Tag Archives: almond milk

Faux-veeta Vegan Cheese Sauce

Who ever knew that potatoes would give a vegan, plant-based, oil free cheese sauce such luxuriant richness and creaminess? Not me.

faux-veeta vegan cheese sauce for mac n cheese by very veganish

For a few months I saw various recipes for creamy sauces using potatoes and scoffed at them. How wrong I was.

I’ve made Creamy Cauliflower Alfredo Sauce for a long time, to much success, but for a vegan, plant-based mac n cheese, I needed something different. Something cheesy, creamy and still healthy.

So, I’ve been experimenting with a vegan, oil free cheese sauce for the past few weeks and have come up with this beauty.

[grand entrance, stage left, with trumpets trumpeting]


fauxveeta vegan plant based oil free cheese sauce

This sauce is creamy, rich and velvety.

The potatoes make it rich, silky and creamy. The carrots give a hint of sweetness and add to the color. The onion and garlic are for flavor. The almond milk adds to the creaminess and is needed to thin the mixture in the blender. The nutritional yeast gives it the cheesy, umami flavor. And, the turmeric contributes health benefits and aids in the bright orange color.

Believe me, okay? Just try it. It is not cheese, but it sure is close! And, it’s much, much healthier.

A note about potato skins: I leave them on and have no problem. But, if you have a normal blender that may not completely puree them or prefer to peel them, go right ahead.

Please let me know what you think about this sauce!

Faux-veeta Vegan Cheese Sauce
Prep time
Cook time
Total time
Rich, creamy and velvety faux cheese sauce, made using real food. Totally plant based, vegan, oil free.
Recipe type: Sauce
Cuisine: Vegan, Plant Based
Serves: 6
  • 5 medium yukon gold potatoes, cut into large squares
  • 5 medium carrots, cut into large pieces the same size at the potatoes
  • 1 small onion, cut into large pieces
  • 5 cloves garlic
  • 3 tbsp nutritional yeast
  • 1 tsp ground turmeric
  • ½ tsp salt
  • 1 cup unsweetened almond milk
  1. Boil potatoes, carrot, onion and garlic in water until fork tender, then drain.
  2. Add veggies to blender with nutritional yeast, turmeric, salt and almond milk. You may need to do this in more than one batch, depending on your blender size.
  3. Blend until completely smooth (I use a Blendtec and press the soup button). If it will not blend, you may need to add a bit more almond milk.
  4. Taste the sauce and adjust salt, as needed.
Feel free to adjust the nutritional yeast (i.e. adding more) to see if you like it the flavor with more. For us, 3 tbsp is just right.

I don't see a need to peel the potatoes, since I use a Blendtec blender, as it fully purees this. You may need to peel the potatoes if you know your blender will not do as good of a job.

This is delicious over pasta, on top of steamed broccoli or other veggies, or mixed into rice.


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