You wouldn’t believe how lusciously creamy this sauce is!! Made with mostly potato and other few ingredients this cheesy sauce is an absolute winner!


1 cup of peeled and cooked (boiled is best) white potatoes 

1/2 cup of chopped cooked (boiled is best) carrots 

2 tablespoons of raw cashews soaked in water for at least 3 hours 

3 tablespoons of nutritional yeast 

1 teaspoon of garlic powder 

1 teaspoon of onion powder 

1/4 cup of unsweetened almond or soy milk 

2 tablespoon of lemon juice 

1/2 teaspoon of yellow mustard 

Salt and pepper to taste 

To serve: pasta of your choice 

This recipe really couldn’t be simpler. Simply place all the ingredients for the cheese sauce into a blender and blend until super smooth and creamy. Adjust with salt and add a bit more almond milk if needed.

Cook the pasta according to the cooking instructions, drain it and mix it with the cheesy sauce straight away. Sprinkle some extra nutritional yeast and black pepper and fresh cherry tomatoes (optional) on top and enjoy! 

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This Post Has 2 Comments

  1. Rennae

    How long does the cheese sauce last in the fridge

  2. Lexi

    I am not a vegan but eat very little to no meat and went looking for plant-based recipes. I also just started experimenting with nutritional yeast. I made this and it came out awesome! I saved the leftover sauce as I did not use all of it and saved it. The second time around I just boiled some pasta and mixed it up for lunch. Delish!

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