dairy free cheese sauce

Dairy Free “Cheese” Sauce

I tend to approach most dairy free “cheese” recipes with extreme trepidation. Cheese is a sacred space; imitation should not be taken lightly.

This recipe, however, has to be the closet you can get to cheese without involving a cow. It’s silky, smooth, tangy. The best part? You probably have all the ingredients in your kitchen right now.

It still not cheese, but it is pretty tasty. 

Transforming potatoes, carrots, and a little nutritional yeast into cheese seems a bit like witchcraft to me…sweet, delicious witchcraft.

boiling carrots and potatoes

Add about 2 cups of peeled, cubed potatoes plus one cup of diced carrot to a sauce pan. Cover with an inch or two of water and bring the pot to a boil. Cook the until the potatoes are very soft, about 15 minutes.

Using a slotted spoon, transfer the carrots and potatoes to a high speed blender or food processor (reserving the cooking water). Add in some garlic powder, olive oil, onion powder, lemon juice, white wine vinegar, salt, nutritional yeast, and about 1/2 cup of the cooking water.

Blend on high speed for about 45 seconds until things get silky smooth. Like magic, cheese sauce has been created.

Serve immediately on everything or store in a sealed container in the refrigerator for up to 3 days.

dairy free cheese sauce

Dairy Free Cheese Sauce

Total Time 20 minutes


  • 2 cups potato peeled and cubed
  • 1 cup carrot diced
  • 1/2 cup water
  • 2 tablespoons olive oil
  • 1/4 cup nutritional yeast
  • 2 teaspoons lemon juice
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt


  1. Add the potatoes and carrots to a sauce pan and cover with water. Bring the water to a boil and simmer until the potatoes are extremely soft, about 15 minutes.

  2. Using a slotted spoon, transfer the potatoes and carrots to a high speed blender. Add in 1/2 cup of the cooking water from the pot along with the remaining ingredients.

  3. Blend on high for about 45 seconds until the sauce is smooth and creamy.

  4. Serve immediately or store in a covered container in the refrigerator for up to 3 days.

Recipe Notes

Adapted from Veggie On A Penny

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