You won’t believe how authentic this vegan cheese sauce tastes! And get this – it’s super easy! You probably have everything you need to make it right in your kitchen.
The other day my mom emailed me this recipe from Oatmeal with a Fork for a vegan cheese sauce. It promised authentic cheddary flavor using only some simple seasonings, a carrot and a potato.
A carrot and a potato. No cashews, no nutritional yeast. A carrot and a potato. And some very simple seasonings like mustard and paprika and garlic powder.
Can you tell I was skeptical? I was. I was super skeptical.
So I put it to the test, figuring I wouldn’t care for it. If something sounds too good to be true, it’s usually too good to be true.
Making a decent-tasting cheddar sauce from a potato and a carrot definitely qualifies as too good to be true in my book.
Nope. I was wrong. I had to eat my words. But at least I got to eat them with a really yummy cheese sauce!
So I really put this stuff to the test – I used it to top some elderly potatoes and a bag of similarly elderly frozen broccoli and cauliflower florets.
The potatoes didn’t have the freshest flavor, and the veggies have been knocking around my freezer for…I don’t want to admit how long. Months, seriously. Needless to say, they were a bit freezer-burnt. But they were still edible, and you know how I hate to waste food, so…
Yeah. The cheese sauce made them delicious, I kid you not. I finished the whole plate and was practically licking it when I was done.
For me, this is a life changing vegan cheese sauce. Until this stuff, I figured I had two options when it comes to cheese sauce: nutritional yeast and cashews. I’ve never been a huge fan of nutritional yeast, aka “nooch”…the nickname’s cute, but the flavor isn’t my favorite in sauces.
And let’s be real here, cashews can be kinda pricey. Sometimes I can budget for them and that’s awesome. Other times, a carrot and potato are exactly as much money as I want to spend. In other words, almost nothing.
And it’s delicious! Tangy, cheddary, creamy delicious. So delicious it got me to happily finish off a plate of less-than-fresh taters and veggies.
That’s a pretty good trick. Well played, amazing vegan cheese sauce. Well played.
You can use this sauce to make a quick, easy, very light #MeatlessMonday meal. Just bake some potatoes – you can steam them in your microwave to save time – heat up a bag of your favorite frozen veggies, top the taters with the veggies and pour this amazing sauce generously over the whole deal.
You know those broccoli and cheddar baked potatoes from Wendy’s? There you go, only tastier. And healthier. Just more awesome in every way.
Adding mustard – To my taste buds, the mustard in the recipe fakes a sharp cheddar cheese flavor well. Some commenters find it too much. If you’re not sure if you’ll find the mustard too much, add it a little at a time. Taste after each addition until the flavor’s where you like it.
Making it oil-free – Lots of you are interested in making the sauce with no oil. Some commenters have, and report good results. I do like it with as little as one tablespoon of oil. With none, it didn’t have a cheesy enough mouthfeel for me. The potato was right there, if you know what I mean. But taste is subjective, and what I don’t care for could be delicious for you.
The first time you make the sauce I suggest using all four tablespoons of oil so you know how good it can taste. After that try tasting it before adding oil. If that doesn’t work for you, add oil a tablespoon at a time until you’re satisfied.
Eat Healthy Eat Happy
Yields 3 cups
This is a vegan cheese sauce that will change your life! It's thick and creamy with tangy cheddar flavor, plus it's quick, easy and made from simple ingredients you probably have on hand.
5 minPrep Time
20 minCook Time
25 minTotal Time
- 2 c peeled, cubed potato
- 1 carrot, chopped
- water for boiling
- 4 Tbs olive oil
- 1/2 c unsweetened almond milk
- 3 tsp lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp smoked or regular paprika
- 4 tsp mustard (Dijon or brown work well)
- 1 tsp lower sodium soy sauce or tamari
- Combine the potato and carrot in a medium saucepan and cover with water. Bring to a boil and simmer for about 20 minutes, or until fork-tender. Drain and transfer to a food processor or power blender.
- Add all the other ingredients to the food processor and process for about 2 minutes, or until totally smooth.
- Serve over veggies, potatoes, rice or pasta for a healthy meatless meal!
Very closely adapted from Oatmeal with a Fork's Cheese-Less Cheeze Sauce
If you’re not cooking right this minute, pin it for later!
I must be on some kind of Wendy’s nostalgia trip, cause just the other day I made a healthy, vegan version of their classic and mysterious Frosty. It is chocolate? Is it a shake? Does it matter? Here’s how to capture the Frosty magic using a frozen banana and a few other simple, wholesome ingredients:
And here’s something else this vegan cheese sauce would go great with – chili fries! Wow am I gonna do this. YUM!!!
I hope you enjoy your #MeatlessMonday! What are you having? ~Gin