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Oil-Free Vegan Cheese Sauce

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish

Equipment

  • 1 high-powered blender such as VitaMix see link above to purchase

Ingredients

  • 2 cups potatoes, peeled & coarsely diced about 2 large potatoes
  • 1 cup carrots, peeled & coarsely diced about 2 medium carrots
  • 2/3 cup water adjust as needed
  • 1/2 cup nutritional yeast flakes see link above to purchase
  • 1/3 cup raw cashews or almond flour
  • 2 tsp salt
  • 1 tbsp lemon juice
  • 1/2 tsp onion powder optional
  • 1/2 tsp garlic powder optional
  • 1/2 tsp McKay's chicken-style seasoning optional, see link above to purchase
  • 1/2 tsp chili powder optional, great for nacho-cheese style

Instructions

  • Prepare potatoes and carrots and place in a medium-sized pot on the stove. Cover with water and bring to a boil. Boil until soft, about 8-10 minutes.
  • Drain potatoes and carrots into a bowl. Save the liquid you drain off. Transfer potatoes and carrots to the blender, and add back 2/3 cup of the liquid from cooking (add more water if needed to make 2/3 total).
  • Blend all ingredients on high until the cheese sauce is extremely smooth, about one minute. May need to scrape the blender down if not using a VitaMix. A VitaMix blender will do a wonderful job making this cheese perfectly smooth.
  • Store in the refrigerator up to a week. May need to add some water to the cheese after taking it out of the refrigerator if the cheese has become thick.
  • You can also freeze this cheese, but make sure to reheat it until it's HOT when using again. Getting it hot will restore the smooth texture.