Longing for that cheesy flavor without the dairy? This easy vegan cheese sauce recipe is nut-free, oil-free, and packed with plant-based goodness. Easy peasy.
The creamiest vegan cheese sauce (No cashews, no oil)
Let's be honest: cheese was one of the hardest things to say goodbye to when I went vegan. I mean, I wasn't casually enjoying cheese-I was in a full-blown, co-dependent relationship with it.
Blocks, slices, shreds. It didn't matter. If it said "cheddar," I said, "Yes, please."
But here’s the thing: breaking up with dairy doesn’t mean saying farewell to that comforting, creamy, cheesy flavor. Not even close. Because today, I'm handing you the best vegan cheese sauce recipe I’ve ever made. It’s:
- Nut-free (no raw cashews in sight)
- Oil-free
- Low-fat
- And totally delicious with that classic cheesy flavor you crave
All made with real, whole foods. Perfect!
Why you’ll love this vegan cheese sauce
This will change your life. Whether it's your first time making a dairy-free cheese sauce or you've had some vegan cheese fails, this one checks all the boxes.
- Easy recipe
- Made with basic ingredients
- Creamy texture without using any nuts or oil
- Budget-friendly
- Family approved (even by those "cheese is life" folks)
And if you've been burned by a vegan cheese recipe that requires soaked cashews, an Instant Pot, or a high-speed blender with a mortgage, don't worry. Simple doesn’t even begin to describe this recipe.
No cashews, no fancy equipment. Just real veggies, pantry staples, and a blender.
Ingredients you’ll need (with substitutions)
Here's what you'll need to make this creamy, dreamy vegan cheese sauce. You can find the complete recipe with measurements in the recipe card below.
- Veggies: potatoes, carrots, and onions give you that smooth, creamy base with color, a hint of sweetness, and savory flavor.
- Seasoning and flavor: nutritional yeast, "cheesy flavor" ingredient. Lemon juice for brightness, but you can sub apple cider vinegar. Garlic and onion powder for depth of flavor and savoriness. Salt can be added to suit your preference.
- Liquid: water or low-sodium vegetable broth. I like to use broth for added depth of flavor. Want it thinner? Add a little water or broth. Want a thicker sauce? Use less.
Optional Flavor Boosts
- Smoked paprika: adds a subtle smoky undertone
- Tapioca starch (tapioca flour): if you want that gooier, stretchier nacho vibe
- A splash of oat milk, almond milk, or any plant-based milk will give it an extra shot of creaminess if that’s your thing.
If you like a little heat, toss in a pinch of chili powder or black pepper. This is your cheese sauce. Make it your own.
How to make the best vegan cheese sauce
If you can boil water and press a button on your blender, you've already mastered this recipe. Here’s how it’s done:
- Boil the Veggies: In a medium saucepan, combine the potatoes, carrots, and onion with water. Bring to a gentle simmer over medium heat. Let it cook until everything is super soft-about 15-20 minutes.
- Blend it up: Drain the veggies and toss them into your Vitamix blender (or any regular blender). Add the remaining ingredients: nutritional yeast, lemon juice, garlic powder, onion powder, and salt. Pour in 1 cup of water or veggie broth.
- Blend until smooth and creamy. Scrape down the sides if needed. That's it!
Boom! Done. You've got a pourable sauce that's cheesy, creamy, and entirely plant-based.
Endless ways to use this plant-based cheese sauce
This dairy-free cheese sauce is a blank canvas for cheesy greatness. Here are a few of my favorite ways to put it to work:
- Nachos: Pour it over my homemade tortilla chips and top with black beans, green chiles, and salsa for a next-level vegan nacho cheese sauce.
- Mac & Cheese: Stir it into cooked pasta for the easiest vegan mac ever. (I like using the pasta water to make the cheese sauce, FYI)
- Baked Potato: Spoon it over a fluffy baked potato with broccoli and a dash of black pepper.
- Soft Pretzels: Dip your favorite pretzel into this creamy goodness. It's stadium snack meets health food.
- Veggie Dip: Serve with raw veggies like cauliflower, carrots, and cucumber.
- Pasta Bake: Toss with pasta, layer in a baking dish, and bake at 375ºF for a delicious pasta bake.
