Vegan Cheese Sauce
Prep time
Cook time
Total time
Recipe type: Appetizer, Main
Serves: 4-5 cups sauce
  • 450g red or yellow potatoes, about 4 cups chopped
  • 115g carrots, 2 medium carrots, or about 1 cup chopped
  • 100g white onion, 1 small onion, ¾ cup chopped
  • ½ cup nutritional yeast
  • 1 cup raw cashews, soaked overnight
  • 2 Tbsp apple cider vinegar
  • ¾ cup water, broth from boiling the veggies, or plant milk
  • salt and pepper to taste
  • optional: 1-2 drops doTERRA Black Pepper essential oil
  1. In a large saucepan, cover the potatoes, carrots, and onion with water and gently boil 15-20 minutes until soft.
  2. Add all ingredients to a heat safe blender and blend until smooth. If you have a smaller blender, you will have to blend in two batches and then remix the sauce together. If you do not have a heat safe blender, cool the veggies before blending.
  3. Serve immediately as nachos, stir into pasta, or top a pizza before baking.
  4. Store leftovers in an airtight container in the refrigerator.
The serving sizes are basic estimates based upon the servings my husband and I use to reach fullness and satiety when eating this recipe. Please remember to honor your hunger and fullness by eating more when you are hungry and stopping when you are satisfied.
Please, only use doTERRA essential oils internally because they are the only essential oil company with Certified Pure Therapeutic Grade (CPTG) quality!
Nutrition Information
Servings: ¼ of recipe
Recipe by Shalom Homestead at