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amazing vegan cheese sauce

Amazing Vegan Cheese Sauce

Posted on

The taste and texture of this you-won't-believe-it’s-not-cheese sauce is incredible. It’s perfect for a vegan mac & cheese (and will fool the non-vegans who want to eat a bit healthier). It’s also delicious poured over vegetables. Plus, you probably already have these ingredients on hand!

Total time:  25 S
Servings:  6
Calories:  120

Ingredients

  • 2 cups potato peeled & cubed
  • 1 cup carrots chopped
  • 1 tsp. lemon juice
  • 1 tsp. Dijon mustard
  • 1 tsp. soy sauce
  • 3/4 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. paprika
  • 1/2 tsp. sea salt
  • 3 tbsp. olive oil

Nutritional Information

  • Serving Size: 4 oz.
  • Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 290mg
  • Carbohydrates: 13g
  • Fiber: 2g
  • Sugar: 2g
  • Protein: 1g

Instructions

  1. Put the potatoes and carrots in a saucepan and cover with water.
  2. Bring to a boil and then reduce heat to medium-low and simmer until tender. Most potatoes will be done in 10-20 minutes. (If you’re making mac & cheese, cook your pasta at the same time!)
  3. Drain potatoes and carrots or lift with a slotted spoon and add to FourSide or WildSide+ jar, add remaining ingredients and secure lid.
  4. Blend on “Dips” cycle or on a Medium speed for 25 seconds.
  5. Serve immediately.

Notes

Add ½ - 1 tsp. apple cider vinegar if you want a more tangy flavor.


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98 comments


  • I make another plant based cheese sauce that has oatmeal,nutritional yeast, onion powder, lemon juice, corn starch, salt and water that are blended and cooked until thick and then I add Rotel tomatoes to that that I am in love with.

    Dolly Galbreath on

  • I make another plant based cheese sauce that has oatmeal,nutritional yeast, onion powder, lemon juice, corn starch, salt and water that are blended and cooked until thick and then I add Rotel tomatoes to that that I am in love with.

    Dolly Galbreath on

  • I made a very similar version of this sauce (http://veganyumminess.com/c… for my vegan son. Mac and cheese used to be one of his favorite dishes, but nothing has come close until now. He’s also gluten free so homemade mac and cheese is a must. I skipped the soy sauce as he’s not fond of it—even gluten free version and mustard. I used a little onion instead of the powder. He loves the mac and cheese. It also freezes very well in individual portion containers.

    Anne Ritchey on

  • The olive oil really isn’t needed. And yes, more vegan recipes please!

    delectus on

  • I love this vegan cheese. I served it over a whole cooked (microwaved) head of cauliflower. I added some mustard and sage to the sauce, which I think enhances "cheese" flavor.

    Tish Davidson on

  • Yes! More vegan!

    Riya O'Connor on

  • Thank you Blendtec for the email suggestion. This is a very refreshing yet comforting meal. We made it for dinner with ingredients we already had, which is great since we are snowed in. The only thing we had to substitute was lemon juice and I chose pinot grigio vinegar instead. It was superb. We put in on a bed of black bean pasta to complete our meal. We were excited to have a sauce made of veggies. :) YUM

    Falynn on

  • very similar to one I use & I put it on just about everything! "Cheese" that gives you another serving of veg?? PERFECT!

    Tracy on

  • Since you appear to be somewhat of a conscious eater since you’re interested in this recipe, try steaming your cauliflower in a saucepan and steaming basket rather than in a microwave which destroys the nutrients in your food and also causes harm to yourself. Steaming the conventional way is super easy peasy and much healthier. :) You can research for yourself, but here’s a good place to start: http://www.mercola.com/arti…

    Dana V. on

  • Absolutely Wonderful !!!! Looking forward to more Vegan recipes :)

    Alexandra Santos on

  • Made this tonight for my family – we are definitely not vegans or vegitarians, but thought this would be healthier. How does it compare to real Mac n cheese? Well, it doesn’t :-) however, if you don’t think of it as Mac n cheese, its not all that bad. For a quick and easy pasta dish, I’d give it a 6/10.

