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  • Prep-time: / Ready In:
  • Makes 2 cups

This vegan cheese sauce employs the creamy texture of Yukon potatoes and savory flavor of nutritional yeast to deliver a delectable condiment that can be drizzled over dozens of plant-based recipes. Perfect to use in casseroles, as a pizza topper, in pupusas, or as a pasta sauce, this cheesy sauce comes together quickly and can easily be frozen to use at a later date.

Ingredients

  • 1 lb. Yukon gold potatoes, peeled and cut into 1-inch cubes
  • ¾ cup + 2 tablespoons unsweetened, unflavored plant-based milk
  • 2 tablespoons nutritional yeast
  • 1½ teaspoons white wine vinegar
  • 1 clove garlic, minced
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket.
  2. Bring to boiling. Steam, covered, about 15 minutes or until tender. Remove from heat. Uncover and cool slightly. Transfer one-third of the potatoes to a bowl.
  3. Place the remaining potatoes in a blender. Add milk, nutritional yeast, vinegar, and garlic. Blend until smooth. Season with salt and pepper. Add the remaining potatoes and pulse until slightly chunky. Serve immediately or store. Sauce thickens as it sits. If necessary, heat and stir in a saucepan over low, adding more milk to reach desired consistency. To store, transfer sauce to an airtight container. Store in the refrigerator up to 1 week or freeze up to 1 month.

Comments (30)

(4.8 from 10 votes)
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Joanne7 hours ago
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Can I exclude the nutritional yeast?

Tim1 month ago
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I don’t have a steamer basket, can I boil the potatoes instead?

Elizabeth3 months ago
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How does a pound of potatoes transfer to cups? I don’t have a scale. Thank you

Wendy3 months ago
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5 Regular sized potatoes are generally equal to one pound.

Denise Deters4 months ago
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I love this recipe, I add 1 cooked carrot to give it the orange color. I have never put it in the freezer! Could I put it in a mason jar to freeze?

Meghna6 months ago
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I used some local potato variant (from India), added more vinegar and substituted garlic powder for garlic clove. Delicious 🙂

Iodine the Cat7 months ago
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Where had this recipe been all my life? If you blend up all the the potatoes equally, you wind up with an incredibly smooth and tasty sauce. Who knew? Thanks a kazillion for sharing this easy and versatile recipe.

Nicole8 months ago
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Very good! I blended it all because I didn’t really want it chunky. My daughter loved it on cauliflower and said it (on cauli) is now her favorite food :). I had to add a little more nooch to get it to the flavor I was imagining. I look forward to trying it in other ways (like on pasta or in a veg casserole). Thanks for the great recipe!

Cyd8 months ago
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Could you add a teaspoon or so of light miso to add more umami or would it be overpowering?

Amber8 months ago
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That sounds good to me! Start with less and add more to taste to make sure it doesn’t over power the sauce.

Kelly A Bayley9 months ago
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This is a delicious sauce that was so good that it got my children to smother an enormous amount of steamed broccoli with it and devour it. Win!!!

JOYCE10 months ago
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This cheese recipe is a game changer!!

Becky10 months ago
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Why can’t I add it to my Meal Planner?

Marly10 months ago
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Hi, what could I use instead of the yeast? I can‘t eat it because of histamine… thanks.

Des10 months ago
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The yeast is going to be the main source of cheesy/umami flavour so it’s probably going to taste pretty different but I would add miso paste starting at 1tbsp.

Yve10 months ago
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You could possibly use Chickpea flour

Kat10 months ago
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Buying plant based cheese can get expensive. This is not as cost prohibitive and makes a fair amount. I might have over mixed this a bit. It has a good rich, mouth feel…. I added some fresh chopped parsley for color and flavor. Would definitely try this in a veggie bake…

Margaret10 months ago
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Are the potatoes peeled?

Liz Turner10 months ago
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Yes, do peel the potatoes. —FOK editors

Becky10 months ago
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I think that’s Ground black pepper on the top of it in the picture.

Jeanne10 months ago
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If you are using Russet potatoes I’d peel them. The peels might mess with the mouthfeel of a sauce. I also throw a little carrot in with the potato to soften.
It makes the cheese sauce more of a cheese color, if that is important to someone you’re feeding.

Susan10 months ago
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Looks like the potatoes have not been peeled in the photo

Robin10 months ago
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We love this. It doesn’t taste like cheese, but also don’t have the fat that cheese has.
My husband loves it on toast.

Elaine11 months ago
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I can’t get Yukon gold potatoes where I live. What can I use as a substitute?

Patti6 months ago
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I use red potatoes, which are great tasting as a sauce also.

Johanna W Bisceglia11 months ago
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I’m sure you could use russet potatoes instead. I have another cheese sauce recipe and I’ve used both types in that one and I can’t tell the difference. Happy cooking!

Christine11 months ago
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Oh my gosh! So good. Poor over broccoli and cauliflower, add to pizza as a cheesy typing, dip veggies into or add to a veggie bake. So much potential

VeggieTater8 months ago
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Serry, as was said, they are pricey and filled with cheap, unhealthy junk. Are you aware this website exists to promote health???

Ashley10 months ago
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Serry… because plant-based cheeses in stores are typically made with a lot of oil, and are not very nutritious. This eliminates the need for oil and makes it not only healthier, but much lower in calorie density.

Serry10 months ago
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Just buy a plant base cheese… why go to all this trouble?

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects 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 DarshanasKitchen.com and follow her on Instagram for more.

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