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
Cathy
Wowza!! I was skeptical about trying this because I love my cashew cheese, but this knocked it out of the park! I can't wait to add different things like sriracha or smoked paprika or some starch to firm it up. Big thanks for an inexpensive, healthy, and wfpb cheese recipe!
Elaine
I’m actually allergic to carrots. Thoughts on a substitute or should I leave them out altogether? Concerned that the carrots make it taste so good based on all of your reviews. Thanks!
Veggie T8r
I've used boiled sweet potatoes, pumpkin, or winter squash like butternut with good results also.
Lisa
I love this cheese sauce. I love that it is low fat, no oil and no cashews! Also, no roasted red peppers that everyone for some odd reason puts in a cheese recipe. It is hatch chile season here where I live so I was excited to have a simple perfect taco. Roasted hatch chile with this cheese sauce smothered on it. Delish!!
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.
Leslie Fisher-Goodman
Love this!! Wish I could figure out how to turn this into a slice able cheese. Any suggestions??
Jackie McGovern
Looking forward to trying this recipe. I currently use a recipe that calls for cashews but because of kidney stones, I need to to stop.
Gret
I'm making an educated guess here, but I think you could turn this into a cheese slice by adding corn starch to it to thicken and firm it up. Remember how anything made with corn starch firms up in the fridge? You'd have to play with amounts.
Dipta
I haven’t tried this yet but I am considering adding some tapioca starch as that should give it stretchy-ness which I hope will make it suitable for pizza.
Linea
This is our go to cheese sauce for steamed veggies! Also great as a nacho cheese. I freeze in 1 cup servings, thaws beautifully.
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?!
Cheryl M Northrup
Just heat it enough to be able to stir it up briskly. Just did this tonight and it was wonderful. I heated in the microwave in 30-sec or one minute intervals because I didn't want to burn it.
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!
MELA Mcginnis
I’ve tried most of the vegan cheesy sauces out there but I always come back to this one. One that was made popular after The Game Changer movie (you probably know which one) I had to throw out because no one would eat it. And it made a huge batch! Everyone’s tastes are different.
But I have picked up a few things I like from others I’ve tried. I make yours just like the recipe but with 2 additions. I add one roasted red pepper (I use the ones in a jar) and I add some chipotle chili powder.
Thanks for a great fat-free & tofu & nut free recipe that is delicious & easy to tweak to my personal preference!
Cecilia
My vitamix is a little screwed up up but surprisingly it can still handle this sauce! I added some hot sauce with the other ingredients and poured over some seasoned fries with a bit of salsa. Delicious! I have also baked in a dish with some marinara sauce and breaded eggplant and it turned out amazing. Thank you for this fantastic sauce!!
Tammy
We've been vegan for almost 8 years now. If I tell you I've been trying to find THE cheese sauce recipe for that long, I'm not even joking. We had the kids over for Taco Night last night and this cheese sauce was a HUGE hit! The only thing I changed was not adding the ACV and only 1 T lemon juice after reading the comments. The kids went back for seconds and thirds! I almost cried I was so excited about this "liquid gold". I wished I'd taken pictures. Thanks so much for this gem of a recipe! YOU ROCK! We just followed you on Instagram as well. ????????
Yvette N Hunter
This cheese sauce is delicious, you nailed it! Thank you, for ALL of your recipes!
Kristina
Well I think this is fantastic! I mean you can´t expect anything more from a cheeseless cheese sauce!! I followed a tip from another user and added some miso paste and replaced the water with plant based milk and I think its delicous.., better than I thought! I think the best way to serve this is over nachos or over any veggies!! Thanks for this!!
Lynnette Siegl
What a amazing recipe! This Vegan Cheese is amazing! Even my picky eater liked his sandwich! Please send me more recipes; I would like to go Vegan but I have a very strong gag reflex; so when I find a recipe that I like I hang on to it!
Sue
Yum! Thanks Chuck.
