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By Plant-Based Nutrition Professional Chef Susy • Designed For Effortless Weight Loss & Weight Maintenance

Super Creamy Vegan Cheese Sauce (Easy Recipe)

Name: Super Creamy Vegan Cheese Sauce (Easy Recipe)
Prep time: 10 min
Total time: 10 min
Cuisine: Worldwide
Ingredients: 1 lb (450-500 g) potatoes, peeled and diced; 5 ounces (150g) carrots, scrubbed and diced; 3 1/2 ounces (100 g) raw cashew nuts; 4 tbsp (25 g) nutritional yeast; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp salt; 2 tsp apple cider vinegar; 1 cup (250 ml) oat milk; 1 pint (500 ml) saved water; Pinch of salt & pepper to taste

Super creamy vegan cheese sauce is delicious—but also great for a plant-based weight loss journey!

Prep Time: 10 Mins

Total Time: 10 Mins

Servings: Adjustable

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A lusciously creamy cheese sauce that is plant-based, healthy, and ready in only 10 minutes? This vegan cheese sauce will be your best friend whenever you have pizza, lasagne, tacos, baked potatoes… Time to have all those cheesy dishes with an equally amazing taste but healthier ingredients!

Keep reading for our easy recipe for super creamy vegan cheese sauce. I’m ditching the original cheese and everything dairy to put together a recipe that practically everyone can have—and will love!

Why This Recipe Works

This recipe is a must-try for so many good reasons. The ones that deserve a special mention are:

Creamy Dream Team

After their soak, the cashews become the base of the recipe’s luxurious creaminess. When you later blend them with cooked potatoes, they create a rich texture. It’s going to be so smooth it’ll rival any dairy sauce!

Macro-Nutritious

This recipe is naturally low in fat (thanks to the absence of oil). Plus, cashews are a good source of protein and healthy fats. This means you’ll feel satisfied for quite some time.

Rich in Micronutrients

The vegetables add essential minerals and vitamins to the mix. Potatoes provide potassium and vitamin C. Additionally, carrots are loaded with beta-carotene, which your body converts to vitamin A.

Recipe Ingredient Notes

Let’s now talk about the ingredients you need to prepare vegan cheese sauce, as well as their benefits and some buying tips.

Potatoes, peeled and diced. These starchy vegetables help form the base of our creamy sauce. For your health—potatoes are packed with nutrients and antioxidants. They can aid your digestive health and control blood sugar levels. Buying tip: choose starchy potatoes like Russet or Idaho for the best thickening power.

Carrots, scrubbed and diced. Like potatoes, carrots also form the base of our creamy sauce. They help add to the vitamin A levels of your body. (If you feel like experimenting, you can try cauliflower or butternut squash instead).

Raw cashew nuts. Soaked cashews are the magic ingredient for a luxurious, cheese-like texture. They also add a subtle nutty flavour—and a good dose of protein and fats (the healthy ones) to keep you feeling satisfied. As a bonus, cashews can help protect you from many diseases (they’re even said to make you live longer) and are great for a weight loss diet.

Nutritional yeast. This deactivated yeast is a nutritional powerhouse, as it’s a good source of B vitamins including B12. It adds a cheesy depth to the vegan cheese sauce.

Onion powder. This pantry staple adds a savoury taste to the sauce. Because of its high vitamin and mineral content, onion powder can treat several disorders, such as migraines.

Garlic powder. This enhances flavour without having to add excess moisture. And garlic powder can boost your immune system, too.

Apple cider vinegar. This accentuates the taste of our cheesy sauce and adds just the right tanginess. Did you know apple cider vinegar aids weight loss and reduces blood sugar levels?

Oat milk. This dairy-free milk adds a creamy consistency to the sauce. I personally think it adds some sweetness as well. Buying tip: Choose unsweetened oat milk for the best results.

Salt and pepper. I love these for the flavours they help draw out from all the other ingredients. You can use them as per your taste.

How to Make Vegan Cheesy Sauce

Once you’ve collected all the necessary ingredients, you can prepare your super creamy plant-based cheese sauce using the following steps.

Soak the cashew nuts overnight. Forgot to soak ‘em last night? No problem! Add them to boiled water for 20 to 30 minutes, and you’ll be good to go.

Boil the potatoes until they are soft. Be sure to keep the water—we’re going to need it in a bit!

Empty all the ingredients into a high-speed blender and blend until the consistency is nice and creamy.

Add the water you saved from boiling the potatoes. If you prefer, you can add some extra oat milk.

Optional: You can always add spices, like 1 teaspoon of ground cumin or smoked paprika if making a Mexican dish. It’s all about experimenting and having fun along the way to find what works best for you.

And, finally, enjoy! 😋 💚

Variations, Ideas & Notes

You can adapt the sauce recipe according to your taste. For ideas to get started, I’ve put some variations together:

For a nut-free alternative—you can use sunflower seeds or tofu. Soak sunflower seeds following the same instructions for cashews.
For other nut-free cheese sauces, try my low-calorie, low-fat cheese sauce and my Mexican style oil-free, low-fat vegan queso sauce.
If you prefer fresh flavours, you can use fresh onion and garlic cloves. Just be sure to sauté them for a few minutes before tossing them into the blender.
You can use any (preferably unsweetened) plant-based milk instead of oat milk. For example, almond or soya milk.

Pro Tips For The Vegan Cheesy Sauce Recipe

You know how to make the recipe… but how can you master it? Here are some pro tips to follow.

You can use the sauce to cream up other recipes, such as Mushroom Stroganoff, Vegan Mac 'n' Cheese, or Tagliatelle, to name just a few.
If you love a stronger nutty flavour—toast your cashews lightly in a dry pan before soaking. (You want to watch them closely to avoid burning, though).
For some heat, a pinch of cayenne pepper or some fresh jalapeno (along with the vegetables) will do the trick.
Want to use the sauce for dipping? We need it a little thicker. For the purpose, use less water or oat milk while blending.
For some freshness, stir in chopped fresh herbs like chives or parsley (after blending).

Frequently Asked Questions

Can I make this vegan cheese sauce nut-free?

Yes! Replace cashews with sunflower seeds or silken tofu for a nut-free version.

How long does this cheese sauce last?

Store it in an airtight container in the fridge for up to 5 days. Reheat with a splash of plant milk if needed.

What can I use instead of oat milk?

You can use any unsweetened plant-based milk like almond, soy, or coconut milk.

My sauce is too thin. What should I do?

There may be quite a few reasons. First, make sure you haven't added too much water/oat milk. Blend the mixture for some more time to allow the cashews and potatoes to fully break down. And if it's still too thin, add a small amount of cooked chickpea flour. This should thicken it up a treat 😊

I have a nut allergy. What should I do?

Try my nut-free, low-fat vegan cheese sauce recipe, made with cannellini beans (or butter beans) and if you like a nut-free cheesy sauce with a bit of heat, check out my Mexican-inspired oil-free vegan queso sauce 🌶️

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