There are a million vegan cheese sauce recipes out there- and the key is to find a base that you like and make it your own based on your tastes. I have tried many cheese sauces over the years, and this recipe is basically a from memory mix up of every cheese recipe I have liked. So, thank you to all the vegan bloggers or recipe creators out there- you are my inspiration for this.

This sauce is perfect for mac and cheese, or nachos, or baked potatoes. With that said, I will eat this cheese sauce on basically everything.

Let me know what you think of this recipe if you try it!

Nut-free Cheese Sauce

• 1 medium yukon gold potato, peeled, quartered
• 1 medium carrot, peeled, cut into three pieces
• 1/3 cup nutritional yeast 
• 1 tbsp spicy mustard
• 1 tsp each of garlic powder and onion powder 
• 2 tsp ground turmeric 
• salt and pepper
• 1 tbsp white vinegar 
• 1/2 tsp hot sauce
• 1/4-1/2 cup unflavored, unsweetened plant milk (or water) 

1. In a large pot of water, boil the potato and carrot until very tender. Remove from the water, and allow the vegetables to cool until you can handle them with bare hands.
2. Add the first 9 ingredients into a high powered blender, along with 1/4 cup of the plant milk or water to start. Blitz together for 2 minutes adding more plant milk or water a tbsp at a time until the consistency you desire is achieved. If you are making cheese for nachos, you’ll want it thicker. If you are making mac and cheese, you’ll want it a little thinner. Taste the cheese sauce and adjust seasoning if needed. Add more nutritional yeast for more cheesy flavor, more mustard or hot sauce for more spice, etc.
3. Pour cheese sauce into a pot and cook over medium heat for 5 minutes before serving.