Healthy Vegan Cheese Sauce

An easy and delicious plant-based recipe for all your cheesy sauce needs

Way back, when I first switched over to eating more plant-based foods, I didn’t know how I’d possibly live without cheese. 

I mean, it was a requirement in all my favorites: Tacos, lasagna, creamy pasta dishes, spaghetti, and of course, pizza. 

What I didn’t know then is you can still enjoy all your favorites when eating vegan foods; it’s simply about finding delicious substitutions. This healthy vegan cheese sauce is a perfect example of healthy and delicious. 

And the strange thing is, once you start eating the substitutions, you actually begin to prefer the healthier version. 

Crazy, right? 

If you’re thinking about eating more plant-based foods, this recipe is a great place to start. Its full flavor, creamy goodness is delicious in its own right. 

Ultimate alternative

This vegan cheese sauce is one of the best alternatives when your food is calling for a pourable saucy cheese. 

A wonderful cheese alternative that’s full of flavor — and delicious in its own right. It’s creamy, plant-based, and offers so many possibilities. If you’ve never tried cheesy sauce, you’re in for a surprise.

10 reasons to try this delicious cheesy goodness 

1. Creamy texture
2. Rich and cheesy flavor
3. Nutrient-rich
4. Healthy choice
5. Easy
6. Family-friendly
7. Versatile
8. Vegan, plant-based, and dairy-free
9. Oil-free
10. Adaptable 

Small steps = big results

Switching to a healthier diet is a gradual process that doesn’t require an all-or-nothing approach. 

Little changes make big differences. And as you start including more plant-based foods in your meals, you’ll be amazed at how quickly you experience positive effects. Not only do your food preferences start to change, you will see and feel a difference in your energy levels and your body.

Eating healthier supports your mental, emotional, and physical well-being.

When we fuel our bodies with nutrient-dense foods, we’re providing the nutrients our body needs. For instance, if you take a box of mac and cheese made with processed and refined ingredients and compare it to this vegan cheese sauce over pasta, there‘s simply no nutritional comparison. 

The benefits are clear and undeniable.

The power of plant-based nutrient density

This cheesy sauce is made from potatoes, carrots, onions, and garlic. All of these ingredients are rich in vitamins, minerals, antioxidants, and fiber that contribute to your health. 

A slimmer you

Traditional cheese sauces are often made with heavy dairy products with excess calories and fat. By using natural plant-based ingredients, you still enjoy a creamy and cheesy experience minus all the unwanted excess. 

Dairy-free and lactose-intolerant

This plant-based cheese sauce offers a delicious alternative for those following a dairy-free diet. By eliminating dairy, which causes digestive discomfort for some, you can still enjoy cheesy-type foods.  

Healthier ingredients equal a healthier you

By choosing plant-based whole foods, we’re choosing to prioritize our health and well-being. 

We’re boosting our immune system and reducing the risk of diseases like heart disease, certain cancers, and obesity. We’re supporting weight loss and management, clearer skin, and reducing inflammation. 

We’re saying yes to our healthier life.

Creamy creations

Not only is this sauce good for you, but it’s also creamy, delicious, and versatile. And did I mention it’s easy? 

This warm, dippable, and pourable cheese sauce is an easy way to make meals more fun. It’s the ultimate comfort food. 

Try it with:

• Mac and cheese or Baked Mac and Cheese
• Cheesy Cauliflower and Broccoli over Baked Potatoes
• Nachos Bowl
• Broccoli and Cheese Soup with crusty French bread 
• Breakfast Burritos
• Loaded potato wedges with chili and cheese
• Paired with Lentil Loaf

Flavor hacks 

This sauce is also incredibly versatile. You can adapt and customize it to your liking.

For some variety, start here: 

• More cheesy: add in 2–3 tablespoons of nutritional yeast
• Spicy: Add in some chopped pickled jalapeños or salsa when you blend
• Smoky: Add a pinch of smoked paprika or liquid smoke 
• Herbed: Add in some dried fresh herbs like oregano, basil, thyme, or parsley
• Tangy: Add in a spoonful of Dijon mustard and/or lemon

These are all great starting points. Experiment, see what you like, and make it your own. 