    Bkbz on

  • If you don’t want soy products, sub coconut aminos

    Denny Serra on

  • Just made this. Really didn’t believe it was going to taste like cheese….I mean, how could it?? I blended it in my blender and it looked just like cheese sauce. I was impressed. The taste was really-really good. While I was waiting for my pasta to cook, I was nibbling on it and thought, this could be a good queso dip with chips….maybe even figure out a way to add Rotel tomatoes with chilis. I didn’t have elbow pasta, but used thin veggie spaghetti. Mixed it up, took my first bite, and started giggling and said OH MY GOD! This sauce is soooooo freakin GOOD! Even if you are not a vegan, I just can’t imagine how you wouldn’t like this, if you like macaroni and cheese. Whoever created this recipe is a genius! Seriously…potatoes + carrots = cheese sauce? I’m laughing! GOOD JOB!! I give it TEN thumbs up!! Now, I must go stuff my face with a second helping……………

    tamiaugustyn on

  • This looks delicious! I will certainly be trying this one out! And yes, keep the vegan recipes coming!

    Loyd Clayton on

  • ok what if you don’t have a FourSide or Wild Side jar (I don’t even know what that is)

    Godslittlekitty on

  • I followed the recipe and it is great….but next time I will reduce the olive oil in half just to save some calories because this is as easy to overeat as macaroni and cheese!

    tamiaugustyn on

  • There are different schools of thought on microwaves. My reading makes me believe it conserves nutrients. Microwaves do not leak radiation. Buy a tester if you are concerned, and you can see that they don’t. If you prefer steaming, that is what you should do.

    Tish Davidson on

  • I don’t have a blendtec…i was just refered to this recipe from facebook…i am not a vegan…but the woman who posted this is..i was curious to see what she was raving about…how do i make this without any of that equipment…i have only one type of blender and that is a nutribullet

    Godslittlekitty on

  • Your Blendtec should have come with one of those two jars. The WildSide+ jar says "WildSide+" on the side of the jar underneath the handle. The FourSide is the square jar.

    Blendtec on

  • Great,,, just when they ‘engineer’ potatoes now we get a recipe to use them on and in everything.. wish i knew where to get some real olive oil too…

    Horhey on

  • I don’t believe the vegan diet on it’s own is safe and healthy, thus, because of my research, I refuse to embrace it. That said, I do have quite a few recipes we use that would fit the vegan lifestyle. One of our favorite is a lentil taco recipe I made up. I seek to use wisdom and base our meals on whole grains, legumes (dry beans and lentils), vegetables, fruits, meat sparingly, dairy sparingly, oil/fats sparingly, sugar/honey/etc. sparingly. I have come up with some amazing recipes, such as italian lentil wheat stew, golden wheat patties, mushroom burgers, red lentil tomato soup, sirarcha rice noodle stir fry. Looking forward to making this recipe and passing it on to family. The reviews helped, I read all of them.
    Also, I would not throw away the cooking water from potatoes/carrots. Would use it to make bread or add to soup broth.

    jandarable on

  • Good retort. I get annoyed at people trying to sell you their strange ideas.

    Peter Plantec on

  • Tish, please what were the amounts of mustard and sage you added? I take it that was yellow mustard?? and not replacing the dijon??

    jandarable on

  • I love my Blendtec, waited years to afford it. But if I didn’t have one, I’d make this in any blender I owned. Worth a try on your part…..

    jandarable on

  • I used dry spices..ground mustard and rubbed sage 1 teaspoon of each in the blender with everything else.
    Or spread 1 tablespoon of prepared mustard over the cooked Cauliflower and them pour the sauce over the top.

    tish davidson on

  • Nice!!

    Rev. Russell Elleven, DMin on

  • WHY does everyone feel the need to share their opinions about microwaves, veganism, politics, etc? This is a recipe. The comment section is for you to say "This was tasty" or "This was not tasty". That’s all we need.

