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Easy Cheesy Vegan Sauce

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This sauce is equally easy as it is CHEESY! It’s easy cheesy vegan sauce and I can’t wait for you to try it!!

This is the second Cheese Sauce on my blog, but this one is different. It doesn’t rely on any store-bought cheeses. It’s cashew based, so if you have a nut allergy, check out my other sauce HERE!

If you are good with nuts, the only other thing is you’ll need a good high-speed blender. You can try this with a normal blender, but you may need to strain it to get rid of the grainy bits.

The other thing to note is the base of the cheese sauce is great on its own but you can customize it to your heart’s content! You can add lemon for some zip and funk, chipotle in adobo for some smokey spiciness, some jalapeño brine for some funk and spice, or a can of Ro-Tel to make it similar to chunky queso! The options are unlimited.

You can use this sauce for nachos, over a baked potato or broccoli, or even in some Mac n’ Cheese like I did! The choice is yours, do whatever you like!

I have a video below that shows the process, but it’s quite easy to make!

If you are interested in recommendations for Kitchen Gear, Spices & Pantry Items, or what I use for my Photos and Videos, please click HERE!

This post contains affiliate links, at no additional cost to you! Anything I earn will be put back into making recipes and videos for y’all. Thanks buds!

Easy Cheesy Vegan Sauce

Easy Cheesy Vegan Sauce

Thee Burger Dude
4.75 from 8 votes


  • 1/2 cup cashews
  • 2 medium carrots
  • 1 1/2 cups unsweetened plant milk
  • 1/4 cup nutritional yeast
  • 1 tsp garlic salt or more to taste
  • 1/2 tsp turmeric
  • 1/2 tsp smoked paprika
  • 1/2 tsp mustard powder
  • Salt to taste
  • 2 Tbsp chipotle in adobo sauce optional
  • 2-3 Tbsp brine from a jalapeño jar optional
  • 1-2 Tbsp lemon juice optional
  • 1 can of Ro-Tel optional


  • Boil 4 cups of water.
  • Peel and chop the carrots.
  • Once the water is up to a rolling boil, cover the cashews in the water in a sturdy bowl. Add the chopped carrot to the pot and continue to boil them until fork tender.
  • While the carrots are boiling add all the (non-optional) ingredients to a high speed blender.
  • Once carrots are soft and the cashews have soaked in the hot water (about 10-15 minutes) add them to the blender and blend until smooth.
  • Taste and adjust for seasoning.
  • At this point you can either eat this as is, or you can add some of the optional ingredients. I've tried it with all of them and it's super good no matter what! So just experiment and add a little bit at a time until you get the results that you want.
  • ENJOY!
Keyword easy vegan cheese, vegan cheese
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