Creamy Plant-Based Cheese Sauce (That You’ll Want to Put on Everything)





✨ Creamy Plant-Based Cheese Sauce

Total Time: 20 mins | Prep: 10 mins | Cook: 10 mins | Serves: About 4 cups

You ever make something so good you just wanna drizzle it over literally everything? That’s this sauce. It’s rich, creamy, tangy, and has that “cheesy” vibe without any dairy. Perfect for nachos, mac & cheese, baked potatoes, or when your toddler decides broccoli is “too green” and you need backup.

🛒 Ingredients

👩‍🍳 Instructions

  1. Boil potatoes and carrots in salted water until fork-tender (about 10 minutes). Drain well.

  2. Add potatoes, carrots, and soaked cashews to a blender.

  3. Pour in plant milk, nutritional yeast, oil, lemon juice, vinegar, and seasonings.

  4. Blend until smooth, creamy, and dreamy. (Add more milk if you like a thinner sauce.)

  5. Taste and adjust—more lemon for tang, more nooch for cheesiness, or a little salt if needed.

  6. Serve hot!

🧠 Mom Tips

  • 🥦 Got picky eaters? Drizzle this sauce over veggies and suddenly broccoli becomes “cheese trees.”

  • 🌮 Perfect for Taco Tuesday—pour it over nachos or use as a creamy taco drizzle.

  • 🥔 Double up and store in a jar for the week—this sauce reheats beautifully!

  • 🥜  Nut-free? Skip the cashews and just use extra potato + carrot for a still-creamy base.

🥣 Why I Love It

This sauce saves me every single time I need something quick, comforting, and kid-approved. It’s creamy, nourishing, and way cheaper than buying vegan cheese at the store. Plus, I can whip it up while helping with homework—because mom multitasking is a sport.

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