Vegan Cheese Sauce (Made with Potatoes & Carrots)
Make this creamy, nut-free vegan cheese sauce with potatoes and carrots — no cashews needed! Perfect for mac and cheese, nachos, baked potatoes, and more!
Equipment
Ingredients
- 2 carrots, peeled and chopped
- 1 medium gold potato, peeled and chopped
- ¾ cup non-dairy milk, unsweetened
- ½ cup nutritional yeast
- 1 tablespoon apple cider vinegar
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Steam the vegetables: Add the chopped potatoes and carrots to a steamer basket over boiling water. Cover and steam until fork-tender, about 12–15 minutes.
- Transfer to blender: Transfer the warm vegetables to a high-speed blender along with the non-dairy milk, nutritional yeast, apple cider vinegar, and spices.
- Blend: Blend on high until creamy, scraping down the sides as needed. If needed, add more milk one tablespoon at a time until you reach your desired thickness. Just note that it will thickens slightly as it cools.
- Serve warm: Pour over pasta for vegan mac and cheese, drizzle over nachos or baked potatoes, or use as a dip for tortilla chips.
Notes
- Use a high-speed blender. It makes a big difference in how creamy your cheese sauce turns out. I use a Vitamix.
- Taste and adjust for seasoning. Add more salt or spices depending on your preference.
- Spice it up. For a spicier queso-style dip, blend in a pinch of smoked paprika, a tiny splash of hot sauce, a few pickled jalapenos, or a chipotle pepper from a can of chipotles in adobo.
Serving: 0.25cups, Calories: 152kcal, Carbohydrates: 27g, Protein: 8g, Fat: 2g, Saturated Fat: 0.04g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 1914mg, Potassium: 799mg, Fiber: 7g, Sugar: 4g, Vitamin A: 10195IU, Vitamin C: 20mg, Calcium: 149mg, Iron: 2mg
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