Vegan Cheese Sauce – Two Ways

Nutritional yeast is magic!  If you combine it with garlic powder, onion powder, lemon juice and salt you have a base that can add cheesey flavour to anything.  This is the flavour base for the cheese sauce I use all the time.  The vegetables used to create the bulk of the sauce can vary.  My favourite (largely due to the fact I always have them on hand) is a combination of potato, carrot and onion.  


  • 2 cups potatoes (large chunks)
  • 1 cup carrots (large chunks)
  • 1/2 cup onion (large chunks)
  • 1/4 cup oil 
  • ½ cup water
  • 1 teaspoon salt
  • 1 tablespoon lemon juice
  • ½ cup nutritional yeast
  • ½ teaspoon garlic powder 
  • ½ teaspoon onion powder


Boil the potatos, carrots and onions for 15 minutes (or until very soft).  Transfer to a blender and add the rest of the ingredients.  Blend until smooth and creamy with no lumps.  Add more lemon juice, water or  salt if needed.

This creamy sauce behaves just like a ‘velveeta type’ cheese sauce.  It reheats beautifully and stay warm and melty.  I love to use it to make vegan mac and cheese.

I also love to add some salsa to make a queso style dip – delicious!  I love that I can have some of my old favourite comfort foods without the negative side effects that too much dairy causes me!


3 thoughts on “Vegan Cheese Sauce – Two Ways

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