    I for one, did not make this recipe. I would like to try it soon and I have all of the ingredients at home. Woot. I can’t imagine it will taste "cheesy". I might try to add nutritional yeast at the end if I’m not crazy about the flavor. We’ll see!

    MamaChrisNow on

  • I used dry spices in before blending. Ground mustard and rubbed sage. 1 teaspoon each. OR I spread 1 tablespoon of prepared mustard over the cooked Cauliflower and then pour about 1/2 the sauce on top. I’m from NY so my favorite mustard is grainy Jewish mustard like Batampte.

    tish davidson on

  • I would think if your veg and potato are soft enough, that would work, an immersion blender or food processor.

    Livomac on

  • I used dried spices. Ground mustard and rubbed sage, 1 teaspoon of each. I did not have dijon, but always use these dry spices with cheese, real or vegan.
    OR I spread 1 tablespoon of prepared mustard over the cooked cauliflower and then pour ½ the recipe over the top. I love Jewish style grainy mustard, Batampte, but use your favorite. The other half is good over broccoli, with pasta, or fondue, "welsh rarebit" made with ½ cup beer as the liquid (regular, non alcoholic, gluten free?) over toast?

    Tish Davidson on

  • Maybe reserve some of the cooking water and add it as needed

    Livomac on

  • Love the suggestion of adding mustard and sage – thanks for sharing your variation!

    Blendtec on

  • Let us know what you think when you try it! We think you’ll be surprised at the taste without nutritional yeast. :)

    Blendtec on

  • We’re glad you like the recipe – we have a couple more vegan recipes on the docket so stay tuned!

    Blendtec on

  • Right?! We think so, too!

    Blendtec on

  • Sounds delicious! We’re thrilled you enjoyed it. Hope you’re surviving the snow!

    Blendtec on

  • We felt the same way!! Spoiler alert: we are experimenting with a vegan cheese dip/queso right now so stay tuned!

    Blendtec on

  • Great suggestion, thanks for sharing!

    Blendtec on

  • There are more coming!! Stay tuned!

    Blendtec on

  • It isn’t quite the same as real cheese but we love that you tried it even though you’re not vegan, thank you for the review!

    Blendtec on

  • That’s true – you don’t HAVE to use the olive oil. Especially if you reserve some of the water from the boiled vegetables and add some of that instead! That’s an easy way to reduce calories. Thanks for the comment! And stay tuned for more vegan recipes. :)

    Blendtec on

  • We’re working on some now that we think you’ll like!

    Blendtec on

  • We’re so happy you were able to find a recipe that your son loves! And we love that you used onions instead of the powder – that’s definitely a great modification! If you try this recipe, we’d love to hear how it compares to the one you use (especially since it doesn’t have nutritional yeast)!

    Blendtec on

  • We like your approach and definitely support all types of dietary lifestyles. Not every recipe can cater to them all so we encourage everyone to use our recipes as guidelines and modify them to your needs (or to not make every recipe). We hope you like this sauce – please come back and let us know what you think!

    Blendtec on

  • We can’t guarantee that it’ll work in any other blender since our recipes are made in the Blendtec but it’s worth a shot! You’ll probably want to follow the same instructions but perhaps decrease the ingredients, depending on the capacity of your blender.

    Blendtec on

  • Yay! Let us know what you think after you try it — and stay tuned for more vegan recipes!! Happy blending!

    Blendtec on

  • How exciting!!! I was stuffed last night because I could not stop eating it. It is comfort food to the max…..just like the real stuff. The texture is amazing….just like the title. I think it has a smokey cheese flavor. Today, I am using the leftovers and going to put if over some steamed broccoli. The irony is that I only used 1/2 of a large potato and if I didn’t oink out yesterday, that probably made about 5 ‘normal’ servings. This recipe is brilliant!

    tamiaugustyn on

  • Yes. It was a large potato. I used 2.5 carrots. Both quantities went over ‘slightly’, but not much. I used Braggs Amino Acids instead of soy sauce, but that shouldn’t have changed the flavor. Everything else was exact.

    tamiaugustyn on

  • It really is a great comfort food! And It is delicious over steamed broccoli, you’ll love it. So you only used 1/2 of a large potato, did you use more carrots? or do everything else the same?

