Creamy Vegan Cheese Sauce
This creamy vegan cheese sauce is made with potatoes, carrots, and cashews for a smooth, savory sauce. Make it in the Instant Pot or on the stovetop in about 30 minutes.
Ingredients
- 2 medium yellow or Yukon Gold potatoes scrubbed and roughly chopped, no need to peel
- ½ cup carrot roughly chopped, about 1 medium, 6–7-inch carrot
- ⅔ cup onion roughly chopped, about ⅔ of a medium onion
- 3 cloves garlic peeled
- ½ cup raw cashews unsalted and unroasted
- 1½ cups water
- 1 vegan bouillon cube
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon turmeric
- ½ cup plant-based milk unsweetened and unflavored
- 1 teaspoon sea salt or to taste
- 20 turns black pepper
- 2 teaspoons nutritional yeast optional
Instructions
Instant Pot Instructions
- Add the potatoes, carrot, onion, garlic, cashews, water, bouillon cube, onion powder, garlic powder, paprika, and turmeric to the Instant Pot.
- Secure the lid and cook on High Pressure for 6 minutes.
- Allow a 10-minute natural release, then carefully release any remaining pressure.
- Transfer the entire mixture, including the cooking liquid, to a blender.
- Add the plant-based milk, salt, black pepper, and nutritional yeast, if using.
- Blend until completely smooth. Taste and adjust the salt or thickness before serving.
Stovetop Instructions
- Add the potatoes, carrot, onion, garlic, cashews, water, bouillon cube, onion powder, garlic powder, paprika, and turmeric to a medium saucepan.
- Bring to a boil, reduce the heat, and simmer for 12–15 minutes, until the potatoes, carrot, and cashews are soft.
- Transfer the entire mixture to a blender.
- Add the plant-based milk, salt, black pepper, and nutritional yeast, if using.
- Blend until smooth. Taste and adjust the salt or thickness as needed.
Notes
- Vegetable broth option: Replace the 1½ cups water and bouillon cube with 1½ cups low-sodium vegetable broth. Choose an oil-free broth if you want to keep the sauce oil-free.
- Salt: Bouillon and broth vary in sodium. Start with less salt and adjust after blending.
- Thinner sauce: Blend in additional plant-based milk or water, one splash at a time.
- Nut-free option: Replace the cashews with white beans or steamed cauliflower. The sauce will be less rich.
Nutrition
Calories: 205kcal | Carbohydrates: 30g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 818mg | Potassium: 673mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2826IU | Vitamin C: 21mg | Calcium: 98mg | Iron: 3mg