Shelley
I made this as a component of the Cheezy Hashbrown Casserole and boy is it tasty. It tastes even better than the first time I made it, I think as my taste buds are loving real food. And to think it is compliant for a potato Mary's mini, which I'm just starting!!
Beth
I followed the recipe and tried to like it. But this does not taste like cheese, not even a little bit. All I can think of is maybe it's the brand of nutritional yeast I'm using? This is the second recipe for vegan cheese sauce that I've tried and neither was good. Any suggestions? Am I doing something wrong? Everyone is raving about it in the reviews and I just don't get it.
Jan Ahmed
Wondering if you have substituted Cauliflower and /or beets and would love to hear your experience. I'm thinking about doing a beet/cauliflower instead of carrot/potato and wondered if it had been done before. I love this as a base. Yes, I have to blend for a while. I, too, put the smoked paprika or even liquid smoke in and if I want a bit of salty flavor, Miso or even a small bit of aminos work well.
Rebecca
Awesome recipe! . Did it in the instant pot and had to sub stone ground mustard for brown and it was delish! Loved the stringy-ness of it too! Thank you for posting it!
Melissa
I love this cheese sauce. I typically am a cashew cheese person and put off trying a potato/carrot cheese, because how can you improve on cashew cheese? This is how. I followed the recipe completely except for reducing the lemon juice to 1 Tbs and adding 1/2 tsp smoked paprika. Not only is it delicious, but the turmeric with smoked paprika give it a yellowy orange color that even looks like nacho cheese sauce. I'll be adding this to my usual rotation. Thank you for this recipe!
Priscilla
This was so easy and creamy. I have been wanting to make this for some time. Thank you for sharing!
Arden
Does it freeze well?
Chuck Underwood
Yes
Rhonda
Mine came out yummy I followed the recipe to a T but then I added sauteed jalapeno, onion, fresh garlic and smoked paprika very yummy
pat balles
I made this tonight for dinner. My husband, who is not vegan also was having Mac and cheese, dairy style. So, I had two dishes going at the same time. (I still cook for him, it keeps the peace). I ended up tweaking this recipe slightly by adding in some of the ingredients from his dish, (mostly spices). I did add raw cashews into the boiling water because I love the creaminess they bring.. I added some almond milk along with the potato water, along with a 1/4 tsp. cayenne, paprika, seasoned salt. I did not add the vinegar after reading others comments and didn't miss it. This turned out absolutely AMAZING!!! I've been eating plant based for 4 years now, so maybe my taste buds have changed, but boy am I glad they did, this was better than any Mac and cheese I made in my previous dairy life and no heavy feeling afterwards.
CJ
This recipe is so good!! It’s great for a vegan cheese dip with tortilla chips. The consistency is perfect. Also, it was very easy to make. I have never left a review on a recipe online, but this is so good and exactly what I’ve been looking for.
Thank you!
Amanda Thomas
Mind blowing! A lifetime of wishes have been answered with this recipe. Did a straight trade for velveeta on mac-n-cheese and nachos and the fam was oblivious. This sauce is the cheesiest -- and that's a high compliment. 🙂
Pauline
I just made this cheese and it's amazing I am blown away I've only been vegan 13 days
Teresa
I for one loved this cheese sauce Chuck!!! I made it in my vitamix today. I had to add a bit more water to achieve the right consistency. Thank you for sharing all your wonderful recipes. Can’t wait to make more of them!
P.S. I would delete all of the negative comments. Everyone entitled to their opinion but I was taught if you don’t have anything nice to say than don’t say it at all.
RH
Do you think it is possible to use potato flakes instead of fresh potatoes? If so, how much?
Sandy Steele
This cheese sauce is amazing! I am going to call it Nooch sauce in order to not offend those that feel cheese isn’t appropriate. The first time I made it I already had steamed potatoes so I didn’t have any potato water, I just used tap water. I thought the sauce was incredible. This time I made sure to boil the potatoes and carrots and it was spectacular. I did add a 1/2 tsp of liquid smoke, and now I just want to put a big spoon in the jar and eat it all! Thanks so much for a low fat, tasty yummy sauce. You rock!