📖 Recipe

Healthy Vegan Cheese Sauce

Servings: 3.5 cups

A wonderful cheese alternative that’s full of flavor — and delicious in its own right. It’s creamy, plant-based, and offers so many possibilities. If you’ve never tried healthy vegan cheesy sauce, you’re in for a surprise.

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Equipment

• Instant pot pressure cooker

Ingredients

  

1x2x3x

• 2 yellow potatoes, scrubbed, roughly chopped, and unpeeled
• ½ cup carrot, roughly diced
• ⅔ cup onion, roughly chopped
• 3 cloves garlic, whole and peeled
• ½ cup raw cashews
• 1 vegan bouillon cube, omit if using vegetable stock
• 1 ½ cups water, OR vegetable stock
• ½ cup unsweetened plant-based milk
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon turmeric
• 1 teaspoon salt, OR to taste
• 20 turns black pepper
• ⅛ teaspoon cayenne, start with ⅛ teaspoon and increase by ⅛ increments to taste (optional)

Instructions

 

Instant Pot Directions

• Add the potatoes, carrots, onions, garlic, cashews, water (or vegetable stock, if using instead of water and bouillon), bouillon cube (omit if using vegetable stock), onion powder, garlic powder, turmeric, paprika, and cayenne (if using) to the Instant Pot.
• Secure the lid and set the valve to sealing. Select the manual setting and cook on high pressure for 6 minutes.
• After the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Then, carefully turn the valve to venting to release any remaining pressure.
• Carefully transfer the cooked mixture to a high-speed blender. Add the dairy-free milk and black pepper.
• Before adding salt, consider the sodium content of the vegetable stock or bouillon used. If high-sodium, start with a smaller amount of salt than the recipe calls for. Blend until smooth and creamy.
• Taste the sauce. Now adjust the salt, adding more if needed, to your liking. If the sauce is too thick, add a little more milk to reach your desired consistency.

Stovetop Directions

• In a medium-sized pot, combine potatoes, carrots, onions, garlic, cashews, water (or vegetable stock if not using bouillon), bouillon cube (omit if using vegetable stock), onion powder, garlic powder, turmeric, paprika, and cayenne.
• Bring the mixture to a boil over high heat. Once boiling, reduce the heat to maintain a rolling simmer. Cook until the vegetables and cashews are softened, about 10–15 minutes.
• Carefully transfer the cooked vegetables and cooking liquid to a blender.
• Add the dairy-free milk to the blender. Before adding salt, consider the sodium content of the vegetable stock or bouillon used. If it's high in sodium, you may want to start with less salt than the recipe calls for. Add black pepper as well.
• Blend the mixture until smooth and creamy.
• Taste the sauce and adjust the seasonings as needed, adding more salt if necessary. If the sauce is too thick, you can add a bit more milk to achieve your desired consistency.

Notes

• If you have a high-powered blender, you can use the cashews raw. For a smoother texture or if using a standard blender, soak the cashews in hot water for at least 30 minutes or overnight in cool water, then drain before using.
• You may need to blend in batches, depending on the size of your blender.
• Adjusting Thickness: Depending on your preference for the sauce's thickness, you can adjust the amount of dairy-free milk or water/stock after blending. Start with the listed amount and add more if a thinner consistency is desired.
• Depending on your preference for the sauce's thickness, you can adjust the amount of dairy-free milk or water/stock after blending. Start with the listed amount and add more if a thinner consistency is desired.
• Taste and adjust the seasoning after blending, especially the salt, as the bouillon cube and vegetable stock's sodium content can vary.
• To make this sauce lower fat, simply replace cashews with white beans or steamed cauliflower. Or reduce cashews to ¼ cup and ¼ cup steamed cauliflower or white beans.
• You can peel the potatoes, but when using yellow potatoes, it seems almost unnecessary as they’re so tender and thin. They’re also full of nutrients like vitamins, fiber, and minerals, so I choose to leave them on.

Did you make this recipe?Mention @becomingyouwithjulie or tag #becomingyouwithjulie!

Course: Sauces

Author: Julie Gaeta

Full-flavored plant-based goodness

So, if you’re thinking about eating more plant-based foods, this cheesy sauce is a great place to start. 

Its full-flavored creamy goodness is delicious in its own right. 

If you love dipping or smothering cheesy goodness over your food, this healthy vegan cheese sauce is the best place to start. It’s a healthy and delicious substitution you can and will feel good about.