcooked. Try a different potato, or use yukon gold potatoes if you didn’t the first time. Good luck! 🙂

      Reply
  45. Dean J

    November 8, 2017 at 9:21 am

    do you think this would work with cauliflower instead potatoes to lower the carbs?

    Reply
    • Chuck Underwood

      November 9, 2017 at 6:19 am

      Don’t know…..I’m not a low-carber and I’ve never made it that way. Try it and see.

      Reply
  46. Jane Nystel

    November 14, 2017 at 11:48 am

    Made this earlier today, think I used a bit too much carrot ’cause it has a carroty flavor and is more orange than yellow. Will cut back on the carrots next time, maybe add a bit more nutritional yeast and a touch less lemon juice… Maybe a bit of smoked paprika as well.

    Reply
  47. Charlotte Hammons

    November 15, 2017 at 4:38 pm

    Finally made your cheese sauce, Chuck. I too, think I will cut back just a bit on the lemon juice next time. Also, I added a couple of TB more of the nutritional yeast. It’s very good. I’m serving it tonight over baked potatoes and broccoli/cauliflower. Thanks for the great recipe!

    Reply
  48. Lilly

    December 9, 2017 at 10:16 am

    What could you substitute for carrots? Are they only for color? What would happen if you left it out?

    Reply
    • Chuck Underwood

      December 9, 2017 at 10:17 am

      You could try a small amount of sweet potato instead.

      Reply
  49. Dorothy M

    December 10, 2017 at 6:26 am

    I just made this sauce. OMG….it’s AMAZING. I did add an extra TBS of nutirtional yeast though only because I like it extra cheesy. Nothing wrong with the recipe as my twin made this last week and made it according to the recipe.

    Thanks so much for this recipe. Definitely a keeper!

    Reply
  50. Jim Crain

    December 23, 2017 at 12:31 pm

    This is the best of the “cheesy” sauces I’ve tried. Most of them are not even very good as sauces, let alone cheesy substitutes. This one is good AND is very cheesy to me.

    My guess is that the denigrators are either so new at veganism that their taste buds have not adjusted, yet, or they do not really taste the sauce for what it is. One said it was thin. Mine was NOT thin, so I suspect they added too much liquid. That will not create what I experienced.

    If someon promotes a healthy food substitute, then the expectation is that it will “be” that food only healthier. I do not like to use “fake” food names, such as “tofu chicken nuggets.” Just call ’em “tofu nuggets.” I get it, but I try to come up with recipe names that are more true to the actual food.

    “Cheesy” is better than “cheese.” There is still an expectation, but you’ve not set up an impossible bar to reach.

    Love your stuff! Thanks

    Reply
  51. Temeika Beasley Spruiells

    December 26, 2017 at 10:19 am

    Wow! Thank you so much for posting this. I have embraced the plant-based diet and my all time favorite was cheese. That was my weakness. I realized that the thing I am looking for in food is not necessarily the taste, but the consistency of what I ate in the past.
    This dish provides the consistency. No, it does not taste like “cheese”, however, it does feel like cheese and taste great too. I poured this over some rotini whole wheat noodles and “mac and not cheese” it was!

    Reply
  52. Crista Calk

    December 27, 2017 at 8:23 am

    I added to much carrot to mine so I double the ingredients but it still didn’t help, is there a way to balance out the carrot? My cheese sause is orange

    Reply
    • Chuck Underwood

      December 27, 2017 at 8:34 am

      Cheese is orange. How does it taste?

      Reply
  53. Kristen

    January 1, 2018 at 11:11 pm

    I probably missed this somewhere but are the potatoes peeled or unpeeled? Thank you!.

    Reply
    • Chuck Underwood

      January 2, 2018 at 6:28 am

      Peeled.

      Reply
  54. Stacey

    January 2, 2018 at 7:53 pm

    I made it once before and it was perfect and couldn’t stop eating it. Second time it was thick and not the same. For accuracy can you tell us how much weight the carrots should be plus potatoes?

    Reply
  55. Olivia Acaster

    January 3, 2018 at 4:48 pm

    I left the skins on (for extra nutrients) and it turned out so good!!! Thanks for the recipe.