I forgot the stars had to post again!
Sandy Steele
This cheese sauce is amazing! I am going to call it Nooch sauce in order to not offend those that feel cheese isn't appropriate. The first time I made it I already had steamed potatoes so I didn't have any potato water, I just used tap water. I thought the sauce was incredible. This time I made sure to boil the potatoes and carrots and it was spectacular. I did add a 1/2 tsp of liquid smoke, and now I just want to put a big spoon in the jar and eat it all! Thanks so much for a low fat, tasty yummy sauce. You rock!
bernie
been vegan for a year, mostly whole foods plant based. This did not taste like cheese at all but added a creamy texture to mashed potatoes, with a nice yellow-orange color. I did a half recipe with a 8 oz russet and a large carrot (90 grams after peeling). I used dijon, a fresh clove of garlic, and forgot the onion powder. Texture came out great using a food processor. I'd say the mustard taste was too strong however. Maybe I should try with more nutritional yeast, because that flavor was weak.
Jane
This was first Vegan thing I mad a year ago on becoming Vegan and I added your nacho recipe!!! I got completely hooked as it was just delicious. Make it often!!! Thanks and keep up your wonderful recipes for us Vegans!!!
Louise
I have no idea if I would have liked this when I first went vegan a couple of years ago or not, but man am I glad I found this recipe now. I made the recipe as written and it is so delicious! I poured it over roasted potatoes and broccoli and enjoyed it all so much. It may not actually taste like cheese, but that velvety, creamy texture is just perfect, is just a perfectly wonderful sauce! I doubled the batch this time as I had some potatoes I had to use, so will have it in the freezer for next time.
Tim Martin
This stuff is delicious. I think its a great substitute with no fat. I learned about this recipe through cooking with the Krocks. Thank you for sharing.
Meredith
Hey there, I was just curious if an immersion blender could be used for this? I have a really old, antiquated blender that won't blend water never mind actual food. I'm trying to hold off on buying a new one because I don't think I would use it very often (I use my food processor the majority of the time instead). I'm assuming the food processor wouldn't' quite get this creamy and lump-free, which is why I'm considering an immersion blender. Thank you!! Dying to try this!!
Chuck Underwood
You can try - but I'm betting it won't be powerful enough.
Bonnie from Vancouver CA
OMG this whole foods no oil vegan cheese sauce is DELICIOUS! I use it all the time. I love how it tastes, so creamy and gooey, and I feel nourished eating it. So healthy and yummy!!! ⭐️ ⭐️ ⭐️ ⭐️ ⭐️
Jenny
I love this!! I did omit the lemon juice and apple cider vinegar wasn't sure how that would taste since it was my first time maing this. I have been looking for a recipe just like this. Thank you!
Lesley Nicol
Thank you for your recipes. I have been reading all of the comments and I want to thank you for not removing the “negative” comments for they are equally valid and very helpful to me to read along with the “positive” ones. of which far outweigh the negative. It seems potatoes play an important part in this recipe and I live in Australia where alas our potatoes are not always consistent in flavour or texture. I am going to try this recipe when I find what I think are the right type. Can you please tell me if the potatoes you use are considered to be a waxy potato?
Colleen
Quick question: For the IP version would I still need to cut up the potatoes and carrots, or can I put them in whole?
Chuck Underwood
I always cut them into smaller chunks
Leah
I was very hopeful that this recipe would be a hit. My kids wouldn’t even eat it. It was far too tangy. Next time I will leave out the vinegar and try less lemon juice.
Rose
Hi, can you tell me if I can use this on lasagna? Will cooking in the oven make is really soupy? Thank you!
