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Vegan Cheese Sauce Recipe (No Nuts!)

This vegan cheese sauce is made with no nuts and is deliciously cheesy, creamy, and with a hint of spice making it the perfect cheese sauce for nachos, chips, or any other meal you want to add a bit of a cheesy taste to!

Whenever non-vegan people find out I’m vegan, the most common response I get is but how do you live without cheese?!

The answer is: pretty easily, actually.

I will admit though, of all the amazing vegan products currently available in the shops, vegan cheese is still a very hit and miss market. Some are amazing, while others just leave a weird after-taste in your mouth.

I’ve dabbled with vegan cheese sauces in the past, mainly trying a cashew-based sauce which is great – but always fails the test when I try to convince non-vegans to try it.

So when I saw these recipes using a base of potatoes and carrots floating around, I had to try it.

I added nutritional yeast for a cheesy taste, and jalapenos to give my cheese sauce the perfect ‘kick’.

I convinced my Dad, who is about 80% vegetarian and 20% meat-eater, to try the sauce without telling him what was in it, and he gave it a big thumbs up, which makes it well and truly non-vegan approved in my book!

Making a nut-free vegan cheese sauce

This vegan cheese sauce is made from a base of boiled potatoes and carrots. I know, kind of crazy, right?!

Then, I added cooked minced garlic, nutritional yeast, jalapenos and jalapeno juice, plant-based milk, seasoning, and a little tapioca flour to thicken it up.

Blend everything together and voila! A gorgeously creamy, cheesy sauce that’s perfect for using as a dip, or pouring over a main meal for a deliciously spicy, cheesy sauce.

This sauce could go great, for example, with my vegan chili sin carne recipe.

Vegan Cheese Sauce (Nut Free!)

Vegan Cheese Sauce (Nut Free!)

Yield: 3-4 portions
Prep Time: 5 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 30 minutes

A creamy, cheesy, slightly spicy vegan cheese sauce containing no nuts! Made from potatoes and carrots, this cheese sauce is actually healthy too!


  • 4 medium potatoes, peeled and cubed
  • 3 medium carrots, peeled and cubed
  • 2 tbsp nutritional yeast
  • 5 jalapeno slices plus 1 tbsp of the water from the jar
  • 1 tsp oil
  • 1 tsp minced garlic
  • 100ml plant based milk
  • 1 tbsp tapioca flour (sub for corn flour)
  • salt and pepper


  1. Boil your carrots and potatoes in a saucepan until soft (1~15 minutes), then drain and set aside to cool
  2. In the same saucepan, heat your oil and add the garlic, saute until fragrant and golden
  3. Add all the ingredients to a blender and blend until smooth
  4. Taste the sauce and adjust seasoning and spice as necessary
  5. Enjoy straight away, or refrigerate and simply re-heat and pour over anything you want!


This sauce will keep for around 4 days in the fridge, and is great for pouring over anything you want to make cheesy, but is also amazing as a spicy, cheesy dip.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 223Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 128mgCarbohydrates: 45gFiber: 6gSugar: 4gProtein: 8g

Nutritional information is not always 100% correct.

Did you make this recipe?

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*Recipe adapted from Alisa Fleming’s nut-free cheese sauce in Go Dairy Free, which actually omits the potatoes and uses more oil and starch.

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Friday 25th of November 2022

We made this as a dip for Thanksgiving apps. I must have used big potatoes, because it did taste potato-ey. Next time I will use one less potato. We also about doubled the jalapenos because we wanted more a nacho dip than a cheese dip, YUM! Thanks for the post!

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