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The Ultimate Vegan Cheese Sauce

The Ultimate Vegan Cheese Sauce

  • Author: romylondonuk
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 minutes
  • Yield: 3-4 1x
  • Category: Vegan Cheese
  • Method: Stovetop
  • Cuisine: English
  • Diet: Vegan


The ultimate vegan cheese sauce - amazing for dipping your favourite crackers and more!


  • 550g potato, cooked
  • 350 carrots, cooked
  • 100g smooth cashew butter
  • 5 Tbsp nutritional yeast
  • 80ml coconut milk
  • 2 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 Tbsp tomato paste
  • 2 Tbsp pickle brine
  • 3 Tbsp Extra Virgin Olive Oil
  • juice of 1/2 lemon
  • 1 Tbsp tapioca starch
  • 5 Tbsp water


  1. Peel and cut the potatoes and carrots. Cook them in salted water until soft, then drain the water.
  2. Add all ingredients (minus the tapioca starch) to a blender. Blend on high speed until you get a smooth consistency.
  3. Combine the tapioca starch and water, then add this tapioca slurry into the blender and blend for 1 minute on high speed.
  4. Transfer the sauce to a saucepan, gently heat for 5 minutes on medium heat to activate the tapioca. Keep warm until ready to serve.


Serve this vegan cheese sauce alongside my raspberry chutney, it's a match made in heaven!

Instead of cashew butter you can also use cashew nuts. Make sure. to either soak them in cold water for 4-6 hrs or boil them for 20 minutes (for the quick version) before adding them to the recipe.

Keywords: vegan cheese sauce, vegan cheese recipe, vegan cheese sauce recipe, easy vegan cheese