    Reply
  56. Wally

    January 5, 2018 at 4:23 pm

    I have been vegan for over 2 years now and my wife just discovered your blog a couple weeks ago. This cheese sauce recipe was the first of your recipes she tried. This sauce is amazing!! Hands down the best vegan cheese sauce! The fact that it is this creamy and delicious and fat free is awesome!

    Reply
  57. Lucas

    January 8, 2018 at 12:30 am

    Wowsers! What a fantastic recipe. It yields a ton of sauce on the cheap too! Thanks for the dope af recipe!

    Reply
  58. Christina Callaghan

    January 8, 2018 at 2:19 pm

    I will say that my first taste left me unimpressed as I had the taste of dairy cheese in my mind and could only taste lemon. I added a little more salt since I never add enough with my grinder plus another heaping tablespoon of nutritional yeast and pepper .and put it over noodles. Yummy and so low calorie. Thank you!!

    Reply
  59. Alice

    January 12, 2018 at 11:59 am

    I just discovered BNV and this was my first recipe to try. I was sceptical about the ingredients, but wanted a sauce that had less fat than the cashew one I usually mane. I made a couple of minor changes, less lemon juice, more nutritional yeast, less salt and a splash of soy sauce, and to my tastebuds, it is perfect. Cheese sauce? Maybe not, but a creamy, delicious, nutty “cheeselike” sauce just the same. I’ll be making this a lot. Thanks, Chuck

    Reply
  60. Donna Woodruff

    January 19, 2018 at 4:24 pm

    I have been wanting to try this recipe and it turned out great! My husband (non vegan) even commented how good this sauce tasted. I loved it and will be making this again!!

    Reply
  61. Hailey Neluna

    January 23, 2018 at 12:52 pm

    Just made this and it’s amazing!! Adding it to a broccoli and cauliflower casserole with gluten free bread crumbs! Thanks!

    Reply
  62. Hailey Neluna

    January 23, 2018 at 12:53 pm

    Five stars amazing

    Reply
  63. Sarah

    January 23, 2018 at 1:17 pm

    SO curious to try this recipe. Unfortunately, we don’t seem to have brown mustard here in the Netherlands (only the seeds). Could I use yellow mustard or would it ruin it?

    Reply
    • Chuck Underwood

      January 23, 2018 at 1:59 pm

      Use yellow mustard. Should be fine.

      Reply
  64. Emily

    January 23, 2018 at 9:18 pm

    If you’re a lifelong vegan and have long since forgotten what cheese tastes like, then perhaps this will taste like your idea of cheese. But actual brand-new vegans, take heed: THIS TASTES NOTHING LIKE CHEESE. As others have pointed out, it tastes like what it is: carrot and potato and nutritional yeast. It *does* have a nice creamy texture, but the taste is…highly subjective. So take this recipe with a grain of salt. (Actually…lots of salt. Way more than the recipe asks for. And maybe some more garlic.)

    Reply
  65. Renee Hastings

    January 24, 2018 at 12:45 am

    I am beyond surprised at how delicious this recipe is and that it’s fairly easy to make! Thank you!! Not sure how to add a pix, but I took plenty and was hoping to share.

    Reply
  66. Molly

    January 24, 2018 at 6:49 am

    I’m an omnivore looking to incorporate more plants into my diet and think this recipe is delicious. I add a little oil when I’m pureeing because I’m not adjusted to fat free flavor and it makes a world of difference.
    I’d say the flavor is closer to velveeta than cheese which is also delicious in my book! Thank you for sharing!

    Reply
  67. HeidiSue

    February 1, 2018 at 10:20 am

    Okay, I made this the first time about a month ago, and it was okay, though I didn’t find the consistency to be as expected. The second time, i didn’t have any carrots, so i used butternut squash and ended up with something quite flavorless. But making it a third time just the day before yesterday, using powdered mustard instead of prepared…the only substitution I made,,, it turned out delicious! I love the gloopy texture that the blended/pureed/liquified potatoes have. I mean, if there was cheese in it, it would be stretchy and gloopy, right? and I did a sloshed TBSP of lemon juice, not level, but “oops, I sloshed into the blender!” And then blended the everlovin stuffings out of it…and it is really good. The flavor is nice, and the potato protein or something makes it perfectly gloppy, with a very similar texture to cheese sauce that I used to make on the stove top…maybe even a bit smoother. I’ll be making this again.

