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You won’t believe how authentic this vegan cheese sauce tastes! And get this – it’s super easy! You probably have everything you need to make it right in your kitchen.

The other day my mom emailed me this recipe from Oatmeal with a Fork for a vegan cheese sauce. It promised authentic cheddary flavor using only some simple seasonings, a carrot and a potato.

A carrot and a potato. No cashews, no nutritional yeast. A carrot and a potato. And some very simple seasonings like mustard and paprika and garlic powder.

Can you tell I was skeptical? I was. I was super skeptical.

So I put it to the test, figuring I wouldn’t care for it. If something sounds too good to be true, it’s usually too good to be true.

Making a decent-tasting cheddar sauce from a potato and a carrot definitely qualifies as too good to be true in my book.

Nope. I was wrong. I had to eat my words. But at least I got to eat them with a really yummy cheese sauce!

This is the best vegan cheese sauce I’ve made. It’s thick, creamy, has a very cheese sauce-esque texture, and the best part? The flavor! I didn’t taste the carrot or the potato at all. What I did taste was a lovely, cheddary tang.

So I really put this stuff to the test – I used it to top some elderly potatoes and a bag of similarly elderly frozen broccoli and cauliflower florets.

The potatoes didn’t have the freshest flavor, and the veggies have been knocking around my freezer for…I don’t want to admit how long. Months, seriously. Needless to say, they were a bit freezer-burnt. But they were still edible, and you know how I hate to waste food, so…

Yeah. The cheese sauce made them delicious, I kid you not. I finished the whole plate and was practically licking it when I was done.



  • 2 c peeled, cubed potato
  • 1 carrot, chopped
  • water for boiling
  • 4 Tbs olive oil
  • 1/2 c unsweetened almond milk
  • 3 tsp lemon juice
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp smoked or regular paprika
  • 4 tsp mustard (Dijon or brown work well)
  • 1 tsp lower sodium soy sauce or tamari


  1. Combine the potato and carrot in a medium saucepan and cover with water. Bring to a boil and simmer for about 20 minutes, or until fork-tender. Drain and transfer to a food processor or power blender.
  2. Add all the other ingredients to the food processor and process for about 2 minutes, or until totally smooth.

You can find complete recipes of this LIFE-CHANGING VEGAN CHEESE SAUCE in

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