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An All Time Classic: Vegan Cheese Sauce

Hello everyone!

I think it is about time to share my absolute favourite cheese sauce recipe with you!

There are so many supplements available to buy vegan ready-made cheese sauce, but nothing has been comparable to this amazing recipe so far.

Sit back, and enjoy!


1 large potato – peeled, cubed and cooked

1 large carrot – peeled, cubed and cooked

1/4 cup vegetable oil

1/4 soy milk (can be substituted for any other non-dairy milk)

2tsp lemon juice

1 dash apple cider vinegar (you could use white wine vinegar as well)

1tbsp tomato paste

1tbsp rice flour

1tsp garlic powder

1tsp onion powder

1tbsp nutritional yeast

1tsp salt


1. Peel, cube and cook the potato and the carrot. If possible, steam them instead of boiling them.

2. Add all ingredients to your blender.

3. Blend 2-3 minutes until smooth and no bits left.

4. Move sauce into a container and leave in the fridge for about an hour.

If you are using the sauce for a baking dish, such as mac & cheese or pasta bake, you can skip step 4 and use it straight away. I used it as a cheese sauce for my vegan burgers and therefore refrigerated it first to make sure that the sauce gets thicker during the cooling process.

When refrigerated the sauce stays tasty for 4-5 days.



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