Seriously, the only thing this sauce doesn't go with is dessert. But hey, I'm not here to judge your choices.
Storage tips & reheating
Leftovers? First of all, good luck. But if you happen to have some:
- Store it in an airtight container in the fridge for up to 5 days.
- Reheat gently in a small saucepan over low heat, adding a splash of non-dairy milk or water to loosen it up.
- Want to freeze it? Go for it! Pour into ice cube trays, freeze, and transfer to a freezer bag for up to 3 months.
Pro tip: It thickens as it cools, so if you want a thinner sauce next time, add a bit of extra water or a splash of dairy-free milk when reheating.
Frequently asked questions
Can I use sweet potatoes instead of regular potatoes?
Sure! It'll be sweeter and a bit different, but still delicious.
Can I add sunflower seeds?
Yes! If you’re not allergic and want a little extra richness, 2-3 tablespoons of sunflower seeds can give a nice creaminess without nuts.
Is this cheese sauce gluten-free?
Yes, yes, and yes! No gluten.
Can I make this in an Instant Pot?
You can! Just cook the veggies on manual for 5 minutes with a cup of water, quick release, then blend.
Parting thoughts…
This vegan cheese sauce tastes like cheese (at least it does to me), and this recipe still blows my mind.
I've made it more times than I can count. Whether it's your first time ditching dairy or the second time you've sworn off fake cheese that tastes like crap, this recipe will win your heart.
Simple ingredients. Cheesy flavor. And a creamy texture that doesn't depend on nuts, oil, or a second mortgage, so you don’t have to buy a Vitamix.
So, the next time you’re craving comfort food or cheese, don’t run out and buy raw cashews and coconut milk. Make this instead. You'll feel good. You'll eat better. And your arteries will probably write you a thank-you note.
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Vegan Cheese Sauce (Nut-Free)
- Total Time25 minutes
- Yield8 servings 1x
- DietVegan
Delicious nut-free Vegan Cheese Sauce made with potatoes, carrots, and onion. It’s smooth, creamy, low-fat, and healthy! Pour over veggies or use to make some incredible guilt-free nachos.
Ingredients
- 2 cups potatoes, peeled and roughly chopped
- 1 cup peeled carrots, diced
- ¼ of small-sized onion roughly chopped
- ½ cup nutritional yeast
- 1 Tbsp lemon juice
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ½ tsp. salt or to taste
- ½ – ¾ cup of warm water
Instructions
- Boil the potatoes, carrots, and onion until soft – usually 15-20 minutes. Once they’re finished drain them and add to your blender.
- Place all the remaining ingredients in your blender and blend until the cheese dip is smooth and creamy. If it’s too thick you can add a little more water while you’re blending. You shouldn’t have to heat up on the stove as the veggies will still be hot.
- Pour into a bowl and enjoy.
- Store leftovers in airtight container up to a week.
Optional
Stir in one can of diced tomatoes and green chiles for a tex-mex kick.
Nutrition
- Serving Size: ¼ cup
- Calories: 62
- Sugar: 2 g
- Sodium: 165 mg
- Fat: 0.2 g
- Carbohydrates: 12.5 g
- Fiber: 2 g
- Protein: 3.2 g
- Cholesterol: 0 mg
- Prep Time: 5 mins.
- Cook Time: 20 mins.
- Category: Dips & Spreads
- Method: Blend
- Cuisine: Vegan
I love this recipe and make it often. I just misplaced my printed copy so was happy to find this. I add a jar of pimientos to the blender … so good!
Worked great. Thank you
Excellent.
I made this but I used a stick blender and got it all blended and smooth right in the saucepan. Less washing up. This recipe was great poured over roasted veggies.
YAY! I had this recipe a long while ago, and lost it when I had to rebuild my computer. This sauce is my secret weapon in my weight loss arsenal, because it checks off all the boxes: WFPBNO, versatile beyond belief, and most of all, yummy! Thanks so much for such great recipes!
Excellent. Common ingredients, easily made. The texture and taste were great. This is definitely a keeper of a recipe. Thank you!
This is one of my favorite recipes!
Although instead of draining the potatoes I use the cooking water.