B’Linda
This looked too simple to be a true cheesy substitute. This is great! If you are a “real cheese” lover, you may not appreciate the tangy flavor and lighter texture. But this is a VEGAN recipe. I’m so glad to find a cheese sauce that doesn’t contain nuts. Thank you!
Amanda
I must have tried at least five or six vegan “cheese” recipes before this one, but now I search is complete. Holt s**t this stuff is delicious, not to mention the closest resemblance. I added a lil lagniappe of all the seasonings, as well as omitted the lemon juice and turmeric. Thank you for this wonderful recipe! I’ll be dousing my vegan barbacoa chimichangas in it tonight <3
Carol T.
This was truly amazing. Love that’s it’s oil free and nut free. Made it exactly to the recipe and did not peel the potatoes or carrots. So easy. I saved half as is and then added a spoonful of jarred jalapeño slices to the other half for a little. Both are fantastic!
Paul Bailey
JACKPOT!!
I feel like I won the lottery with this recipe.
So much flavour compared to other ‘cheese’ sauce recipes. THANKS!
Irene
Hi, Chuck. I'm new to veganism, allergic to citrus. What do you suggest to replace lemon and lime juice in vegan recipes? I've been using rice vinegar, but it's just not satisfactory.
Chuck Underwood
I honestly have no idea....sorry.
Angela
Any chance you can experiment with using something besides the citric acid? I can't have it, but would love to find a good vegan sauce.
Mixhele
For the record, making cheese sauce with carrots and potatoes has been around for a long time. I've been making it that way since the early 2000s via recipe books by Joanne Stepaniak. Just wanting people to realize that most of the basic techniques for vegan/vegetarian cooking were pioneered a long time ago and are just being altered and adapted by newer chefs. Just wish there were an easier way to give all those trailblazers credit :(.
Mariah & By
Hi Chuck,
Finally getting around to giving you the reviews you deserve. The first time my husband and I tried it we'd only been WFPBNO for a couple of weeks, and yes admittedly we were disappointed. This was, of course, because our taste buds were still mentally stuck on full animal food. 3 weeks later we tried it again and thought it was better. Yesterday, 2 months into our new way of eating we made it once again and Oh My Deliciousness! We both could not believe how much we loved it! Really grateful for your website. Thanks so much.
Carole Kapsner
I wonder how many times I will fall for these recipes for 'ahem,' "cheese sauce" before I remember that Potatoes + Carrots DO NOT = CHEESE! Gonna swear off making any more of them... and don't say my tastebuds are not acclimated yet. Cheese is cheese. Potatoes are potatoes and carrots are carrots. If you don't know what cheese tastes like, you need to broaden your world and try some. Don't need to eat a pound of it, just give it a nibble! Incidentally, BNV's green chili sour cream is so much far superior to any fake cheese sauce! My fridge is never without it!
Linda
Hello! Wow lots of comments! I’m wondering what brand of nutritional yeast you recommend. I’ve been vegan for 2 years and still don’t like the taste of nutritional yeast. I love your blog. Thanks for all you do.
Chuck Underwood
I buy it in bulk at my local Kroger (Fred Mayer). I think it is Red Star
Kathryn Galaway
I just finished licking my plate clean. My husband kept saying, "Are you SURE there's no cheese in here?" We served it with buffalo cauliflower. My Southern accent came out in full force because that was a good southern meal! I'm so glad I made a double batch. My 17 year old son, who was the catalyst behind our vegan diet, will LOVE this. Thank you for sharing this fantastic creation!!
It is sure to be on the standard rotation!
Rachael
Amazing! I did not have high hopes for this, but wow!! I mixed a little taco seasoning in with chickpea noodles. So yummy!! Thank you!!
julie
Amazing to duplicate cheese sauce (which is not a real food) with real food! I was super skeptical, and am shocked how delicious it came out. I followed the recipe and added salt, miso, lemon juice and sriracha at the end to taste. I think it can taste a bit bitter, but counteract it with lemon juice, salt, and sriracha. So shockingly good. I'm a recent convert to plant based whole foods eating, and this is better than the real thing because I feel batter eating it!
