Vegan cheese sauce

Cheese-Less Cheeze Sauce (Nut-Free, Yeast-Free)

Vegetable-based vegan cheese sauce made without nutritional yeast or nuts.

Course Sauces
Cuisine Cheese
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 64 kcal
Author Lauren Goslin


  • 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


  1. Put the potato and carrot chunks into a pot of water.
  2. Bring them to a boil and simmer for 20-25 minutes, until they are soft and easily pierced with a fork.
  3. Drain the vegetables and add them to a food processor or high-powered blender.
  4. Add the remaining ingredients and process for 1-2 minutes until silky smooth.
  5. Pour atop veggies and enjoy!

Recipe Notes

Nutrition facts based on using red potato and soy sauce. WW points (new system): 2

Nutrition Facts
Cheese-Less Cheeze Sauce (Nut-Free, Yeast-Free)
Amount Per Serving
Calories 64 Calories from Fat 43
% Daily Value*
Fat 4.8g7%
Saturated Fat 0.7g4%
Polyunsaturated Fat 4.1g
Sodium 208mg9%
Carbohydrates 5.2g2%
Fiber 0.8g3%
Sugar 0.8g1%
Protein 0.7g1%
* Percent Daily Values are based on a 2000 calorie diet.