5 from 6 votes
Vegan Cheese Sauce
This Vegan Cheese Sauce is perfect for mac and cheese, nachos, veggies, or any dish that yearns for cheesy goodness!
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
8
servings
Calories:
162 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 1 potato peeled and cubed, small
- 1 carrot peeled and chopped, medium
- 1 cup cashew nuts soaked for 2 hours or boiled for 10 minutes, raw
- 1 cup water
- 1 cup plant-based milk unsweetened, plain
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 lemon juiced
- ½ cup nutritional yeast
- 2 tablespoons vegan butter
- 1 teaspoon salt
Instructions
- In a saucepan, cover the cubed potato and chopped carrot with water. Bring to a gentle boil, then reduce the heat to low and simmer for 10-15 minutes until fork-tender.
- Drain the boiled vegetables, reserving a cup of the liquid. Add the vegetables to a blender, along with the soaked and drained cashews, and all other ingredients.
- Blend until completely smooth, adding a bit of the reserved cooking water if needed to achieve a creamy consistency.
Cup of Yum
Nutrition Information
Calories
162kcal
(8%)
Carbohydrates
14g
(5%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Sodium
366mg
(15%)
Potassium
343mg
(7%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
1524IU
(30%)
Vitamin C
13mg
(14%)
Calcium
58mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 162
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Sodium | 366mg | 15% |
| Potassium | 343mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1524IU | 30% |
| Vitamin C | 13mg | 14% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.