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Vegan Cheesy Sauce (Plus 5 Ways to Use It)

  • Ready In: / Cook Time:
  • Makes 3½ cups

With the look, taste, and texture of a creamy cheese sauce, this vegan cheesy sauce recipe is pure genius. Nutritional yeast and miso paste give the potato-cauliflower base a distinctly cheesy flavor, while mustard and vinegar add tang and ground turmeric lends an appetizing golden color. Use the sauce in any dish that calls for cheese: nachos, mac and cheese, baked potatoes. It’s even great on its own as a dip. It will keep up to a week in the fridge, though it doesn’t freeze well, as cold temperatures will make the potatoes in the base gummy.

Recipe from Forks Over Knives Family


  • 1 pound trimmed cauliflower, cut into 1-inch florets
  • 1 cup ½-inch pieces Yukon gold potatoes
  • 2 small garlic cloves
  • ⅛ teaspoon ground turmeric
  • ½ cup nutritional yeast
  • 2 teaspoons white wine vinegar
  • ½ teaspoon dried marjoram, crushed
  • ½ teaspoon white miso paste
  • ¼ teaspoon yellow mustard
  • ½ cup unsweetened plant milk, such as almond, soy, or rice
  • Sea salt
  • Freshly ground black or white pepper


  1. In a large saucepan, combine the cauliflower florets, potatoes, garlic, turmeric, and 1 cup water. Bring to a boil; reduce heat. Simmer for 10 minutes or until vegetables are very tender. Cool slightly.
  2. Transfer the vegetable mixture to a blender. Add nutritional yeast, vinegar, marjoram, miso, and mustard. Cover and blend until smooth and creamy, adding enough of the milk to reach the desired consistency. Season with salt and pepper.

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5 Ways to Use Vegan Cheesy Sauce

  • Pour it over steamed broccoli and baked potatoes for stuffed potatoes
  • Pour it over tortilla chips and top with sliced jalapeños for plant-powered nachos
  • Add it to pasta and peas for easy stove-top mac and no-cheese
  • Use it as a topping on veggie burgers
  • Serve as a dip with crudités
about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit for more.

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