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I love serving this cheezy sauce and seeing the surprised looks when I tell my guests the ingredients.

I’m always excited to share a sauce that is so versatile, delicious and nutritious.

I use this sauce for nachos, pizza, baked potatoes and on pasta.


Vegan Cheezy Sauce

Delicious and versatile vegan cheezy sauce 

Course Appetizer, Main Course
Cuisine Canadian
Keyword Carrots, no addded oil, Plantbased, Potatoes, Sauces, Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 3 Large Yellow Flesh Potatoes chopped
  • 2 Large Carrots chopped
  • 1 Tbsp Apple Cider Vinegar
  • 1 tsp onion granules
  • 1 tsp Garlic powder
  • 1/4 tsp Cayenne Pepper
  • 1 1/2 tsp Sea Salt
  • 3 Tbsp Jalapenos -Optional chopped
  • 1/4 Cup Cashews-Optional Soak Cashews 30 minutes and drain


  1. Peel and uniformly chop potatoes and carrots.  

    Boil the potatoes and carrots together in salted water for 20 minutes or until cooked.

    Drain the potatoes and carrots, reserving 1 cup of cooking liquid. 

    Place all of the ingredients (except the jalapeños, if using) along with about half of the reserved cooking liquid.  

    Blend until smooth in high speed blender, adding more reserved liquid or vegetable stock to achieve desired consistency.  

    Add jalapeños. 

    Taste and adjust seasonings.

    This sauce can be refrigerated for 5 days.  Add additional liquid if sauce thickens.  

    Enjoy!  This sauce is great for nachos, pizza, mac and cheeze and so much more.  


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