Rich, creamy and velvety faux cheese sauce, made using only real food. Totally plant based, vegan and oil free. Decadent, gooey and perfect for mac and cheese, nachos, tacos or queso. Believe me, okay? Just try it. It is not cheese, but it sure does work as a great alternative.
Who ever knew that potatoes would give a vegan, plant-based, oil free cheese sauce such luxuriant richness and creaminess? Not me. 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, which is a vegan white béchamel sauce alternative.
But, for a plant-based mac and cheese, I needed something different.
Something cheesy, gooey, creamy and, while I love using cashews, they are very rich and calorie-dense.
So, I experimented with a vegan, nut-free, oil-free cheese sauce that would be a good, healthy velveeta substitute or alternative.
Presenting... Fauxveeta! (do you see what we did there?) 😉
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🧄 Ingredient notes
This sauce is made using:
- Potatoes - The starch in the potatoes make this sauce rich, silky and creamy without the need for nuts or seeds.
- Carrots - The carrots give the sauce a hint of sweetness and add to the color and nutritional value.
- Onion and garlic - The onion and garlic are for aromatic flavor.
- Plant-based milk - The almond milk adds to the creaminess and is needed to thin the mixture in the blender. I use almond milk, but to make this completely nut-free, use soy milk or oat milk. Be sure it's plain, unsweetened, unflavored milk.
- Nutritional yeast - The nutritional yeast gives it the cheesy, umami flavor. Use more to amp up the cheesiness! Some people prefer the flavor of unfortified nutritional yeast (aka nooch), but we like the taste of the fortified nooch just fine. Find nutritional yeast at Trader Joe's, Whole Foods, Amazon or in the bulk bin of your local health food or well-stocked grocery store.
- Ground turmeric - the ground turmeric contributes health benefits and aids in the bright orange faux-velveeta color of this sauce.
Here are some optional, but highly recommended, flavor boosters that can take this sauce to the next level.
Only use ONE to start out with. Taste and then adjust or add another option.
- Smoked paprika - adds smokiness and depth of flavor, but don't overdo it.
- Lemon juice - adds brightness
- Apple cider vinegar - adds brightness and a hint of tang
- Miso paste - adds umami saltiness, but again, don't overdo it. Start with less and see if you like it.
- Cashews - adding raw cashews when boiling the veggies will soften them. Blending them into the sauce will make it richer (both in taste and calories). Sometimes, it's worth it, though! Great for when you're serving company, if you need to gain weight or are not trying to lose weight or if you want a richer sauce without oil.
🔪 Instructions
Here's step by step instructions and photos for how to make this vegan cheese sauce using potatoes and carrots.
Step 1: In a medium-large stock pot, add cut potatoes, carrots and onion. (For a mild garlic flavor, add it now.) Cover with water.
Then, boil potatoes, carrot, onion until fork tender, then drain.
Use a high-speed blender to blend this sauce completely smooth. I recommend Blendtec, Vitamix or Ninja.
Step 2: Blend it up with spices and almond milk. Add cooked veggies to blender with garlic, nutritional yeast, turmeric, salt, almond milk and optional (but recommended!) flavor boosters, if using. (Adding the raw garlic now will give you a stronger garlic flavor). You may need to do this in more than one batch, depending on your blender size.
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.
Step 3: Use as you would use any cheese sauce!
12 ways to use this cheese sauce
- Pour over macaroni for vegan mac and cheese
- Mix with spicy Rotel or salsa for an easy vegan nacho cheese rotel dip
- Loaded Vegan Nachos, hello!
- Vegan choriqueso dip with soy chorizo - great for game day!
- Cheese fries
- Drizzle over tacos
- Drizzle over tostadas
- Broccoli cheese baked potato
- Pour over steamed veggies and rice
- Pour over steamed broccoli for vegan cheesy broccoli side dish
- Broccoli cheese soup
- Use chilled sauce in place of fat in Southern biscuit recipes. Your biscuits will be orange, but will be low-fat!
