The Creamiest Vegan Cheese Sauce
This thick and creamy vegan cheese sauce is delicious and simple to make, a perfect sauce for vegan mac and cheese, drizzled over nachos, or even roasted veggies.
Servings: 6 servings
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.