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Easy Vegan Cheese Sauce [Nut Free+Oil Free]

vegan queso in bowl with tortilla chips in background

Vegan cheese may sound like a strange concept at first. I mean, what makes it “cheese” if it’s not made using cow’s milk right? I was definitely among the confused (and skeptical) when I first heard the words vegan and cheese in the same sentence. But let me put it this way. My husband who actually hates cheese (I know, weird…) LIKES vegan cheese, and he really enjoyed this vegan cheese sauce.

pouring vegan cheese sauce from blender into serving bowl

What makes this sauce cheesy?

I’m not going to lie to you. It doesn’t exactly taste like melted cheese, so if that’s what you’re after, I apologize. What it does taste like is a mix of sweet, savoury, and smoky deliciousness, in a thick and creamy, oozy, texture. The nutritional yeast gives the sauce its cheesy flavour, but without all the calories and fat that typically accompany cheese.

So now you’re wondering, just what exactly is this cheese sauce made of? The answer, just a few simple ingredients!

  • Onion
  • Carrot
  • Sweet potato
  • Nutritional yeast
  • And the perfect blend of seasoning to get this just right

Most vegan cheese sauce recipes that I’ve come across contain some kind of nut, often cashews. Since cashews high in fat (albeit good fat!) I set out to make a cheesy tasting sauce that is also nut free. Perfect for anyone with allergies, or anyone that is watching their caloric intake.

How do you make vegan cheese sauce?

Cover the veggies with water in a small pot and cook until tender. Then, transfer the veggies along with half a cup of the reserved cooking water to a blender. Add in all the seasonings, and process until smooth. Add more water if needed to obtain desired consistency.

vegetables in small sauce pan covered with water ready to cook
cooked vegetables in blender ready to blend
vegan cheese sauce in blender

So easy peasy method, and only a few ingredients. What are you waiting for? Need some great ideas on how to use your vegan cheese sauce? How about smothered on some delicious Vegan Nachos or a not so traditional Vegan Poutine? My non Canadian readers are like “huh”? If you’re French from Quebec, that’s pronounced POOT-IN, but most Canadians will call this bowl of deliciousness POOT-EEN. For those who don’t know, a poutine is traditionally made up of french fries, cheese curds, and gravy. Leave it to me to make a healthier and still delicious version. Stay tuned for a poutine recipe coming soon!

In the meantime, you can enjoy this perfectly dunkable sauce with some tortilla chips! YUM.

vegan cheese sauce in bowl with tortilla chips in background

For more homemade dips and sauces, you may want to check out these!

vegan cheese sauce pin

vegan queso in bowl with tortilla chips in background

Easy Vegan Cheese Sauce [Nut Free+Oil Free]

Course: Dip, Sauce
Cuisine: American, Mexican
Keyword: gluten free, nut free, oil free, vegan
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 Cups
Enjoy this vegan cheese sauce over top your nachos, poutine, or as a dip with chips. It's nut free, oil free, and completely wholesome!
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  • 1 yellow onion quartered
  • 2 small carrots peeled & roughly chopped
  • 1 small sweet potato peeled & roughly chopped
  • 1/4 cup nutritional yeast
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2-3/4 cup cooking water reserved *see notes


  • Add the onion, carrots and sweet potato to a small pot and cover with water. Bring to a boil, cooking until fork tender, approx 10 minutes. Drain but reserve the cooking water.
  • Transfer the cooked vegetables to your blender along with the nutritional yeast and all the seasonings and start with 1/2 cup of the cooking water. Process until smooth adding more water 1-2 tablespoons at a time if needed. Do not add all the water at once, or you may make the sauce to thin.


Reserve the water used to cook the vegetables, but do not add all of it to your blender when making your sauce. Start with half a cup and add more if needed until you achieve your desired consistency.
This recipe makes approximately 3-4 cups of cheese sauce, depending on the size of your vegetables and how much water you use to thin out your sauce.
Serving: 1Cup | Calories: 63kcal | Carbohydrates: 13g | Protein: 2g | Sodium: 331mg | Potassium: 302mg | Fiber: 3g | Sugar: 4g | Vitamin A: 9830IU | Vitamin C: 4.6mg | Calcium: 26mg | Iron: 0.6mg
DID YOU TRY THIS RECIPE?Mention on IG and tag #thishealthykitchen!
*Nutritional information is an estimate, calculated using online tools.

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  1. Nora

    This recipe sounds more nutritious (with all those veggies) and leaner than cashew cheese dip. Canโ€™t wait to try this!

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