👨👩👦👦 Serving suggestions
This makes enough sauce (about 4+ cups) to completely coat one pound of macaroni pasta, for mac and cheese.
This should serve four people, with a side salad or other type of vegetable side.
Steamed broccoli goes really well with this. Also, green peas.
❓ FAQ
Do I have to peel my potatoes?
- For a smooth sauce, peel your potatoes.
- If you don't mind a speckled sauce and are using Yukon gold potatoes, which have a thin skin, you can leave the skins on (but be sure to thoroughly scrub them when washing).
- If you're using potatoes with a thicker skin (like russets), they should definitely be peeled before cooking.
How long will this sauce last?
This vegan cheese sauce will last up to 5 days in a sealed container in the refrigerator. It will last up to 3 months in the freezer.
Will this freeze well?
- Yes! I've tested this and it keeps in the freezer for up to 3 months.
- To reheat, let it thaw in the refrigerator overnight. Then, heat it up either in the microwave or on the stove.
- Microwave: Remove lid and microwave for 1 minute, then stir. Repeat until hot and smooth again, as needed.
- Stove: Add thawed sauce to a small-medium saucepan and simmer over medium-low heat, stirring frequently. It will look separated at first, but keep heating and stirring it until the smooth, silky consistency has returned.
Is velveeta vegan?
- No. Velveeta cheese contains animal products, like milk, whey, milk protein concentrate, milk fat, along with a host of other preservatives and other things.
- The ingredients for Velveeta are: Milk, Water, Whey, Milk Protein Concentrate, Milkfat, Whey Protein Concentrate, Sodium Phosphate, Contains 2% or less of: Salt, Calcium Phosphate, Lactic Acid, Sorbic Acid, Sodium Citrate, Sodium Alginate, Enzymes, Apocarotenal, Annatto, Cheese Culture.
- This recipe for Fauxveeta Vegan Cheese Sauce is a real whole food, plant-based alternative to Velveeta. Hope you enjoy it!
🚦 Calorie density score
🟢 This recipe gets a green light on the calorie density chart. All of the ingredients are lower than 600 calories per pound, so eating meals like this regularly may help you lose body fat. Learn more about calorie density from Jeff Novick, MS, RDN.
Get your own printable calorie density chart for your refrigerator and free ebook explaining calorie density in simple terms.
💜 More recipes you'll love
Love this recipe? Please rate it 5 stars ⭐️⭐️⭐️⭐️⭐️ below in the recipe card. And, if you make it, please tag me on Instagram or Facebook in your posted photos! I would love to see your creations. 😄
📖 Recipe
Fauxveeta Vegan Cheese Sauce
Equipment
- High speed blender I use Blendtec, but a Vitamix or Ninja would also work
Ingredients
- 3 cups yukon gold or russet potatoes about 5 medium potatoes (or 530 grams), peeled and cut into large squares
- 1 ½ cups carrot about 5 medium carrots (or 210 grams carrot), peeled and cut into large pieces the same size at the potatoes
- 1 small onion (or 175 grams), quartered
- 5 cloves garlic (20 grams), chopped
- 3 tablespoons nutritional yeast
- ½ teaspoon ground turmeric
- ½ teaspoon sea salt
- 1 cup almond milk unsweetened, unflavored
Optional (but recommended!) Flavor Boosters
- ½ teaspoon smoked paprika
- 1 tablespoon lemon juice
- 1 teaspoon miso paste
- 1 teaspoon apple cider vinegar
Instructions
- In a medium-large stock pot, add cut potatoes, carrots and onion. Cover with water. Then, boil potatoes, carrot, onion until fork tender, then drain.3 cups yukon gold or russet potatoes, 1 ½ cups carrot, 1 small onion
- Add cooked veggies to blender with garlic, nutritional yeast, turmeric, salt, almond milk and optional (but recommended!) flavor boosters, if using. You may need to do this in more than one batch, depending on your blender size.5 cloves garlic, 3 tablespoons nutritional yeast, ½ teaspoon ground turmeric, ½ teaspoon sea salt, 1 cup almond milk
- 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.
- Taste the sauce and adjust salt, as needed.
