4.8 from 20 votes
vegan cheese sauce
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
  • 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
  1. 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 12 minutes. Allow to naturally release for 10 minutes before opening lid. 

  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