This oozy, gooey vegan cheese sauce is just as good as the real thing! Versatile and easy to make, it’s delicious on pasta, nachos, and more.
rate this recipe:
5 from 2 votes
Prep Time: 15mins
The BEST vegan cheese recipe! It has a delicious oozy texture and cheesy flavor. I love to toss it with pasta, drizzle it over nachos, or serve it as a dip. Gluten-free.
- ¾cuppeeled and diced white potato
- ¾cuppeeled and diced sweet potato
- 2garlic cloves
- ¼cupraw cashews
- 1tablespoonapple cider vinegar
- 2tablespoonsnutritional yeast
- ½teaspoononion powder
- ½teaspoonsea salt
- ¼cupextra-virgin olive oil
To make your cheese spicy or smoky, try adding:
- ½ to 1chipotle pepper from canned chipotles in adobo
- 1tablespoonpickled jalapeños
- ¼ to ½teaspoonsmoked paprika
Place the potatoes in a saucepan and cover with cold water by about 1 inch. Add a few pinches of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 8 to 12 minutes.
Drain and transfer to a high-speed blender with the garlic, cashews, apple cider vinegar, nutritional yeast, onion powder, salt, olive oil, and water. Blend until smooth.
For spicy vegan cheese, add the chipotle pepper or pickled jalapeños. If youd like a smoky flavor, add the smoked paprika.
Serve with tortilla chips for dipping or over pasta to make vegan mac & cheese.
Note: if you’re using a high powdered blender, like a Vitamix, there’s no need to soak the cashews. If you’re using a less powerful blender, you can soak them for 2 hours. Drain before adding to the recipe.