Best Vegan Cheese Sauce

Best Vegan Cheese Sauce

Baked potatoes are an easy, nourishing way to fill up your dinner plate on cool evenings. They’re even better when topped with this healthy vegan cheese sauce!


  •  3 cups Yukon gold or other white-skinned potato, diced into 1/2”-1” pieces
  • 1/2 cup carrot, peeled and diced
  • 1/2″ – 1″ pieces
  • 1/2 cup raw, unsalted cashews
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 4 tablespoons nutritional yeast
  • 1 1/2 tablespoons lemon juice
  • At least 2 cups potato cooking water


(with nuts) Boil potatoes and carrots in water to cover (at least 3 cups) until soft. Drain into a bowl, saving the cooking liquid. Put the cooked potatoes and carrots into a high-speed blender or processor, with all of the other ingredients including 2 cups of the cooking liquid. Blend until smooth and silky, adding more liquid a little at a time if needed.

(nut-free) All ingredients the same as above but omit the cashews; use 1 1/2 cups cooking water instead of 2 cups (more if too thick), and 6 tablespoons of nutritional yeast instead of 4.

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