    Blendtec on

  • Thank you!

    Thisby on

  • Awesome!!

    Blendtec on

  • Tamiaugustyn, you are really an encouragement for trying this recipe! I am in the process of preparing this as I type this comment. I can’t wait to taste this. Thanx for your enthusias?

    The WinterSewstice on

  • Having lunch right now….steamed broccoli with the cheese sauce. Warmed it up on low in a non-stick skillet. It did fine. Have a little more left for the leftover spaghetti too…..and then…..I’m making another batch – LOL!

    tamiaugustyn on

  • Just guessing that the Blendtec…..or a blender…..would make it creamier than the Nutribullet. But maybe not. It’s certainly worth a try as the ingredients are not expensive.

    tamiaugustyn on

  • hee hee….I know….I got super excited over this recipe because I honestly did not expect this to taste anything close to cheese. Definitely have it with pasta first. It was delicious on my broccoli today, but it was super delicious with the spaghetti last night. Now, I can’t wait to hear what you think :-)

    tamiaugustyn on

  • Tamiaugustyn???? 2 thumbs up to ya! I really enjoyed it. The texture was impressive and the color was nice, too. Thanx for such an enthusiastic review, it made me want to try this recipe even more, I’m very happy that I did.

    The WinterSewstice on

  • Hmmm…..not sure you will like it then, as it is a great vegan substitute for mac and cheese. But let us know either way and we will keep it in perspective that you are not a fan of mac & cheese to start with.

    tamiaugustyn on

  • Ok thanks I will try this…with my nutribullet…if I don’t come back with a complaint then you’ll know it’s something i liked…but a word or warning..i really am not a fan of mac and cheese…mac and cheese, peanut butter and jelly sandwiches, and bologna sandwiches were basically all i had for lunch almost every day of my at home days of my childhood… so yeah i am pretty sick of those things…as i am now 62…lol

    Godslittlekitty on

  • This is an amazing vegan cheese recipe! I made this with tonight for dinner and added a teaspoon of nutritional yeast to add to the cheesy flavor and it was fantastic. I also added a touch more sea salt and as another user mentioned, you can get away with less oil. I made it with 2 tablespoons of olive oil, but really I could have used even less than that (or used reserved water from the boiled veggies). So excited- this is my new ‘healthy’ vegan cheese option!

    Erin Wood on

  • Sharing info regarding the dangers of microwave cooking has nothing to do with (or isn’t the same as) sharing views on "veganism or politics" (don’t over-exaggerate out of anger because you simply don’t agree). And you ask "WHY … ". It’s simply called spreading awareness so others can make wiser, healthier decisions (all these decisions matter when being and staying healthy, unlike the majority of society!). There is an enormous amount of science-based studies (evidence) supporting the dangers—one can either take it for what it is (and further research for themselves for better peace of mind and confirmation) or be in denial since it better suits their lives since convenience takes precedence over common sense/logic (which is what most choose to do. Human nature).

    Dana V. on

  • I don’t have mustard. Is it okay if I skip this ingredient or is there an alternative?

    Melodicious on

  • Do you have any kind of mustard? If not, you will lose some of the tangy flavor. You can try using apple cider vinegar in place of the mustard.

    Blendtec on

  • :-) Glad you tried it.

    tamiaugustyn on

  • It’s ANYONE’S job to help spread awareness regarding any issue and there’s ALWAYS a time and place for truth (no matter how trivial). We’d be a society with our heads in the sand (although most are) if we didn’t take part (of course there’s that percentage of peeps who would rather stay there than to face facts—especially ones that call for change in their own lives). Again, anyone can take from it what they will or do nothing and continue to sabotage their own health (free will). It’s only going to hurt them or anyone they have influence over (loved ones who also don’t know any better—especially children). Again, there is PLENTY of real credible science based evidence (and again, it’s simply common sense regarding microwaves). But, please move on if you simply disagree. Here’s another tip for you, knowledge is power. It’s not my job? I have to say, that is one idiotic response.