I share this recipe with everyone!
Thanks so much!
This is delicious!
I followed your directions exactly and it is superb!
Easy… Economical…Totally Yummy!
As a big dairy eater I was skeptical that this could replace all that dairy/fat full flavor of cheese! Your description was what me gave it a try! Wowzer there were no fancy ingredients I had to go out and buy, and it was a no fuss recipe! ( I didn’t have nutritional yeast but read that there are substitutions, so I did throw in a splash of soysauce, chili powder, and smoky paprika. I read a comment where they thought it was too carroty so I did 3/4 cup.) I was really shocked that veggies could taste so good and refreshing and make such a great sauce! I warmed tortilla chips and poured black beans, and this “cheese,” with cilantro, tomato and lettuce. Thanks so much for the wonderful recipe! It was a hit!
Thank you, Sandra! I’m so glad you enjoyed it.
In a cashew nutshell …brilliant! Thank you Shane.
This sounds interesting. I usually add cashews, so it will be nice to have the option to omit this.
I do, as a time saver, use canned potatoes and canned carrots. Thank you for the wonderful recipes!
My favorite “cheez” sauce recipe calls for raw cashews. Unfortunately, I’m away from home and not only do I not have raw cashews handy, I’m also without my Vitamix, etc., etc. So, I trolled through vegan “cheez” sauce recipes, came across this and decided to give it a try. Like similar vegan recipes I’ve tried before, I think next time I would reduce the amount of carrots because I can taste them in this recipe. I tasted the sauce as I blended it (first with my stick blender, then my portable Blendjet blender) and added more lemon juice, more nutritional yeast and half a tablespoon of capers with their juice to achieve more of that cheddar “tang.” Because I didn’t have my Vitamix and the Blendjet wasn’t totally up for the task, I had to press the final proguct through a colander to remove the caper pieces that were still visible. Other than that, I think it turned out pretty good. The big test will be when I serve it to my carnivore husband. Overall, I’m very happy with it because I was able to use ingredients I had on hand, literally, and the taste is pretty darned good.
This is the easiest, best, freezable, and ice cube, trays, cheese sauce out there. Nothing fancy just the basics and it is fabulous! There is one thing I add…suggestion from Dr. Neil Barnard, a quarter of a cup, or more, depending on how much you’re making, of sauerkraut. I cook it in the instant pot along with the other ingredients. Yum!
Great base recipe. I added some white miso to add more sharpness to it.
I added miso as you suggested and really loved the addition.
Awesome!
(please allow me to edit my last comment. Please delete the old one and use this latest one. Thank you)
Thank you for a good recipe. I think I will cut down on the yeast flakes next time. It was very strong. Maybe a 1/2 a cup or 3/4ths at time. I like the softness of potato carrot cheese sauce. Thank you for sharing your recipe.
I love that this is oil free! It’s so good poured on a baked potato with broccoli.
I really enjoyed this, and froze smaller portions in glass containers, which worked really well! I think maybe I needed to add a little salt. Thank you Shane!
I wanted a healthy plant based cheese sauce for vegan Mac and cheese and this was perfect. I had some cauliflower in the fridge and so I used one cup cauliflower and one cup potatoes instead of two cups of potatoes and it came out great. Super quick and easy.
Awesome! Way to make it work for you.
What brand of nutritional yeast do you use? This recipe didn’t really taste like cheese to me. Potato flavor mostly. I bought Bob’s Red Mill
I typically use Anthony’s. You can find it at Amazon.
I’ve tried so many cheese sauces that claim to be the best and have found none that come even close to the real thing! I will try your next and let you know what I think! Hopefully, it will be the end to my searching.
I love watching you on YouTube.
Best cheeezzy recipe on the web 🙂 <3 Thanks, Shane!
Thank you, Hannah!
Love! Dump it on everything with no guilt!!
Great recipe, friend.
I made it with a few modifications:
1. I used vegetable broth to boil the vegetables.
2. It needed some flavor so I added chili powder.
Overall, great sauce. On its own, I can exclusively taste potato. However, when I dipped a tortilla chip in it, I couldn’t tell it wasn’t dairy queso. What kind of sorcery is this?
