I’m not typically one for fake cheese in any form.
I’m not vegan, and I generally tolerate cheese well, so I’ve never had an occasion to delve into the cashew and nooch- (aka, nutritional yeast) based cheese recipes of the dairy-free world.
I generally like my cheese as fresh and new as I can get it.
Raw milk cheddar, mozzarella, and yogurt cheese are all favorites with me, as the longer a cheese sits, the more mold it can have and the less my body tolerates it.
Another thing I don’t tolerate well is cashews, the base for most vegan cheeses and cheesecakes, so the whole concept of alternative cheese has pretty much been out of the question until now.
The thing that draws me to this recipe even more than its quasi-cheesy nature is the fact that it is vegetable-based, and who among us can’t use a few more servings of vegetables in our diet?
While this doesn’t taste exactly like cheese, it is close enough in texture and color to be mistaken for the real thing, and I enjoy the subtle, tangy flavor along with the smooth mouth-feel.
I’m not a frequent pasta eater, so I haven’t tried this atop noodles, but it is delicious paired with broccoli and other vegetables!
When my girls first saw this, they both turned their noses up at it, but after I poured it over some steamed broccoli and proceeded to stuff my own face with it, they both wanted to try it and ended up enjoying it.
Vegetable-based vegan cheese sauce made without nutritional yeast or nuts.
- 1 c. potato peeled and cubed (I use red potatoes)
- 1/2 c. carrot chopped
- 2 T. olive oil
- 1/4 c. water
- 1 1/2 t. lemon juice
- 1/4 t. garlic powder
- 1/4 t. onion powder
- 1/2 t. sea salt
- 1/4 t. paprika
- 2 t. Dijon mustard
- 1/2 t. soy sauce or coconut aminos
- Put the potato and carrot chunks into a pot of water.
- Bring them to a boil and simmer for 20-25 minutes, until they are soft and easily pierced with a fork.
- Drain the vegetables and add them to a food processor or high-powered blender.
- Add the remaining ingredients and process for 1-2 minutes until silky smooth.
- Pour atop veggies and enjoy!
Nutrition facts based on using red potato and soy sauce. WW points (new system): 2
Adapted from this recipe
Notes:
If you tolerate nutritional yeast, feel free to add it in for a ‘cheesier’ flavor.
What’s your favorite vegetable-based swap?
Jamie Mullenix says
February 6, 2019 at 7:13 pmThis is fabulous and I really love cheese. I omitted the water and replaced the oil with coconut oil. It actually “melts” and sets up like real cheese. I used liquid aminos.
Maureen says
February 2, 2019 at 9:06 pmThis dairy free cheese sauce is great! I do add a couple of ingredients. I sauté a medium button mushroom in avocado oil (safer than olive oil for heat) and I do use about 2 TBSP nutritional yeast as well. To keep the cheese soy free, I use a TBSP homemade soy sauce substitute because I do not actually like coconut aminos much. I generally double the amount of lemon juice to give a bit more bite to the taste. What I appreciate about this recipe is the ability to change it up according to taste and application. I often use it in gluten free grilled cheese sandwiches with some cooked chicken and homemade tomato free pasta sauce added too. My husband and son love it!
Heiid says
November 13, 2018 at 11:46 pmCan I use bragg liquid aminos instead of the soy? I’m trying to watch my sodium intake.
Lauren says
November 15, 2018 at 12:14 pmHi Heidi,
I think that would work!
janice says
August 28, 2017 at 9:26 amThis sauce is amazing! Super creative, super delicious! Just one question…have you ever frozen this? Because the only thing that would make it better, is being able to make it ahead of time for an even faster meal!
Lauren says
August 28, 2017 at 1:29 pmThank you Janice! I’ve not tried freezing it, but I think it would work, given that there are frozen mashed potatoes. 🙂
Katie curry says
March 10, 2018 at 1:56 pmHow much nutritional yeast would I add to the recipe?
