Vegan Cheese Sauce

Mmmm, cheese sauce ready for consumption.

Cheese sauce on a mighty fine black bean burger.

Cheese has always been one of my favorite things ever, in fact, one of my life's mottos was, "Just put some cheese on it." Besides eggs, cheese was one of the reasons I stayed vegetarian for so long. I was able to finally go vegan because I discovered chickpea 'eggs', and that a few vegan cheeses that made my switch easier. One of those cheeses was a miracle cheese made out of potatoes and carrots. Say what?! Potatoes and carrots? Yep, truth. Once you try it, you'll be hooked. As a side note, I've seen lots of recipes for this cheese sauce out there, and they're all quite similar, this one just happens to be my twist. 

Vegan Cheese Sauce


2 c. peeled & diced potatoes (yellow works best, but any kind is fine)
1 c. peeled & diced carrots
3/4 c. water
1/3 c. oil (olive and canola work best)
1/2 c. nutritional yeast
1/4 t. turmeric
2 t. sea salt (or 1 tsp regular salt)
1 t. each black pepper, granulated onion, granulated garlic, and smoked paprika
1 T. steak seasoning
1 t. miso paste (or mustard if you don't have miso)


1. Bring potatoes and carrots to a boil in a pot of water. Cook until fork tender. Drain, give them a quick rinse to get off the excess starch, and let cool for about 10 minutes.

2. Put all the ingredients in a high-powered blender, and mix, scraping down the sides a few times, until well-blended. 

3. Put in an air-tight container and keep in the fridge.


 This should last at least a week in the fridge, although it gets eaten up so quick in my house that it never gets to that point. I made everything from mac n cheese to nachos to enchiladas and everything in between. This stuff is almost good enough to drink! 


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