Delicious and simple, just what I like. I didn’t have enough carrots so I added a bit of red pepper too. This one is definitely a keeper!
Fantastic recipe I did however cook the potato, onion, and carrots in veggie broth. I retained the broth and used it instead of water in the blend.
Great idea! Flavor, flavor, flavor!!!
Can I freeze this? I want to use it for Thanksgiving so I can save some time cooking. Thanks!
How is this sauce for macaroni and cheese
Excellent.
Would red potatoes work for this recipe?
Thanks!
I don’t see why not.
I made the recipe as written — pretty good! It was a little too tangy for me so I added a couple of splashes of maple syrup and wha-la! Perfection! This will be my new go to cheese sauce.
Ooh, love that idea:)
Easy to make and so delicious, thanks!
Loved it, Also love that it doesn’t have the fat, didn’t have to use cashews, as I am trying to lose weigh. Thank you , I am new to eating plant based and your recipes really help.
Just made this because I had potatoes coming out of my ears! Outstanding! I drown my black bean burger with it & it was yummy! It makes a lot so with half of it I’m going to try the tex mex tip.
AWESOME, Beth!!!
Love this recipe and make it often for all kinds of appetites.
Just made for the first time. Love it.
This is great as is! I love your queso , too. I add Jalapeño pickling liquid and hot sauce to the sauces sometimes. It’s so much fun to play around with the flavors. Thanks for all you create and share!
I like to add jarred roasted red bell peppers. About 1:4 cup or more to taste. It adds a nice depth of flavor. Plus I use a touch of regular mustard. I love this cheese sauce.
So, I am not a vegetarian or vegan, but my wife is and I cook for her . I am so glad I found your site! The “cheese” sauce is so good – she loves it and I do to! Thanks Shane!
Do you think a shallot would work in this recipe? I forgot to get an onion and don’t want to run out for one right away. I do have shallots though.
They’ll work just fine. I’ve used them before when I didn’t have onions.
Love this.. It is absolutely delicious..
Diane M
Thank you!
What if I don’t have an onion? I know, I am SHOCKED that I have no onions to use. Do you think it’s even worth trying and just subbing out for onion powder?
Onion powder works great!
Hi Shane, I wrote before but my comment was not posted. Is smoked paprika part of the recipe as I see several comments about it. I happen to love it but would like to know how much to add to the recipe. I am making this vegan cheese sauce today. Can’t wait to try it. Thanks again for all you do!
Hi, Kandy! Sorry, I didn’t catch it. Smoked paprika is not part of the original recipe but if you enjoy it go ahead and add it. I would start with a tsp. and go from there.
Does this sauce freeze and reheat ok?
Yes, absolutely! Keep it in a sealed freezer-safe container and store it in your freezer for weeks or up to 3 months. I move the container from the freezer to the fridge the night before, that way it defrosts by itself. Then reheat it in a saucepan and add more water or even non-dairy milk if needed.
Is it possible to omit the nutritional yeast?
You can but it will be more of just a savory sauce rather than “cheesy”. I say go for it!
4th or 5th time making this as it’s all-around the best “cheese” recipe I have tried. Not having to soak cashews for hours had me sold. I slather it on baked sweet-potato nachos with fresh pico, pickled jales, guac, and salsa. 4 y/o loves it, and wife and I don’t feel like we’re dragging ourselves through Whole30. The whole process of making it feels like alchemy. Thanks, Shane
This was yummy! I made twice baked potatoes with this. I baked my potatoes, scooped them out and added this cheese sauce and broccoli and then refilled the potato skins. I had extra sauce left that I am currently dipping tortilla chips in. The only thing I did different was added a little smoked paprika and dried ground mustard. Will be making again!
hey there, I am wondering if I could use sweet potato instead of regular potatoes, as I am unable to have nightshades.
I haven’t done it, but know others who have. I think it would work well.
White sweet potatoes work best if subbing for potatoes and wanting closest to original.. Otherwise it’s dessert nachos!
Yummy! My toddler and I enjoyed it as Mac and cheese. So simple and delicious 🤤
Okay, this is incredible…….I made it and I don’t even believe that there is no cheese in here!!
Thank you so much, Courtney!