Video
Notes
Nutrition
Update 9/8/17: I have updated this recipe with more specific measurements. Also, the nutritional yeast has been marked as optional. It imparts a cheesy flavor, but is not necessary to make this sauce. We often make it without and it is still delicious! I hope this helps!
Kelly says
This looks delicious, thank you for sharing your recipe!
Abi Cowell says
Thank you! So glad you stopped by. Thank you for commenting!
Steffi says
Yummy!!
Abi Cowell says
Thank you, Steffi!
Mia says
This is the most exciting vegan recipe I have ever come across in my digital life! I will definitely try this
Abi Cowell says
LOL! That is quite the compliment. Thank you so much, Mia!
Sydney says
Omggg! I can't believe how on time this recipe is! I'm dairy-free again after a two year hiatus and this week I broke down and ate Daiya cheese. Yuck! I've been looking for better brands and/or homemade recipes. Thank you so much!! Pinning!
Abi Cowell says
I'm so happy that it came at the right time for you! I hope you like it!!!
Tani says
This looks incredible...I want to curl up in bed with a movie and eat a huge bowl!
Abi Cowell says
Thank you, Tani!!! It's excellent movie comfort food.
angelinawatson.com says
I AM CRAVING!!! Gonna have this for dinner! I have a very similar recipe I use!
Abi Cowell says
I make this at least 3 times a month. It's my go-to!
Angie says
Looks amazing. When I make this sauce I literally eat it with everything 🙂
Abi Cowell says
Thank you so much, Angie!
Angela says
This looks absolutely divine! I'm making it this weekend for sure! xx
Abi Cowell says
Thank you so much! Please let me know how you like it. 🙂
Kim says
Howdy! This has been delicious at your house! I couldn't stop eating it so I am thinking it's time to give it a try! ?
Abi Cowell says
Hi Kim!!! I'm so glad you liked it. I would love to see you try it at home. I just updated the recipe today with more specific instructions, so that should help you out while you're making it. Let me know if you have any questions. I would love to see what you do with it - you're such a master in the kitchen. 🙂
Megan says
I just made this and it's delicious! Instead of Rotel I mixed it with my favorite salsa, YUM!
Abi Cowell says
Hi Megan! I'm soooooo happy that you liked the recipe! Using your favorite salsa is a genius substitution. Enjoy! 🙂
Megan says
I just made this and it's delicious! Instead of Rotel I mixed it with my favorite salsa, YUM!
Angie says
Looks amazing. When I make this sauce I literally eat it with everything 🙂
Tani says
This looks incredible...I want to curl up in bed with a movie and eat a huge bowl!
Anonymous says
Lisa says
This is such an easy and tasty recipe. Simple ingredients and almost too good to believe how great it tastes. I made this for vegan nachos and was instantly hooked! I’ll be using it on my fries for cheez-fries too!
shannon says
I made this recipe into a broccoli cheese soup tonight but was struggling. It was the perfect texture, nice and rich and creamy. But it had almost no flavor. I kept adding nutritional yeast, garlic, and salt and that helped a bit. What am I doing wrong? It looks delicious!!
Abi Cowell says
Hi Shannon! Yeah, so with this sauce you're dealing with plain cooked potatoes and carrots, which need a lot of seasoning, especially if you're converting it to a soup. So, my suggestions to amp up the flavor would be to:
1) sauté the garlic and onion in a pan, instead of boiling it with the potato and carrot. Then, add to the blender to puree.
2) Add vegan bouillon (like better than bouillon or edward and sons brands) or a little miso or soy sauce to increase the savory/umami flavor that's helpful for a soup.
3) add something acidic at the end, like a little bit of lemon juice.
I hope those suggestions help!
Jana says
Im planning on using this for mac and cheese and nachos. Can I add vegan cheese to this recipe ? If so, how much do you recommend ? Can you please help me? Thanks.
