Vegan Cheese Sauce

Vegan Cheese Sauce

Course: Salads & Sides, Snacks


  • 3/4 cup peeled and diced Yukon gold potato
  • 3/4 cup peeled and diced sweet potato
  • 2 garlic cloves
  • 1/4 cup raw cashews
  • 1 tbsp apple cider vinegar
  • 2 tbsp nutritional yeast
  • 1/2 tsp onion powder
  • 1/2 tsp sea salt
  • 1/4 cup extra virgin olive oil
  • 1/4 cup water

To make your cheese spicy or smoky, try adding:

  • 1/2 to 1 chipotle pepper from canned chipotles in adobo
  • 1 tbsp pickled jalapeños
  • 1/4 to 1/2 tsp smoked paprika


  • Place the potatoes in a saucepan and cover with cold water by about 1 inch. Add a few pinches of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 8 to 12 minutes.
  • Drain and transfer to a high-speed blender with the garlic, cashews, apple cider vinegar, nutritional yeast, onion powder, salt, olive oil, and water. Blend until smooth.
  • For spicy vegan cheese, add the chipotle pepper or pickled jalapeños. If you’d like a smoky flavor, add the smoked paprika.
  • Serve with tortilla chips for dipping or over pasta to make vegan mac & cheese.


Recipe adapted from Love and Lemons
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