Simplest Creamy Cheese Sauce (Nut-Free) 

Makes 1 Cup

Loaded with flavorful spices, this cheesy, silky, irresistible cheese sauce is a vegan’s dream! Plus, it’s the perfect way to sneak in some veggies!


½ cup cubed potato, gold or russet (½ a small potato)

1/2 cup carrots, chopped in thirds (2 small whole carrots) 


¼ cup white onion, diced


1 clove garlic, minced


½-1 teaspoon crushed red pepper flakes


½ teaspoon turmeric 


¾ teaspoon salt


1 teaspoon black pepper

½ tablespoon apple cider vinegar

½ cup non-dairy milk

¼ cup nutritional yeast

1 tablespoon melted vegan butter


2 tablespoons white flour


½ teaspoon paprika (standard or smoked)


½ tablespoon Dijon mustard


1 tablespoon white sugar (optional) 


Fill a small pot with water, add potatoes and carrots. Boil on medium heat for 15 minutes, or until carrots and potatoes are tender enough to be easily broken apart with a fork.

Grease a small pan with oil, add onions and garlic. Sautee on medium heat until lightly browned, stirring frequently.

Add all ingredients to blender or food processor, including potatoes, carrots, onion, and garlic. Blend or process until a smooth, creamy mixture forms. Serve warm.

Store in an airtight container in refrigerator for up to 4 days. To reheat, I recommend popping this in the microwave for 20-30 seconds.


For those who don’t want things too spicy, ½ teaspoon of red pepper flakes is perfect. If you like a little more heat, go for 1 teaspoon.

Feel free to fold in 1 tsp of fresh or dried chives for an extra kick!

In place of fresh onion and garlic, feel free to sub in 1 tsp onion powder, and ¼ -½ tsp garlic powder.

Try this cheese sauce with any chips, veggies, or fruits you like!


It makes a delicious dip for these Crispy Garlic Parsley Potato Chips or my Thin and Crispy Restaurant-Style French Fries

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