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A mason jar with a string tied around it, filled with cheddar cheese sauce and a silver spoon above it with the sauce clinging to it.

6 INGREDIENT VEGAN CHEDDAR CHEESE SAUCE

A thick, velvety, delicious vegan cheddar cheese sauce that you can use for mac n’ cheese, stuffed potatoes, or as a simple dip.
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Course: sauce
Cuisine: American, Vegan
Keyword: cheddar, dairy-free cheese, vegan cheese sauce
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 16 servings
Calories: 57kcal

Equipment

  • Oven
  • Blender

Ingredients

  • 1 cup raw cashews soaked in water for at least 4 hours or boiled in water for 15 minutes, or until they’re soft and puffy.
  • 1/2 cup cooked sweet potato
  • 1 tsp dry yellow mustard
  • 3 tsp apple cider vinegar
  • 2 tbsp nutritional yeast
  • 1 ½ tsp salt you can adjust the amount of salt according to your dietary needs but it will taste different.
  • 1/2 tsp onion powder
  • ½ to ¾ cup unsweetened plant-based milk coconut milk is not suggested.
  • 2 tsp yellow miso paste

Instructions

  • Soak or boil the cashews then drain and rinse well.
  • Bake the sweet potato for an hour or it’s easily pierced with a fork. When it’s cool enough to handle, peel it and measure out one cup of the potato. You can also peel it and cut it into cubes and microwave until soft to the touch, approximately 15 minutes.
  • Put the cashews, 1/2 cup sweet potato, 1 tsp dry yellow mustard, 3 tsp apple cider vinegar, 2 tbsp nutritional yeast, 1 ½ tsp salt, ½ tsp onion powder, 2 tsp miso paste, and ½ to ¾ cups (start with a ½ and add more until you get the desired consistency you’re looking for) milk in the blender and blend on a high speed until the sauce is thick and creamy. You shouldn’t be able to see or feel any pieces of the cashews. If you do, scrape the sides and keep blending until it’s smooth and creamy.
  • Note: I use the “whole foods > soup” setting on my Blendtec blender to get the desired consistency.
  • Enjoy!

Notes

NUTRITIONAL DISCLAIMER
Cover and store in the refrigerator for up to 3 days, or freeze in a freezer safe container for up to 3 months.
Thaw in the refrigerator and add more water and blend again if needed.

Nutrition

Serving: 1tbsp | Calories: 57kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 224mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1179IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg