What if I told you I had a recipe for a dairy-free cheese sauce made from vegetables that contains no cashews? Am I enticing you yet? This recipe is perfect for mac and cheese, nachos, and I’ve even used it to make lasagna.

Not only is this cheese sauce deliciously plant-based, but it also uses sweet potato, carrots, and tomato paste, all sources of vitamin A – score!

Here’s the recipe:


  • 1 medium sweet potato
  • 2 small potatoes
  • 3 medium carrots
  • ½ cup nutritional yeast
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp tomato paste
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1 tsp salt
  • ¾ cup water


  1. Peel, cube, and boil the sweet potato, potatoes, and carrots until soft. Before draining the vegetables, set aside 1 cup of the water for the cheese sauce.
  2. In a high-speed blender, add all of the ingredients and puree until the sauce is creamy and smooth.
  3. If the sauce is too thick, add more water if needed and adjust the seasonings to your preference.
  4. Mix with some pasta or pour on top of nachos and enjoy!

2 thoughts on “Dairy-Free Cheese Sauce (vegan)

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