This post contains affiliate links which means I will be compensated with a commission for items purchased through this link.
I first posted this recipe to this blog about ten years ago (where does time go?) and it was an instant hit. These days, you’ll find recipes like this all across the web, but I’m maybe a bit proud to say my blog was, to my knowledge, the first to popularize this wonderful recipe.
I wanted to update this post because it has been such a popular recipe and add an oil-free alternative. I know many, many people have enjoyed the creamy richness of this oil-version of this cheese. However, many of you readers have asked for an oil-free version which I personally have come to prefer. I think it still offers a wonderful taste and texture while sparing the extra calories.
So whichever way you prefer, there’s a perfect cheese sauce recipe for you at the bottom.
So What’s in This Vegan Cheese Sauce?
This vegan potato-carrot cheese sauce is a creamy and flavorful sauce made from plant-based ingredients. The sauce gets its name from two wholesome pantry staples: potatoes and carrots. Can you believe it? And I promise when you taste it, you’d NEVER guess it! These vegetables are boiled until tender and then blended with other ingredients such as nutritional yeast, lemon juice, and seasonings to create a cheesy flavor and texture.
One of the great things about this sauce is that it can be used in a variety of dishes. It can be poured over pasta, used as a dip for vegetables or crackers, or even as a topping for baked potatoes.
Hidden Vegetables for Extra Nutrition
One of the benefits of using potatoes and carrots in this sauce is that they are both nutrient-dense vegetables. Potatoes are a good source of vitamin C, vitamin B6, and potassium, while carrots are high in vitamin A, vitamin K, and fiber. By blending these vegetables into a creamy sauce, you can easily add extra nutrition to your meals without even noticing it. This hidden nutrition is a great feature if you’re busy and don’t have time to prepare a separate vegetable dish, or if you’re a person with picky kids (or picky adults, perhaps?)
Tips for Making a Vegan Potato-Carrot Cheese Sauce
If you’re interested in making this sauce at home, here are a few tips to keep in mind:
1. Use a high-speed blender: To get a smooth and creamy texture, it’s important to use a high-speed blender. This will ensure that the vegetables are blended thoroughly and there are no lumps or chunks in the sauce.
2. Add nutritional yeast for a cheesy flavor: Nutritional yeast is a popular ingredient in vegan cheese alternatives because it has a nutty and cheesy flavor. It also contains protein, fiber, and B vitamins including B12.
3. Experiment with other seasonings: While the basic recipe for this sauce is quite simple, you can experiment with other seasonings to give it your own personal touch. I have several ideas listed in the recipe cards.
How to Use Vegan Cheese Sauce
Now that you know the benefits of a vegan potato-carrot cheese sauce and how to make it, let’s talk about where you can use this delicious sauce.
Here are a few ideas:
1. Pour it over pasta: This sauce makes a great alternative to traditional cheese sauces for pasta dishes. Simply cook your pasta of choice and then pour the sauce over it for a creamy and satisfying meal.
2. Use it as a dip: This sauce also makes a great dip for vegetables, crackers, or chips. You can even serve it at parties or gatherings as a healthier alternative to traditional cheese dips.
3. Top baked potatoes or other vegetables: For a delicious and filling meal, try topping a baked potato with this sauce and some steamed vegetables.
Conclusion
This vegan cheese sauce is a delicious and healthy alternative to traditional dairy cheese products. By using potatoes and carrots, this sauce also adds extra nutrition to your meals without sacrificing taste. Whether you’re vegan or just looking for a healthier alternative to traditional cheese, this sauce is a great option that can be used in a variety of dishes. Try making it at home and experiment with different seasonings to find your perfect flavor.
If you like this cheese, you’ll definitely want to check out my other fantastic vegan cheese recipes including:
shreddable mozzarella
shreddable cheddar
and perfectly melting mozzarella
This cheese sauce also makes the perfect base for cheddar broccoli soup that’s easy to make, satisfying, nutritious, and loaded with veggies. Click here for the recipe.
Recommended Ingredients & Equipment
If you don’t already have them, pick up your yeast flakes and McKay’s chicken style seasoning (optional but tasty addition) from Amazon here:
A kitchen staple in my vegan kitchen for vegan cheese sauces. Also makes a wonderful topping for buttered toast.
Where would I be without my VitaMix? This is the single most important, most loved, most used appliance in my vegan kitchen. I’ve known lots of people who’ve tried and sworn by other blenders, but when they try it, the VitaMix beats them out hands down. This blender will give you the most perfectly smooth vegan cheese.
Vegan Cheese (With Oil)
Equipment
- 1 high-speed blender such as a VitaMix see link above to purchase
Ingredients
- 2 cups potatoes, peeled and coarsely diced
- 1 cup carrots, peeled and coarsely diced
- 1/2 cup water save water from cooking veggies
- 1/3 cup olive oil or oil of choice
- 1 tbsp lemon juice
- 1/2 cup nutritional yeast flakes see link above to purchase
- 2 tsp salt
- 1 tsp chili powder optional, great for Mexican dishes for a nacho cheese sauce flare
- 1/2 tsp onion powder optional
- 1/2 tsp garlic powder optional
- 1/2 tsp McKay's chicken-style seasoning optional, see link above to purchase
- dash cayenne pepper optional
Instructions
- Prepare potatoes and carrots and place in a medium-sized pot on the stove. Cover with water and bring to a boil. Boil until soft, about 8-10 minutes.
- Drain potatoes and carrots into a bowl–save the liquid you drain off. Transfer potatoes and carrots to the blender, and add back 1/2 cup of liquid from cooking. Blend all ingredients on high until the cheese is extremely smooth, about one minute. May need to scrape the blender down if not using a VitaMix. A VitaMix blender will do a wonderful job making this cheese perfectly smooth.
- Store in refrigerator up to a week. May need to add some water to the cheese after taking it out of the refrigerator if the cheese has become thick.
- You can also freeze this cheese, but make sure to reheat it until it's HOT when using again. Getting it hot will restore the smooth texture.
Oil-Free Vegan Cheese Sauce
Equipment
- 1 high-powered blender such as VitaMix see link above to purchase
Ingredients
- 2 cups potatoes, peeled & coarsely diced about 2 large potatoes
- 1 cup carrots, peeled & coarsely diced about 2 medium carrots
- 2/3 cup water adjust as needed
- 1/2 cup nutritional yeast flakes see link above to purchase
- 1/3 cup raw cashews or almond flour
- 2 tsp salt
- 1 tbsp lemon juice
- 1/2 tsp onion powder optional
- 1/2 tsp garlic powder optional
- 1/2 tsp McKay's chicken-style seasoning optional, see link above to purchase
- 1/2 tsp chili powder optional, great for nacho-cheese style
Instructions
- Prepare potatoes and carrots and place in a medium-sized pot on the stove. Cover with water and bring to a boil. Boil until soft, about 8-10 minutes.
- Drain potatoes and carrots into a bowl. Save the liquid you drain off. Transfer potatoes and carrots to the blender, and add back 2/3 cup of the liquid from cooking (add more water if needed to make 2/3 total).
- Blend all ingredients on high until the cheese sauce is extremely smooth, about one minute. May need to scrape the blender down if not using a VitaMix. A VitaMix blender will do a wonderful job making this cheese perfectly smooth.
- Store in the refrigerator up to a week. May need to add some water to the cheese after taking it out of the refrigerator if the cheese has become thick.
- You can also freeze this cheese, but make sure to reheat it until it's HOT when using again. Getting it hot will restore the smooth texture.
Leave a Reply