    Dana V. on

  • That’s not your job. This is not the place.

    MamaChrisNow on

  • My goodness. You’re like a dog with a bone. I simply brought up the subject of microwaves (in a friendly manner) because of another’s comment about using it to steam her cauliflower. Here’s a newsflash: When one KNOWS better and others don’t, a good person would feel remiss to NOT share (again, spreading awareness, which obviously is something foreign to you—something you can’t grasp onto). It was because of your response that led me to continue the conversation. But as expected, you’re missing it, which is typical and predictable. Now please, move on with your life.

    Dana V. on

  • You are presumptuous. This is not the place for all of the many things you are trying to bring up. Nor is it your job to educate the world in the comment section of a recipe.

    MamaChrisNow on

  • Does not even begin to taste like cheese. Tastes more like a lemon sauce. I followed the recipe exactly and measured everything carefully.

    grannyguru on

  • I choose not to engage any of your ranting simply to emphasize my point. I wish people would stick to the task at hand. It’s a recipe.

    There’s lots of other places where you are welcome to dish your hateful bashing
    on whom ever you please (ie: “You’re like a dog with a bone”, “that is one idiotic response”, etc.).

    But can’t we just leave recipe comments for thumbs up or thumbs down?

    MamaChrisNow on

  • You’re welcome :-)

    tamiaugustyn on

  • I just made another batch and used only 1 tbsp olive oil. It came out good and is certainly satisfactory, but next time I will try 2 tbsp. I think it does add something.

    But tonight, I poured it over tortilla chips like queso and topped it with jalapenos! Still having fun with this recipe :-)

    tamiaugustyn on

  • Wow – hard to believe. Did you use too much lemon juice maybe? Mine has a smokey flavor.

    tamiaugustyn on

  • Love it! We tried it without olive oil and reserved some of the water from boiling the veggies and it just wasn’t the same. It’ll work for some people but we ended up adding olive oil back in!

    Blendtec on

  • I had to add a lot of liquid to make it work and I had to blend it on the whole juice setting. I don’t really consider it healthy food, being carbs upon carbs, but it’s a nice treat just for fun.

    Sarah on

  • This was easy and tasted great. I added a drizzle of Cholula over each serving.

    Erin Wroblewski on

  • Next batch I will use 2 tbsp olive oil and see how that does. I did add 3 tbsp nutritional yeast flakes, and I don’t think it added any flavor at all ….IMO. It really stands on its own merit. I need to go to the grocery store (which is 30 minutes away), but I want to try this on a baked potato next. I have one friend that made it and she had the same reaction as me. Trying to get others to try it, but when they read the ingredients, it is just difficult to imagine how it can really come together to taste like a cheese sauce. I’m the first in line to agree….so that is why I’ve become the biggest cheerleader for people to try this recipe. I even passed it along to a restaurant that offers vegetarian/vegan options (and they already own a Blendtec).

    tamiaugustyn on

  • Reporting back…..

    I made this for a dinner with guests and they were amazed at how good it was.
    Will be adding this to my favorite recipes, thank you!!!!!!!
    It wasn’t a ‘cheese’ taste for us, but just really good tasting!

    Our menu was….
    the sauce, plain pasta, steamed broc/cauli, oven baked bbq ribs, salad. Anytime I cook meat, I make sure we have a variety of veggies with it so we eat the meat more sparingly, and not just fill up on meat.
    ….very successful…….some put the sauce on both pasta and broc/cauli……..one guest, as I explained how sauce was made, said they’d like it undrained and made into a soup….

    I used half the olive oil called for after reading comments…..

    jandarable on

  • This was RIDICULOUSLY good. My husband extremely picky about healthy food substitutes, and we both ate it right up on some broccoli. We’re Whole30-ing, not vegan, and so I used ghee instead of olive oil, which was delicious. The leftovers made great "queso" with the addition of some hot sauce.

