As of now, this is the creamiest vegan cheese sauce I’ve ever made! Making a flavorful vegan cheese sauce is challenging and I’m certain I’ll be adjusting and perfecting this recipe for years to come.
What I’m trying to achieve is a vegan cheese sauce that doesn’t rely on nutritional yeast and cashews to do the heavy lifting, it needs MORE. More umami, a naturally thick texture, and abundance of flavor.
For this recipe, I cook onions, potato, carrot and cashews in vegetable broth until softened. Then add that mixture along with seasonings to the blender: nutritional yeast, turmeric powder, pepper, soy sauce, apple cider vinegar, and onion powder. Blend until smooth and creamy and voila! The creamiest vegan cheese sauce!
How to use this vegan cheese sauce
This creamy vegan cheese sauce is versatile and can be used in many dishes! My favorites:
- Tossed with pasta for a creamy vegan mac and cheese. I love to add sautéed veggies for extra flavor and a wholesome meal.
- Drizzle on lightly baked chips for a vegan nacho option, topping with all your favorite nacho add-ons!
- Add on baked potatoes as a healthy, cheesy alternative.
- Drizzle on roasted vegetables.
- Blend with garlic chili sauce or sriracha for a spicy chip dip.
Variations
Make it spicy.
Add 1-2 Tbsp garlic chili sauce or sriracha to the blender until desired spiciness. Start slow, you can always add more but you can’t take it back.
No tamari?
Sub soy sauce instead, starting with 1 Tbsp and adding more to-taste. Soy sauce has a tangier, saltier flavor so add gradually so it’s not overwhelming. Liquid aminos can also be used, but it has a milder flavor so you may need to use a little more than 2 Tbsp or add more salt.
How to make the creamiest vegan cheese sauce
Equipment needed:
- 1 large pot with lid
- 1 high speed blender
- 1 small bowl
Prep Ingredients
Chop 1 cup yellow onion, 1 large carrot, and 1 cup of golden potato (about 1 potato). Use the side of the knife to smash 6 cloves of garlic and remove the skins. Measure out ½ cup of cashews.
Cook Vegetables
Heat a large pot on medium heat. Once hot, add 1 tsp avocado oil and onions and sauté until softened, about 5-7 minutes. Add in garlic, carrot, potato, ½ cup cashews, and 2 cups of vegetable broth. Cover with a lid and simmer until potato is soft when pierced with a fork, about 15 minutes depending on the size of the potato cubes. Once softened, remove pot from heat and let cool a bit.
Prep Other Ingredients
While vegetable mixture is simmering, add to a high speed blender: ¼ cup nutritional yeast, ½ tsp onion powder, 2 Tbsp tamari, 1 Tbsp apple cider vinegar, ½ tsp turmeric powder, and 1/8 tsp black pepper.
Blend
Once vegetable mixture has cooled a bit, add to the blender as well and blend until smooth and creamy. Creamy cheese sauce is ready to use!
How to store and re-heat
Refrigerate creamy vegan cheese sauce for up to 4 days.
Reheat in a pot on the stovetop on medium low heat until heated through, stirring frequently.
The Creamiest Vegan Cheese Sauce
Equipment
- 1 Large pot with lid
- 1 High Speed Blender
Ingredients
- 1 tsp avocado oil
- 1 cup yellow onion, chopped
- ¼ tsp salt
- 6 cloves garlic, crushed (with the side of the knife)
- 1 large carrot, chopped
- 1 cup golden potato, cubed (about 1 potato)
- ½ cup cashews
- 2 cups vegetable broth
- ¼ cup nutritional yeast
- ½ tsp onion powder
- 2 Tbsp tamari
- ½ tsp turmeric
- ⅛ tsp black pepper
- 1 Tbsp apple cider vinegar
Instructions
- Heat a large pot on medium heat. Once hot, add 1 tsp avocado oil and 1 cup yellow onions and ¼ tsp salt. Sauté until translucent, about 5-7 minutes, stirring occasionally.
- Add garlic, carrot, potato, ½ cup cashews, and 2 cups vegetable broth. Cover with a lid and simmer on low-medium heat until potato is tender when pierced with a fork, about 15 minutes depending on size of potato cubes. Then remove pot from heat and let cool a bit.
- Meanwhile, add to a high speed blender: ¼ cup nutritional yeast, ½ tsp onion powder, 2 Tbsp tamari, ½ tsp turmeric, ⅛ tsp black pepper, and 1 Tbsp apple cider vinegar.
- Once potato mixture has cooled enough to blend, add entire mixture to the blender. Blend until smooth and creamy, 1-2 minutes. Taste, adding anything more it may need. Use cheese sauce immediately or store in an airtight container for up to 5 days.
Did you enjoy this creamy vegan cheese sauce? I’d love to hear how it turned out in a comment below!
