Veggie-Packed Vegan Cheese Sauce in pot square

Veggie-Packed Vegan Cheese Sauce

Pour this Vegan Cheese Sauce over macaroni, baked potatoes, bowls of veggies, or any dish that could use a little cheesy goodness. 

This recipe makes about 4 cups of cheese sauce. A serving size is 1/3 cup

Course Condiment
Cuisine American
Keyword dairy free cheese sauce, non dairy cheese sauce, vegan cheese, vegan cheese sauce
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yields 12 servings
Calories 69 kcal
Author Dianne


  • 2 medium-sized carrots, chopped (about a cup)
  • 2 cups chopped cauliflower
  • ¼ cup chopped onion
  • ½ cup raw cashews
  • ½ cup nutritional yeast
  • 1 clove garlic
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 teaspoon Dijon mustard
  • ½ teaspoon sea salt


  1. Place the carrots, onion, cauliflower, and cashews in a large pot. Fill it with enough water to cover the vegetables plus about two inches.

  2. Bring the water to a boil over medium-high heat and then reduce the heat and allow to simmer for about 15 minutes, or until the vegetables are fork tender.
  3. Drain the vegetables and save the water. Allow the vegetables to cool slightly and then place them in a high-speed blender or food processor along with the nutritional yeast, garlic, cornstarch, lemon juice, mustard, and salt. Add 2 cups of the reserved cooking water and blend until smooth and creamy. Add a little more water if the mixture is too thick. Keep in mind that it will thicken when it’s heated.
  4. Pour the sauce in a medium-sized sauce pan and place it over medium-high heat. Bring the sauce to a boil, reduce heat and allow to thicken slightly.
  5. Remove from heat. Mix cheese sauce in with pasta for macaroni and cheese, drizzle it over a baked potato, or add it to any dish that could use a little cheese goodness.