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Vegan Cheese Sauce (No Nuts, No Nutritional Yeast)

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Vegan Cheese Sauce – A vegetable-based vegan cheese sauce made without nutritional yeast or nuts.

Vegan cheese sauce without nutritional yeast

 

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. The longer a cheese sits, the more mold it can have and the less my body tolerates it.

No nuts in this vegan cheese

Another thing I don’t tolerate well is cashews. Since that is the base for most vegan cheeses and cheesecakes, 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! 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. I enjoy the subtle, tangy flavor along with the smooth mouth-feel.

Cheese sauce made with potato and carrot

I’m not a frequent pasta eater, so I haven’t tried this atop noodles, but it is delicious paired with broccoli and baked potatoes!

When my girls first saw this, they both turned their noses up at it.

However, 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!

Vegan cheese sauce without nutritional yeast
Print Recipe
4.34 from 21 votes

Vegan Cheese Sauce (Nut-Free, Yeast-Free)

Vegetable-based vegan cheese sauce made without nutritional yeast or nuts.
Prep Time5 mins
Cook Time25 mins
0 mins
Total Time30 mins
Course: Sauces
Cuisine: American
Keyword: Gluten-Free, Nut-free, Vegan
Servings: 6 servings
Calories: 64kcal
Author: Lauren Goslin

Ingredients

  • 1 cup potato peeled and cubed (I use red potatoes)
  • 1/2 cup carrot chopped
  • 2 Tbsp olive oil
  • 1/4 cup water
  • 1 1/2 tsp lemon juice
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp sea salt
  • 1/4 tsp paprika
  • 2 tsp Dijon mustard
  • 1/2 tsp tamari

Instructions

  • 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!

Notes

Nutrition facts based on using red potato. WW points: 2

Nutrition

Calories: 64kcal | Carbohydrates: 5.3g | Protein: 0.7g | Fat: 4.8g | Sodium: 208mg | Fiber: 0.8g | Sugar: 0.8g

Adapted from this recipe

Some of the items I use to make this recipe include:



 

2015_08_16

 

Vegan cheese without cashews recipe

 

 

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Comments

  1. BlueAlex says

    The mustard was too strongly flavored for my taste (first time making a recipe, I like to follow it exactly) so I am going to start over and add it a little at a time… but the consistency is excellent! A little tweaking with the mustard and I know it will be amazing.

    Reply

  2. Marcia says

    Delicious! I ate this on my veggies but then found myself eating it from the spoon!
    Thank you for your creativity!

    Reply

  3. Florna says

    This recipe is wonderful! You are a genius to think of making this. My husband loves it! I par-boiled my potatoes and carrots, tipped the water out and finished cooking them with some coconut oil on a low heat. I want to try it with broccoli soon, but will make it runnier. Thanks so much.

    Reply

  4. Jamie Mullenix says

    This 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.

    Reply

  5. Maureen says

    This 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!

    Reply

  7. janice says

    This 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!

    Reply

    • Kin says

      Thanks for sharing this! I’m excited to try this recipe. So happy to find something without nutritional yeast! As I hear it’s not goof for you..So, excited to eat something this good but also good for you. Question-Does the T. in the recipe stand for teaspoon or tablespoon?

      Reply

        • Kin says

          Oh, thank you SO much for responding and responding so quickly. I can’t wait to try this and yes I will let you know how it turns out! Thanks Much!:)

          Reply

        • Kin says

          OMG!! This Vegan Cheese is Absolutely Delicious!! Looks like cheese and has such a cheesy great flavor! I made it just as according to the recipe and it was perfect! No more going back to regular cheese! Don’t have to settle use nutritional yeast( that I hear is not good for you). How awesome to indulge in a plate of nachos with a cheese that is guilt free! Made of vegetables! I’m So Elated. Thank you SO much for sharing this recipe.

          Reply

  9. Sherri West says

    I’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.

    Reply

    • Sue Bielenberg says

      Thanks for that suggestion. When i saw “potatoes,” i thought, “that’s way too much carbs for a condiment.”

      Reply

  13. kelsey says

    oh 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

    Reply

  14. Janelle says

    I’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?

    Reply

  16. Dagny Z. says

    In 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 🙂

    Reply

  17. Kristina says

    This 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! 🙂

    Reply

  18. Izzy says

    I 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 🙂

    Reply

  19. Lisa H says

    Hi 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.

    Reply

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