Vegan Cheese Sauce
This Vegan Cheese Sauce recipe is easy to make and tastes good on just about everything! It's made with vegetables and cashews for an oil-free, dairy-free cheese sauce. You'll love it with pasta or vegetables, on nachos, and taco bowls, or used as a dip with chips or veggies.
Servings 7 servings of ½ cup
Calories 85kcal
Equipment
- Vitamix
Ingredients
For the cheese sauce
- 1 small yellow onion diced
- 1 cup cauliflower florets diced
- 1 small Yukon gold potato diced
- 2 medium carrots sliced
- 2 to 3 cloves garlic
- ⅓ cup raw cashews soaked in hot water for 20 minutes
- 3 tablespoons nutritional yeast
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt or to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon turmeric
More spices to add for a Mexican flavor (for nachos, tacos, etc.)
- 1½ teaspoons cumin
- ½ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper or to taste
Instructions
- Steam the onion, cauliflower, potato, carrots, and garlic until all the vegetables are tender, about 10 to 15 minutes.1 small yellow onion, 1 cup cauliflower florets, 1 small Yukon gold potato, 2 medium carrots, 2 to 3 cloves garlic
- Cool slightly and transfer vegetables to a high-powered blender.
- Add ½ cup water, soaked cashews, nutritional yeast, lemon juice, salt, and spices.⅓ cup raw cashews, 3 tablespoons nutritional yeast, 2 tablespoons fresh lemon juice, 1 teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ⅛ teaspoon turmeric, 1½ teaspoons cumin, ½ teaspoon smoked paprika, ⅛ teaspoon cayenne pepper
- Blend for 2 to 4 minutes or until completely smooth and silky. Add more water if needed to help it blend smoothly and get it to a thickness you'd like. Add more salt and spices to taste.
- Serve with chips, mix with pasta, use for nachos, or anything else you like using cheese sauce for!
