Easy Vegan Cheese Sauce

If you’re like me, giving up cheese was the hardest part about going vegan. But luckily, there are SO many fabulous ways to enjoy cheese without the dairy. This Easy Vegan Cheese Sauce is just one of those ways! It’s made with nourishing ingredients like vegetables and nuts so you can eat as much as you like and still feel great!

This cheese sauce is perfect over macaroni noodles for mac and cheese, can be used as a dip for crackers, and is delicious slathered on some (vegan) buttery bread for a spin on grilled cheese.

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Easy Vegan Cheese Sauce

Vegan, Gluten-Free


  • 1 cup raw cashews

  • 1/2 cup potatoes, chopped

  • 1/2 cup butternut squash, chopped

  • 3 tablespoons neutral tasting oil + extra as needed

  • 2 tablespoons canned coconut milk

  • 1/4 cup water + extra as needed

  • 1/2 of a medium lemon, juiced

  • 1/2 tablespoon white miso

  • 1 heaping teaspoon sea salt

  • Freshly cracked black pepper

  • 3 tablespoons nutritional yeast

  • 1/2 heaping teaspoon garlic powder

  • 1/2 heaping teaspoon onion powder

  • 1/2 tablespoon tapioca starch, arrowroot powder or cornstarch


  1. Soak cashew for at least 2 hours or overnight.

  2. Place butternut squash and peeled red potatoes in a steamer basket and steam until tender. Once cool, cut into cubes.

  3. Combine all ingredients in food processor and blend until smooth and creamy.

  4. Add extra water to thin sauce as needed and extra oil to make sauce creamier as needed. Taste for salt and add additional salt as needed.

  5. Heat on stove over medium-high heat until it gets thicker and creamy, and is hot. Add water as needed to thin.

  6. Once cooled, store in an airtight jar for up to 1 week.