Laura
How much sauce does it yield?
Beth Deason
It’s fabulous! The texture is silky smooth. The flavor is delicious. I added salt and a teaspoon of mustard powder to give it more pizazz. It’s amazing on baked potatoes and nachos and just about anything! I’ll be making mac and cheeze for my omni family and friends soon. ?
Gail Pickens-Barger
So what is the serving size or portions? Trying also to figure out the calories per service. Thank you!
Ashley
Finally a no-oil, no-nut cheese sauce that I'm actually looking forward to eating! I've had absolutely no luck with low-fat cheese sauces since going WFPB five months ago, but even though this sauce, like all other low-fat vegan cheeses, is just a cheese-"like" thing, it is right on the money for consistency and taste compared to all the (many) others I've tried. I'll play around with the vinegar, mustard, and nutritional yeast portions just to suit my own tastes next time, but as is, I'm really looking forward to having this with rice and veggies tomorrow and to using it in your southern biscuits. Thanks so much!
Douglas R Mosier
I do agree with the various comments that this does NOT taste "like cheese" I think plant based eaters do ourselves (and our omni friends whom were trying to convert!) a great disservice by calling it "cheese/cheesy sauce" I'm still looking for a fake cheese sauce that I like the taste of, but in the meantime, I'm calling all of them "noochie sauce" using the community's nickname for nutritional yeast. That way I don't psyche myself out nor build up the hopes of would-be plant based eaters. Just my 2 cents and YMMV 🙂
Szzn
I've made a lot of cheese-like sauces and they always fall flat. But THIS is pretty amazing. It has that thick, gooeyness that totally makes the sauce. Not cheese, but pretty darn great! Thank you Chuck!
Ann McBride
Do you think a submersion blender would be strong enough. I would use an Instant Pot drain the water retaining it add all the ingredients and use a submersion blender all in one pot. Also cannot find an answer as to how to reheat from frozen. Thanks for the recipe going to try as soon as I get to store
Chuck Underwood
It won't hurt to try. I doubt it - but try anyway. A little time in the microwave will reheat it, or simply on the stovetop with a little bit of water
Michelle K.
Okay, I am late to the party, but this is delicious. To those (sometimes) rude folks who said it was thin potato soup are mistaken, in my opinion. I was skeptical, to be sure, but mine turned out thick and creamy and not potato-y at all! I am starting a Mary's Mini in 2 days and I know I will appreciate this. Thank you so much!
Julia Taylor
Just made this, following recipe exactly except for a pinch of smoked paprika. Amazing!,
Julia Taylor
Forgot to mention, I find different brands of nutritional yeast make a huge difference. I do not like Braggs, so used the kind from Sari Foods available on Amazon—orangish yellow colored bag.
Ann vanover
If I use the instant pot do I still cut the potatoes or leave whole? Can’t wait to try this!!
Chuck Underwood
I normally cut them at least in half - sometimes in quarters.
Frances
I've been making this for several years primarily for the biscuits (and broccoli and cheese) and it always fits the bill. This morning I found myself out of carrots, but with a plethora of sweet potatoes. The texture is more smooth and the taste is spot on. I made the biscuits and just did drop biscuits because it would have required more flour and I was out of time. Good to know this recipe is that forgiving!
Janette
Baking some mac and "cheese" with this sauce right now. Topped it with some Panko crumbs and little Follow Your Heart vegan cheese bits. I've made a sauce like this before, but this recipe is amazing! Thanks for sharing!
Maggie
How many servings?
josie
I do not like tofu either and cashews are expensive. Thanks for a recipe that requires just basic ingredients. I can buy a 10lb bag of potatoes for $2.00 sometimes. Can't do that with a pound of cashews!
Bren Earl
In the description, It says 3 Yukon Gold potatoes equal 16 oz or 1 lb. In the recipe itself, it says 3 potatoes equal 6 oz. I'm confused. I am another reader who would also like to know how many oz. you consider equivalent to 2-3 carrots.
Recipe looks very promising but this would be very helpful information. Thanks
Chuck Underwood
I made this last night. I used 3 Yukon Gold potatoes and 2 skinny carrots about 6" long. The amounts are very forgiving. Try it and see what works for you.
Bren Earl
Thanks for your prompt response (unlike my answer).
Since I like to make a recipe the first time as you made it, I still contend that actual weights or cup measurements would be helpful. I always feel free to make my own adjustments later, but this time I'll wing it from the beginning. Thanks for all the great recipes you've developed!
Sheila
I love this sauce! My children like it too, which is a huge deal in this house. I make this often, and love it!
Gressett
Not creamy and DEFINITELY not cheesy! What did I do wrong?
Michael Barrett
I am not sure if anyone asked this or I simply missed it (sauce all over my glasses) - how long will this keep in the refrigerator?
I am adding this to my portabello philly cheese steak sandwich - SO GOOD!!!!
Chuck Underwood
5-7 days max I would think, although it does freeze well too.
Babs
Today I´m binging on this. I´ve not transitioned to vegan but I keep trying to keep my diet plant-based as much as possible and the worst/most difficult part is giving up cheesy sauces/dips, ´My favorite cheese sub recipe is loaded with oil and not at all heathy, so, for what I am now looking for, this sauce is amazing and totally hits the spot (not to mention, very cheap!). I did use less carrots, no vInegar and half the Lemon amount stated. I also added a little bit of smoked paprika. With time we learn a bit what works for your taste buds and I loved this sauce.
Thanks, Chuck!!!
Eva
I've noticed that at least the recipes I look at don't have servings listed. That information helps me plan better. Thanks
Katherine
Going to give this a go. Made my first vegan cheese sauce today and it tasted almost like scalloped potatoes. Ever since i could remember the smell alone makes me toss my cookies sooooo maybe the lemon and vinegar will change it, plus yours has more nutritional yeast. I did drown mine in ketchup, the good stuff so no worries lol but yes the tang changed it so im thinking it would take the potatoe part out. Anyhoo my meat and potatoe husband said it was good and he is also not very descriptive so this is high praise. I finally won one lol will tell you what he and i think of your version.
Susan
Chuck, This cheese sauce is amazing!
Thank you for sharing it with us.
Donna
I made this recipe and made extra to freeze to use later. I wanted to have for biscuits and maybe baked potato another time. I have searched but can't seem to find if there is a best way to defrost the cheese sauce..
Chris
We like spicy, so I added a full can of Rotel (original), which gave it some zing! It could even use some more. I think it would be too bland for us without it. . I just used this for Mexican night , but I think it would be great to use for macaroni and “cheese.”
Tiffany (Pooping Plants) ?
My tweak to really KNOCK THIS OUT OF THE PARK....Replace 1/2 the potato water with Unsweetened Plain Probiotic Dairy Free Yogurt (I use the liquid one by Califia) and it gives it the “Cheese Tang!!” Made it tonight and it was a huge horn
Mary
Amazing! I poured it over some potatoes and broccoli and baked it! Yum 🙂
Erica
After being on a whole food plant-based diet for a year I finally decided to give the vegan cheese recipe with potatoes and carrots a try. I've seen it several times and I just thought to myself how could this work LOL. Wow am I blown away, it really does taste like cheese and it will be a new staple in my home. Even my husband who is a carnivore eater and is very critical of my wfpb cooking said he really liked it and that he thought it did taste like cheese. Thanks for the great recipe look forward to trying some more of yours!
Cruznv
Problem.... I've made this before and it was Amazing... Made it today to take to a Burrito Bar supper at work and It's not as great for some reason, Disappointing, so not sure if I'll take it or not... Carrot is kinda the first taste I detect when I tried it... So I'm thinking I had too big of carrots.... So I have a favor to ask of you, Chuck. When you make this recipe the next time, could you weigh your Carrots and enter it on the recipe... Many bloggers are starting to add weights for ingredients to they're recipes(that aren't measured in cups/spoons), gives a way more accurate amount. Since people have different ideas of the words... large, medium and small which can make or break a recipe. But if its too much extra work, I'll try figure it out... Thanks in Advance.
Leah
Every recipe can be tweaked to suit personal tastes and in this case the particular way you intend to use this sauce. I have seen some recipes that leave out the nooch and use miso and dried/fresh mustard. As other people have commented, it can also be nice with cannalini beans. I will be trying this recipe tonight and I am sure if it is not exactly right for my dish, I will taste it and add what is needed. I don't understand why people would feel they have wasted ingredients. Simply taste and modify before pouring over pasta or other food.
Here are some variations for cheezy sauces:
Potato/Carrot Sauce
1 pound Yukon Gold Potatoes (about 2 medium) peeled and cut into 1-inch pieces
5 oz carrot (about 1 very large) peeled and cut into 1-inch pieces (about 1 cup)
2 C unsweetened unflavored plant milk
1 C nutritional yeast
1 T fresh lemon juice
1 T onion powder
Optional: No-salt seasoning & pepper, Pinch smoked paprika, Sundried tomatoes
Steam chopped potatoes and carrots in steamer for 15 minutes until tender. Test with fork. Transfer to Vitamix without liquid. Add nutritional yeast, sundried tomato, garlic powder, paprika, almond milk, and/or lemon juice. Blend until smooth.
Mac & Cheese Sauce with Hummus and Ketchup!
2/3-cup water
1/4-cup nutritional yeast flakes
2 tablespoons flour (any whole grain flour)
2 tablespoons fresh lemon juice
2 tablespoons NO FAT hummus (make your own if you can't find it made
Without tahini in it or just skip it.)
1 ½ - 2 tablespoons ketchup or tomato sauce
2 teaspoons tapioca starch
1-teaspoon onion powder
1/4 teaspoon (or more) garlic powder
1/4-teaspoon turmeric
pinch dry mustard or 1/2 teaspoon any regular mustard
Combine all ingredients in a medium saucepan on medium to low heat, stirring constantly -- whisk until mixture is smooth.
Cheezy Tofu Sauce
Blend:
14 oz tofu
½ tsp. Salt
1 clove garlic
2 Tbsp. + 2 tsp. Tapioca starch
1 cup non-dairy milk
Simmer in saucepan, stirring, until thick Great on pizza or similar foods.
Alfredo Sauce Ingredients
2/3-cup water
1/4-cup nutritional yeast flakes
2 tablespoons flour (any whole grain flour)
2 tablespoons fresh lemon juice
2 tablespoons NO FAT hummus (make your own if you can't find it made
Without tahini in it or just skip it.)
1 ½ - 2 tablespoons ketchup or tomato sauce
2 teaspoons tapioca starch
1-teaspoon onion powder
1/4 teaspoon (or more) garlic powder
1/4-teaspoon turmeric
pinch dry mustard or 1/2 teaspoon any regular mustard
Combine all ingredients in a medium saucepan on medium to low heat, stirring constantly -- whisk until mixture is smooth.
place all of the alfredo sauce ingredients into a blender. Blend on high for a minute or two until
smooth and creamy. Use for scalloped potatoes, or on pasta.
Donna L.
I tried this great recipe two days ago and immediately poured it on gluten free pasta. Wow a nostalgic moment of comfort food followed. I put it in the frig for a couple of day and when I took it out it had solidified. Is there a secret for reheating to create the original creaminess. It was actually like a gel when I used it in my biscuits. Is this what is supposed to transpire? I also used gluten free flour in my biscuits and they turned out quite hard, however still tasty. By covering with a damp paper towel and microwaving for 30 seconds they were the best gluten free biscuits I have had in 2 years.
Thank you for all of your hard work.Chuck.