White bowl of orange cheese sauce surrounds by pasta garnishes
Salsas, Sauces, Spreads & Seasonings

Velvety and Versatile

This vegan cheese sauce is creamy, smooth, melty, and savory. And the best part is that it’s full of veggies—which means that you don’t have to feel one bit guilty when eating it. It’s perfect with chips and salsa, on burritos, enchiladas, tacos, and with anything else you would normally eat with nacho cheese.

Prep Instructions

  • Yield: 4 (1 cup) servings
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes

Recipe Ingredients

  • 2 heaping cups potatoes, cubed (about 3 medium potatoes)
  • 1 cup sliced carrots (about 2 large carrots)
  • 1/2 cup water
  • 2 tablespoons lemon juice
  • 1/2 cup nutritional yeast flakes
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/3 cup olive oil (reserve till end)


  1. Prep potatoes and carrots, then place in a medium saucepan. Cover with water and bring to a boil over medium heat. Cook until tender. Drain.
  2. In a blender, combine all ingredients except olive oil. Begin to blend on high.
  3. While blending, slowly add olive oil and blend until completely smooth. The powerfulness of your blender will determine how long this will take.
  4. Serve warm with chips, or your favorite Mexican dish. This also makes excellent mac and cheese or grilled cheese sandwiches.
  5. Keeps well in the fridge up to a week. If chilled, reheat on the stove or in the microwave, stirring frequently.

Nutritional Data

Calories: 280.73
Fat: 12.94 g
Saturated Fat: 1.79 g
Cholesterol: 0 mg
Sodium: 512.08 mg
Carbohydrates: 14.22 g
Fiber: 4.60 g
Sugars: 2.39 g
Protein: 6.59 g
© AdventHealth