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Get ready for vegan gold my friends — really, you’re going to want to put this Vegan Chipotle Cheddar Cheese Sauce on everything.
It is creamy, cheesy, and packed with the perfect amount of spice. And don’t worry, you won’t be able to taste the potatoes or carrots at all!
We love how versatile this sauce is, there are so many ways to serve it! Some of our favorites ways to serve it are:
- As a dip with some crackers and veggies
- In our 30-Minute Broccoli Cheddar Stuffed Potatoes
- Atop cooked elbow noodles to make chipotle mac and cheese!
- Alongside some french fries
- Trust me- you’re going to want to put this on everything.
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
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The Best Vegan Chipotle Cheddar Cheese Sauce (Healthy & Oil-free)
- Total Time: 30 minutes
- Yield: 8 servings
Description
Get ready for vegan gold– you’re going to want to put this Vegan Chipotle Cheddar Cheese Sauce on everything. It is decadent, creamy, cheesy, and packed with the perfect amount of spice!
Ingredients
- 2 cups peeled and chopped Yukon gold potatoes
- 1 cup peeled and chopped carrots
- 1/2 cup raw cashews
- 1 cup unsweetened almond milk (or non-dairy milk of choice)
- 1/2 cup nutritional yeast
- 1 chipotle pepper in adobo
- 3 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Black pepper to taste, if desired
Instructions
- Bring a medium pot of water to a boil, and place the potatoes, carrots, and cashews in once boiling. Simmer for about 20 minutes, or until fork-tender. Drain and transfer to a high-speed blender.
- Add the remaining ingredients into the blender and blend until completely smooth.
- Serve with your favorite crackers and veggies as a dip or use it as a cheese sauce over baked potatoes, french fries, steamed broccoli, etc.!
Notes
- If you have leftovers, store them in a sealed airtight container in the refrigerator for up to 4 days.
- To make this recipe nut-free, you can use 1/2 cup of great northern white beans or cannellini beans in place of the cashews, and a nut-free plant-based milk of your choice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition facts label provided by Nutri Fox.
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
Ok, I’m not vegan, however, I have friends that are. So I’ve been trying to incorporate more vegan recipes into my diet. I made this cheese sauce and it is ABSOLUTELY DELICIOUS! I think I like it better than regular cheddar cheese sauce. Ready to try it on several different dishes. Highly recommend you try this. Can the leftovers be frozen?
★★★★★
So happy to hear that, thank you! We haven’t tried freezing it, so it’s hard to say. Sorry about that.
Can other types of potatoes be used?
Yes, you can use any white potato 🙂
This Sauce is so good! For anyone who wonders how long it will stay good, I put it in two empty Glas jars and put the lit in while the Sauce was still hot. When I opened the Jar the lit popped and with this Method it sits in the fridge for a week now
★★★★★
Is the chipotle adobo in a can? Where can I find this ingredient from?
Yes it is in the can and it is in most generic grocery stores!
SO delicious! I put this sauce on roasted potatoes and it’s a keeper for sure. My non-vegan husband even liked it and suggested we put it on veggies tonight. 🙂
Is there a good substitute for the cashews in this?
You can use additional potatoes and carrots in its place. It will not be as rich but it will still be tasty!
Thank you so much for this recipe, I’m looking forward to trying it. My children are both vegan and i’m well on the way, super excited, thank you for your brilliant ideas and recipes!! MERRY Christmas with love!
Merry Christmas!
This is such a wonderful recipe! I found your recipe on Pinterest when Inhad a potato, carrot and luckily all the other ingredients. Fantastic! We had plant-based, extremely healthy nachos, using this scrumptious sauce with black beans, chopped, tomatoes, olives, scallions, and finely sliced red cabbage. So good. This recipe is a keeper. Thank you!
★★★★★
We are so glad to hear that you enjoyed this recipe! Thanks for sharing 🙂
I can’t wait to try this! Just wondering if I could use a Fresh jalapeño instead of the chipotle as I want to avoid citric acid from anything from a can?
We found a recipe online for 1 chipotle pepper in adobo, it uses: Mix 1 tablespoon tomato paste (or if you must – ketchup), 1 tablespoon cider vinegar, 1 teaspoon chipotle powder (or smoked paprika/cayenne powder mix), 1/2 teaspoon cumin, a pinch of oregano, a pinch of garlic powder, and a pinch of salt. Adjust these proportions to best fit your flavor and spiciness expectations. I cannot guarantee that this will result in the same flavor as I have not tested it out. Let us know how it goes!
Absolutely love love love this Chipotle cheddar cheese sauce! I can’t believe how amazingly good it tastes!
I matched all the ingredients in the recipe but ended up having extra sauce when everything was done. How long will it keep in the refrigerator?
★★★★★
Hi Donna, we are so glad you liked it 🙂 It will last in the refrigerator in a sealed container for about 4 days!
that’s terrific I couldn’t bear for it to go to waste! Thank you!
★★★★★
This is such a great recipe. It will be perfect for when I have my friends over for the weekend. Please, check out my blog at
http://www.mylifeingreens.com
This is so delicious and nutritious, we ate it all by itself, like soup!
★★★★★