    Reply
  68. G

    February 2, 2018 at 1:29 am

    Oh dear, thanks for your effort to create a alternative sauce, I’m not sure what went amiss, followed recipe to the ‘T’ and it tasted like lemons! Tried adding more N Yeast but no luck, Def not suitable for a lasagna or anything that requires a cheesy sauce. Had to eat it anyway as organic potatoes are so expensive here. The search for a cheese alternative continues…

    Reply
  69. Chrissy

    February 4, 2018 at 3:59 pm

    My wife made this to put on mini tacos for me. We’ve had some interesting experiences with cheese substitutes so I wasn’t expecting the perfect taste of cheese dip. I’m excited to cook up some pasta and make Mac and cheez with the leftovers.

    Reply
  70. Tickie

    February 4, 2018 at 7:28 pm

    I have made this sauce several times & had a couple bad experiences which I discovered was due to the types of potatoes I used. Regular plain white potatoes where too starchy & came out gloppy, like when regular mashed potatoes go wrong. When I used russets or Yukon Golds, it turned out great! I usually add a little more water & only have a regular blender, not a Vitamix.
    Variations I have tried are:
    – subbing a whole clove of garlic & 1/2 a chopped onion & cooking them with the carrots & potatoes instead of the powders.
    – adding a small chopped jalapeno pepper to the blender for a Mexican kick (leave in the seeds if you like it spicier
    – adding smoked paprika & a little red wine (I know…) makes for a sharper flavour
    I make this every couple of weeks for baked mac & cheese at the request of my very picky step-daughters, they love it! Sometimes I will stir in some immitation bacon bits when stirring ithe sauce into the cooked pasta shells. Pour it all into a casserole dish & bake it with bread crumbs & vegan Parm on top. So good! (Tip: don’t over bake or it dries out).
    Any left over sauce is kept in the fridge in a small mason jar & used like cheesewiz on toast!!
    Thanks for the recipe, Chuck!

    Reply
  71. Jeannie

    February 5, 2018 at 5:58 pm

    I was so excited to read this easy recipe until I started reading the comments, I don’t know whether to try it or not, like other new vegans that share recipes and everyone talks about how delicious it was and mine isn’t edible , I was starting to think I can’t do this vegan cooking , but I am continuing on with it , experimenting more and understanding more , I just might try half this recipe as I have wasted more money on recipes that call for 15 ingriedients , you have a lot of really good comments and I agree with the taste bud syndrome lol I’m starting to enjoy the lack of rich fattening foods I once loved, I’m glad I came on andsaw this , the first REAL post I have seen since becoming vegan, which is a month now .thank you all for helping me understand what I’m going through !

    Reply
  72. Georgia

    February 6, 2018 at 11:32 pm

    I came across your recipe by accident, didn’t know what Brown mustard was so I added Keens dry mustard. Also I doubled the amount of spices. I cheated and added a teaspoon of margarine to my Mac and Cheese. I liked the taste and will definitely make it again. Am trying to make better choices and want to eat more plant base meals. Thank you for posting this recipe.

    Reply
  73. MB

    February 14, 2018 at 7:06 pm

    So delicious! My new favorite vegan cheese sauce. I had it over potatoes, broccoli, and a homemade GF biscuit. So good. I could definitely see adapting it to other recipes too: broccoli cheddar soup, queso dip, etc.

    I followed the recipe exactly (my last vegan cheese recipe was a disaster, so I wanted to make it right). I nearly added more water, but persevered and it came out just right. And no oil, no nut milk, no sugar. I don’t have anything against the nut milk version I’ve made in the past, but I don’t always have it on hand. And I think this tastes better. Will make it again, but it makes a lot, so we have leftovers. Even better!

    It doesn’t taste exactly like regular dairy queso from a jar, but it’s hard to replicate that vaguely chemically flavor using real food. ; ) This is fantastic.

    Reply
  74. Megan

    February 21, 2018 at 11:48 am

    I am a brand new vegan and this cheese sauce is seriously delicious! My husband even loved it and he’s very picky. It is even better than that cheese dip you buy in a jar, the one with milk that’s supposed to be real, I’ve never liked that, always tasted so artificial, because it is, I know. Anyway this is perfect. We used it on tacos, on noodles as a mac n cheese and dipped your fries in it. Thank you so so much for this and all your recipes.

