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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.

Vegan potato cheese sauce in a bowl surrounded by chunks of potato and garlic cloves

Ingredients

  • 1 lb. Yukon gold potatoes, 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 (13)

(5 from 5 votes)
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JOYCE1 day ago
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This cheese recipe is a game changer!!

Becky2 days ago
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Why can’t I add it to my Meal Planner?

Marly2 days ago
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Hi, what could I use instead of the yeast? I can‘t eat it because of histamine… thanks.

Kat3 days 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…

Margaret4 days ago
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Are the potatoes peeled?

Becky2 days ago
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I think that’s Ground black pepper on the top of it in the picture.

Jeanne3 days 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.

Susan3 days ago
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Looks like the potatoes have not been peeled in the photo

Robin4 days 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.

Elaine4 days ago
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I can’t get Yukon gold potatoes where I live. What can I use as a substitute?

Johanna W Bisceglia4 days 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!

Christine5 days 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

Serry3 days 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

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 DarshanasKitchen.com for more.

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