LOVE. THIS. SAUCE!
Loved it as written, also loved it dressed up with some smoked paprika & pickled jales!
It’s so good on sooo many things, shoot, it’s good right out of the blender!
Thanks Shane!
Thank you so much! I’m glad you enjoyed it. 🙂
This is an incredibly delicious and rich VLFWFPB cheese sauce. I double the recipe, increase the nutritional yeast and add turmeric, lemon rind, paprika and spices. I use this as a nacho sauce and much more. Thanks Shane.
Thanks so much, Dallas! Happy Holidays and Merry Christmas!!!
This was very good. Thank you, Shane!
Could this sauce work for a mac and cheese?
Absolutely! Just make the pasta then pour the sauce over it and mix.
I loved this sauce. I poured it on my asparagus , cauliflower, and tonight on whole wheat pasta. It’s just me eating it so tomorrow it be on baked tortilla chips and beans for nachos.
This recipe would be perfect when making potato skins. I am going to bake some russet potatoes for making potato skins and use the “meat” of the potato to make your cheese sauce recipe. Then use the cheese sauce to drizzle over the potato skins….win win….can’t wait to try this in 2 weeks.
Sounds amazing!
How long will the sauce keep refrigerated? I am the only vegan, and hope this is something I can make a store if needed.
Have your family give it a try. My family would rather have this over regular queso. Even my meat and potatoes husband!
I just love this recipe! My favorite vegan cheese sauce and I’ve tried so many. Thank you!!!
Looks divine! I usually prefer to cook with fresh garlic as opposed to powder, do you think that would work for this recipe? If so, how much would you recommend using? I also have regular paprika in the pantry but not smoked; would it be an alright substitute, or is the smoked version essential? Cheers!
Hi, Maddox! You can totally use both of those. If using fresh garlic, double the amount. So, if it’s 1 Tbsp of garlic powder use 2 Tbsp fresh garlic. And, yes, the paprika will work just fine. Hope this helps and good luck!
15yr old son approved. That means a great deal!
Wow! Thank you so much. That’s great!
Hi Shane, i was making enchildas and wanted something to take the place of cheese. Wasn’t sure how this sauce would work when baked inside a tortilla. Fabulous! Will definately make this again.
Mary, that’s awesome! And, good to know:) Thank you for sharing!!!
I can’t wait to try it. Thank you
My pleasure. Happy Holidays.
Haven’t tried your recipe yet because I don’t like nutritional. yeast. Do you have a cheese sauce recipe without it.
Hi, Nancy. There’s not really a “great” substitute spice for nutritional yeast. Brewers yeast might work as it is less bitter. Miso paste or even soy sauce might work too. Hope this helps.
Hi can you freeze this sauce? Not tried yet but as there’s only me that will eat it wondered if it froze OK? Looks amazing
Hi, Helen! YES! It should freeze very well. I hope you enjoy it and thanks for reaching out. Blessings.
It’s a good recipe but I agree to much smoky from paprika. I decide to add fire roasted tomatoes with green chilies . Probably not greatest canned addition but helped me handle taste.
Amanda, try omitting the smoked paprika. The recipe will totally work without it. I’m a “smoky” type of guy and that’s usually my preference:) Don’t ever be afraid to experiment and make it your own.
Hi! I loved the idea of this and had purchased smoked paprika 9but hadn’t used it yet) because I had seen it used in various vegan cheese sauce recipes. Unfortunately I found out that I don’t like the flavor. I also used lemon instead of apple cider vinegar and it may have made it too sour for me. So I had all of this sauce and it looked great, just needed something. Sweet and smoky came to mind and I experimented with adding pure maple syrup. That pretty much did the trick…more like a bbq sauce but very tasty! I can see where using sweet potato and plain sweet paprika might be more to my liking. Love your ideas! Thanks!
Hey, Loretta! Thanks for reaching out. I LOVE hearing feedback like this because I love it when people take things and make it their own. Thanks for sharing and keep cooking!
This is an amazing cheeze sauce and I love stirring salsa in for a great dip and taco topping. Try it with a sweet potato instead for a richer taste.
Thanks, Linda! And, I LOVE the sweet potato idea. Have a great day!!!