    Reply
  75. Kathryn look

    February 27, 2018 at 12:59 pm

    Try Sari foods non-fortified nutritional yeast. No vitamin aftertaste.! It’s great and cheesy tasting. Amazon sells it.

    Reply
  76. Brenda

    March 1, 2018 at 5:39 pm

    I I made a similar recipe shortly after I stopped eating cheese and found it disgusting. People told me to wait and my tastes would change. Made this tonight 6+ months later and OMG this is sooooo good. I put it on noodles and broccoli and I am in cheesy heaven.

    Reply
  77. Jenna K

    March 1, 2018 at 6:34 pm

    its just okay – too much lemon juice in my opinion. The sour lemon flavor took over… and yes I followed the recipe

    Reply
  78. Dans

    March 5, 2018 at 9:30 pm

    I am truly amazed with this sauce. Definitely a keeper. Thanks!

    Reply
  79. District Sarah

    March 6, 2018 at 11:24 am

    Having made cashew cheese before, the consistency with potatoes is far superior and cheese-like. Made this recipe for non-vegans at my latest dinner party and everyone devoured it.

    I have a kitchen aid food processor, not sure a standard blender will do the trick.

    *Tip: A teaspoon of Vegemite is great for extra kick in any dairy-free cheese sauce.

    Reply
  80. Kathryn McGregor

    March 16, 2018 at 2:15 pm

    There is nothing amazing about this cheese sauce. I used it to make mac n cheese and it was the first meal in 18 months of making vegan food that my omni partner said “That wasn’t very good!” And I had to agree. This is not a substitute for cheese sauce, Don’t waste people’s time or ingredients.

    Reply
  81. Sarah

    March 19, 2018 at 1:42 pm

    Made this for the first time last night. It’s a delicious sauce! Can’t say it’s very cheese like, but it’s really tasty and creamy. I sautéed mushrooms and zucchini and mixed those with pasta and the sauce….ate it all very happily!! Try it!!

    Reply
  82. Mary Atchison

    April 1, 2018 at 8:20 am

    Chuck – I’m sorry people can be so rude when stating their dislike for this recipe. I love it and it satisfies my need for a cheese sauce on pasta and vegetables. Is it the same as Velveeta? Of course not but it’s tasty and creamy!
    I think people need to be aware to use the Yukon gold potatoes as other potatoes won’t create the same creaminess. I add extra garlic and onion. To make it pack a punch.

    Do you have the nutritional information for this? I’m using a diet app and need to input the macro nutrients. THANKS!

    Reply
  83. Roxanne

    April 5, 2018 at 8:28 pm

    I made it exactly like the recipe and it doesn’t look anything like the pictures and it doesn’t taste anywhere close to cheese. It looks and tastes more like hummus. It does taste pretty good though and I might make it in the future again to dip veggies in, but I’m disappointed. I’ve had plenty of vegan cheeses and this one doesn’t resemble cheese or taste like cheese at all.

    Reply
  84. Jenna

    April 16, 2018 at 7:55 pm

    You say two to three large carrots. I buy these organic carrots and they’re small. Can you maybe tell me a weight that I could measure so that I know how many I need to make up how much would be required for the recipe? Thank you, I’m looking forward to trying it. This will be my first non dairy cheese.

    Reply
    • Chuck Underwood

      April 17, 2018 at 6:56 am

      Use the 2 small carrots it will be fine. They’re there for color mostly.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Search BNV

Like Free Vegan Recipes?

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

brand new vegan

Hi I'm Chuck, and I make switching to a plant-based diet as easy as possible by recreating all of your favorite comfort foods. You're not going to believe how good it tastes and chances are, you're not gonna miss a thing!

About Brand New Vegan

Popular Posts

Instant Pot Veggie StewInstant Pot Veggie Stew28K Total Shares
Crispy, Oven Baked, Fat Free French FriesCrispy, Oven Baked, Fat Free French Fries25K Total Shares
Best Ever Fat Free Vegan GravyBest Ever Fat Free Vegan Gravy24K Total Shares
Best Damn Instant Pot Vegan ChiliBest Damn Instant Pot Vegan Chili11K Total Shares
Hearty Vegetable StewHearty Vegetable Stew10K Total Shares

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Affiliate Disclosure · Disclaimer · Privacy Policy · Terms

©Brand New Vegan ™, LLC
Proud Member of Mediavine Publisher Network