Vegan Cheese Sauce
Prep time
Cook time
Total time
This creamy, cheesy sauce will be come a family favorite. Its loaded with vegetables and incredibly easy to make. Try replacing the smoked paprika with chipotle powder for a little extra kick!
Recipe type: Condiment, Sauce
Cuisine: Vegan, Gluten-Free, Nut-Free, Sugar-Free
Serves: makes about 4½ cups
  • 2 cups potatoes, washed, peeled, and diced *See notes
  • 2 cups carrots, sliced
  • 1 cup onion, diced
  • 2 garlic cloves
  • 1½ cups water
  • ⅓ cup coconut oil
  • ½ cup nutritional yeast flakes **See notes
  • Juice of 1 lemon
  • 1½ teaspoons kosher salt
  • ½ teaspoon dry mustard powder
  • ½ teaspoon smoked paprika
  1. In a medium pot, combine the potatoes, carrots, onions, garlic, and water.
  2. Cover and bring to a simmer over medium heat. Cook until the vegetables are tender and can easily be smashed with a fork, about 15 minutes.
  3. Add the remaining ingredients to a blender while cooking the vegetables.
  4. Once cooked strain the water from the vegetables into a measuring cup, and set aside.
  5. Add the vegetables to the blender and puree until smooth, adding the cooking water until the desired thickness has been achieved. This will continue to thicken as it cools.
  6. Use immediately or cool and refrigerate for up to 1 week. Reheat leftovers gently over medium-low heat, or in the microwave.
*If using a high speed blender like a Vitamix of Blendtec, you can leave the skins on the potatoes.
** Nutritional yeast, which is different from baker's yeast can be found in the health food section of your supermarket on in bulk at most bulk stores. It has a nutty/cheesy flavor to it and is great sprinkled on foods just as you would cheese. It's also a natural source of vitamin B-12. It isn't terribly expensive at 5-6$ per container, which will last you for months, and several batches of vegan cheese.
Recipe by David D at