    Covered In Bees on

  • Suggestions on what type of potato to use?

    Alisha Brydon on

  • Thank you Tish for this thoughtful, respectful, and educated response. Good to know! I am not a big fan of microwaved or steamed because I think they both sort of drain the excitement out of veggies – and maybe some of the nutrients as well, but I love sautéed, roasted, and grilled veggies. It’s whatever you like, isn’t it?

    KarenL on

  • Starchy potatoes will work better than waxy potatoes. We used russet potatoes. Happy blending!

    Blendtec on

  • Yum! I’m addicted!

    I subbed sweet potatoes for the potatoes, and tumeric for the onion, as I didn’t have either of those. I know tumeric isn’t a sub for onion, but I thought it turned out fine. Oh, I also salted the potato cooking water, instead the blend.

    I think the sweet potato gave it a deeper orange color, which is nice. And possibly a little healthier? Perhaps starchy potatoes would make it more cheesy? Mine was pretty light and airy, which again, I liked.

    Definitely not identical to cheese, but better in many ways. I have to avoid dairy, so I’m not really comparing it to real cheese. I do occasionally miss cheese and this definitely hit the spot for me.

    I used it as a dip with chips with a little salsa mixed in. It would be delish over veggies or as a spread for a wrap perhaps. I will put it out at parties.

    KarenL on

  • Exactly!
    Thank you Blendtec for all these delicious recipes to try out in our blenders.

    KarenL on

  • I don’t have this blender. Could I make this using my food processor or a regular jar blender?

    Joi on

  • I added 1/4 cup (12g) of Nutritional Yeast. Gave it a little kick. Tastes great on the tortilla chips. Awesome idea tamiaugustyn. :)

    InternationalMike on

  • Yes I am vegan and I really appreciate you putting this out and the recipe is fabulous! NOM NOM more vegan recipes please

    Andrea Alfaro on

  • Yes, I haven’t found a cheese sauce yet that tastes like dairy. But that’s ok, we just gotta understand it won’t taste like dairy and get used to it.

    RT on

  • Add 1 to 2 tablespoons of tahini instead of oil to rock your world and cut the calories.

    Jess Coco on

  • Yay, I agree more vegan whole food recipes! So nice to see people cutting back on free fats, and eliminating this caloric, non-food, from their diets! The "healthy oil" marketing ploy is a lie. Eat the whole food, not the waste product left behind after the fiber and nutrients are taken out! The only healthy fats are the ones in whole plant based food.

    Vege-tater on

  • Exactly. I haven’t found a cheese sauce yet that tastes like dairy. But that’s ok, we just gotta understand it won’t taste like dairy and get used to it.

    RT on

  • Vegan cheese sauce was one of the main reasons I purchased my blendtec blender. I like to omit the oil and add soaked cashews instead along with some nutritional yeast. Pretty close to cheese.

    Liberty Daniels on

  • Exactly! It’s worth it when you consider all the suffering we’re not causing.

    be kind on

  • I add nutritional yeast and some paprika or turmeric to my sauce.

    SimonaLyne on

  • You can microwave a whole head of broccoli in the microwave in about 3 mintes with just a dropperful of water. Now who is losing nurtients?

    Rebecca on

  • Agreed. No animals were harmed making this. Vegan 2 years now. More Vegan recipes please :)

    Julie Dowhower on

  • A better whole food option than the oil is ground hemp or cashews or some other bland nut or seed. Oil is just an empty caloric junk food left over after the nutrients and fiber have been processed out, on par with sugar, read the nutrition label. Great versatile recipe tho!

    Char Covelesky on

  • IMO this needed a little extra seasoning. I nearly doubled the garlic powder and paprika, plus added a tbs nutritional yeast, and it was much better. Personally I’m not worried about reducing the calories, because I use it with sweet potato noodles and tuna, so there’s very little fat without it. It doesn’t quite taste like cheese, but when it’s together with something else it does

    Amber on

  • Yes! Please, more vegan recipes!

    Thisby on

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