Kurt says
July 19, 2017 at 10:06 amThis is SO creative! I love your recipes!
Sherri West says
May 8, 2016 at 6:00 pmI’m diabetic so I used cauliflower instead of potatoes.I steamed it with the carrots instead of boiling to retain the nutrients. It turned out pretty well . I think I added a little too much carrots but otherwise it was more tasty than I expected.
Rachel says
April 30, 2016 at 6:37 pmI can’t wait to try this! Have you tried it with sweet potato Lauren, do you think that would work?
Lauren says
April 30, 2016 at 7:03 pmHi Rachel,
I haven’t tried it, but I don’t think I’d be a fan, lol!
earthenbliss says
April 30, 2016 at 4:14 pmthanks for posting this cruelty free recipe! I look forward to yet another healthier recipe.
mannomoi says
April 12, 2016 at 1:27 amI just made this and it’s wonderful!
kelsey says
April 6, 2016 at 3:53 amoh my goodness this was increeeeeedible, thank you! it’s wonderful to find a nut-free non dairy alternative as my mum is allergic to nuts and more and more i want to cook and share vegan meals with my family so they can see how awesome it is. big hug to you <3
Lauren says
April 6, 2016 at 7:56 amThanks Kelsey, so happy you liked it!
Janelle says
January 23, 2016 at 11:42 amI’m confused by the label “yeast free” since both mustard and soy suace have yeast in them. Exceptionally disappointed as a newly diagnosed yeast allergy has me craving cheese. Any substitue suggestions?
Lauren says
January 23, 2016 at 2:35 pmHi Janelle,
This recipe is free of nutritional yeast.
Ruby says
March 4, 2018 at 5:00 pmHey janelle. Coconut aminos is a soy-free alternative to soy sauce.
The Vegan8 says
September 3, 2015 at 10:01 amLooks delicious! Soy sauce is my secret ingredient to my potato cheese sauce too, so good! Love that you added it over broccoli, yum!
Lauren says
September 3, 2015 at 11:48 amThank you! 🙂
Dagny Z. says
August 20, 2015 at 11:16 amIn my advanced age I suddenly had to give up all animal products for health reasons. I found this sauce while searcing for something for my broccoly and it saved the day for me. I believe this will be my go to sauce from here on. Thank you 🙂
Lauren says
August 20, 2015 at 12:20 pmOh, that’s great Dagny! Thanks for the lovely comment. 🙂
Kristina says
August 19, 2015 at 9:42 amThis sauce looks amazing! And I love that it is nut and yeast-free. I can never find cheese sauces without these ingredients. Thanks for sharing! 🙂
Lauren says
August 20, 2015 at 12:21 pmThanks Kristina! 🙂
Izzy says
August 18, 2015 at 8:23 pmI also love to eat cheese but also really love to experiment with non-dairy cheese sauces! They can be so good! I love that you used potatoes in this one! And that bright orange color is awesome 🙂 I bet this sauce would taste good on some tater tots 🙂
Lisa H says
August 17, 2015 at 12:34 pmHi Lauren, this sounds pretty good, though I do make a similar cheeze sauce with either cauliflower or butternut squash as the base. Yum! Like you said, if you can tolerate the nooch, it has a much cheezier taste.
nina says
December 20, 2016 at 8:26 pmHi Lisa, what is your recipe with butternut squash/cauliflower? Thanks!
Mike@TheIronYou says
August 17, 2015 at 11:12 amI’m normally not a huge fan of the vegan cheese stuff, but this is completely different…I’m definitely intrigued!
Rebecca @ Strength and Sunshine says
August 17, 2015 at 9:21 amMmmmm love a good vegan cheese sauce!
dawn says
August 17, 2015 at 5:23 amVERY interested in trying this! i’m still a BIG FAN of your cauliflower crust also 🙂
Lauren says
August 17, 2015 at 9:16 amThanks Dawn! 🙂