Packed full of flavour, this is the easiest vegan cheese sauce you’ll ever make! Made with 3 main ingredients and no nuts, this cheese sauce tastes just like your favourite nacho cheese but without the dairy. It’s creamy, thick and perfect for mac and cheese, nachos and enchiladas!
This recipe is oil-free, dairy-free, salt-free + naturally gluten-free!
If you’re craving that warm and thick nacho cheese sauce, but want a healthy alternative, then this is the recipe for you. I’ve had this vegan cheese sauce on nachos, enchiladas and mac + cheese and I can honestly say it never disappoints.
This vegan cheese sauce recipe is one of my ultimate favourites. It was one of the first vegan recipes I ever made and over the years I’ve changed it up and I think I’ve finally got it perfect this time!
If you’ve never tried a cheese sauce that wasn’t made out of cheese before, then prepare to be completely blown away. It’s unbelievable how much this vegan cheese sauce actually tastes like nacho cheese. And incredibly, it’s made out of potatoes and carrots, so it’s a great kid-friendly recipe to sneak those veggies into the dinners of picky eaters!
I absolutely love using this cheese sauce to top buddha bowls and homemade fries. But if you’re looking for a classic recipe to try this delicious cheese sauce with, then you have to try these Vegan Enchiladas With Jackfruit + Black Beans With Cashew Sour Cream. IT WILL BLOW YOUR MIND.
THIS RECIPE IS:
- Super easy to make
- Healthy + filling
- Thick + creamy
- Perfect for kids
- Nut-free
- Oil-free
- Salt-free
- Gluten-free
The Easiest Nut-Free Vegan Cheese Sauce
Packed full of flavour, this is the easiest vegan cheese sauce you'll ever make! Made with 3 main ingredients and no nuts, this cheese sauce tastes just like your favourite nacho cheese but without the dairy. It's creamy, thick and perfect for mac and cheese, nachos and enchiladas!
Ingredients
- 3 medium potatoes
- 4 medium carrots
- 3 cups veggie stock/broth
- 1/2 tbsp dijon mustard
- 1/2 cup nutritional yeast
- 2 tsp lemon juice
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp turmeric (optional)
- a crack of black pepper
Instructions
- Peel and chop the potatoes and carrots.
- Add the potatoes and carrots to a pan with around 2 or 3 cups of water (just enough to cover) and a vegetable stock cube. Boil the vegetables until they are slightly falling apart.
- Put the potatoes, carrots + the rest of the ingredients into a blender with around 1 cup of the veg stock water and blend until smooth, making sure there are no lumps.
- Add a crack of black pepper and taste! You can add more nutritional yeast depending on your taste, but usually 1/2 a cup is enough. You can also add 1 tbsp paprika if you want the sauce to have a little kick!
- Pour your cheese sauce into a air tight container and keep for up to 7 days.
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Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 82Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 159mgCarbohydrates 15gFiber 4gSugar 2gProtein 5g
2 Comments
Nice recipe! I experimented a bit by adding a linseed ‘egg’ and I believe that did give it a bit more of a creamy cheesie sort of consistency.
Thank you! That sounds like such a good idea, I will definitely try that the next time I make this cheese sauce!