Abi Cowell says
Hello Jana! Sure, you could certainly add vegan cheese to this recipe, too. I would recommend adding it after you've blended the sauce and transferred it to a pan to heat it up. Stir in the vegan cheese over medium low heat until melted. I'm not sure how much to use, since it would depend on how much you're making and what kind you're using. But, start with a little, heat it, then taste and see if you want to add more. I hope it turns out great for you!
Hannah says
I am so excited to try this recipe!! My coworker brought this to share and it was amazing! I am not vegan but have been dairy and gluten free for 5 years. I have alway just stayed away from dairy free cheese except for the occasional use of daiya (yuck. Only when I’m desperate) but this will definitely be my new go to recipe. My cousin also has a dairy allergy and I can’t wait to share it with her!! Thanks for the amazing recipe!
Abi Cowell says
Hannah, I'm so happy that you loved this sauce as much as we do. It's a regular in our house!
Happy Cooking!
- Abi
G. Jones says
Omg! Just made this sauce and it’s amazing. I’m not vegan but and trying to step away from meat and looking for easy and delicious things to try and also feed my family and let me tell you this sauce it’s where is at. Thank you for sharing your recipe.
Abi Cowell says
Thank makes me so happy! Made my day! Thank you so much for sharing this. 😄 It's a definite regular in our house, so I know what you mean! We use it for all kinds of meals (mac and cheese, queso/nacho cheese, cheesy fries, you name it).
Emma G McVicker says
I bumped up the flavor a little by cooking the onions first in a little vegan butter with the garlic and the seasonings, once they were barely translucent, I added the vegetables and filled with water just to cover the veggies. Once they were cooked I kept the spiced water used to cook the veggies and used that water to boil the pasta, and blended the veggies up and added a ton of nutritional yeast and seasonings, and added it to the yummy pasta! I was wondering if theres a shelf life for this recipe though?
Mary Jo Matey says
I am HUngarian,, and have been vegan for MANY years now,,, LOVE making homemade pierogi w mash potato and cheese and sauerkraut ... the cheese that we always used ,, was Velveeta cheese and no way will use that .. eat all organioc and non processed foods,,, due to Thriving FROM STAGE 4 CANCER
Do you feel this cheese recipe will be able to replace the velveeta ??
My soo wonderful that will be,,, make my own sauerkraut toooo
Abi Cowell says
Mary Jo, congratulations for thriving from stage 4 cancer, wow. That is incredible! To answer your question, yes. In our house, this recipe replaces velveeta. It has a very similar texture, thickness, silkiness, richness and a slight cheese flavor from the nutritional yeast, so don't skip that part. You can even add more nutritional yeast to make it taste more cheesy. You can also experiment with adding spices like paprika, miso, onion powder, garlic powder to amp up the flavor. This recipe is for a basic cheese sauce. I hope that helps and I hope you enjoy your pierogis again!!
Loretta says
Can’t find measurements anywhere in recipe. How many carrot, potatoes, and no quantities of turmeric or yeast.
Abi Cowell says
Scroll down to the bottom of the post for the recipe card, where you'll find all the detailed measurements and instructions.
Jen says
I was so excited to try this recipe! I'm not fully vegan...yet...but I'm trying. I just made this "cheese" tonight and I was seriously amazed! It's still missing something for me personally. I think the lemon juice or the apple cider vinegar would probably give it that edge that I need. Either way...I'm positive I will be making this again. Thank you for a great recipe!
Abi Cowell says
You're welcome! I'm so glad you enjoyed it. The acidity from lemon juice or vinegar helps it out! Feel free to adjust and tweak it and soon you'll have your own favorite version.
lori says
How far ahead can I make this?
Laura Ridgeway says
Does this have the same texture after freezing?
Abi Cowell says
Hi Laura,
Yes, it does! When you first take it out of the freezer and thaw it, it will look very crystallized and separated. Don't freak out! Just heat it over medium-low heat on the stove, stirring it and as it heats up it will return to the same exact silky texture as it had when you first made it. You can also reheat it in the microwave, just be sure to stop it regularly and stir it. Also, keep an eye on it, because it has a tendency to boil over on the edges as it heats in the microwave.
I hope that helps!!
- Abi