Vegan ‘Cheese’ Sauce (That Even Picky Eaters Will Love!)
Creamy, cozy, and secretly packed with goodness, this kid-approved vegan cheese sauce is the kind of recipe parents love to keep on repeat. Made with wholesome plant-based ingredients, it delivers that classic cheesy flavor and velvety texture—without dairy—while sneaking in nourishing ingredients!
Equipment
- High Speed Blender
Ingredients
- 1 large carrot - steamed or boiled
- 1 medium potato - steamed or boiled
- 3/4 cup raw cashews
- 1/4 cup hemp hearts
- 1 cup plant milk
- 1 cup water
- 3 TBSP nutritional yeast
- 1 TSP turmeric powder
- 1 TSP garlic powder
- 1 TSP salt
- 1 TBSP tapioca starch optional
Instructions
- Blend the Sauce - Add all ingredients to a high-powered blender, placing the cashews in first so they sit at the bottom and soften in the liquid before blending. Blend until completely smooth and creamy.
- Cook (Optional, for Extra Gooeyness) If using tapioca starch, transfer the blended sauce to a saucepan and cook over medium heat for at least 5 minutes, stirring frequently. This step activates the starch, thickening the sauce and creating that classic stretchy, “gooey” cheese-like texture.
Notes
-I like to use soy milk for most of my recipes - it is creamy, and performs as cows milk in recipes. Oat or cashew milk would work beautifully here too, so long as it is unsweetened and unflavoured.
-Using a high speed blender for this recipe is ideal. If you don’t have access to one, ensure you boil your 1 cup of water and soak the cashews and hemp hearts before blending.