This Cashew Cheddar Cheese Sauce is made with just a few simple ingredients (no tapioca starch!), yet is decadent, creamy, cheesy, and packed with the perfect spice! All you need is 30 minutes to make this easy recipe.
Key Ingredients You’ll Need
- Yukon gold potatoes: The creaminess of Yukon gold potatoes makes the best vegan cheese sauce consistency. Don’t worry, you won’t taste the potatoes at all!
- Carrots: Adds color, a hint of sweetness, and additional creaminess to the sauce.
- Raw cashews: Adds richness, creaminess, and a velvety mouthfeel that mimics the smooth texture of dairy cheese sauces. Just make sure to use raw cashews with no additives.
- Almond milk: We like to use our Homemade Almond Milk because we find it to be more creamy than store-bought varieties, but feel free to opt for your favorite unsweetened store-bought version.
- Nutritional yeast: Adds a cheesy, umami flavor and healthy dose of B vitamins without any dairy! If you’re shopping for nutritional yeast flakes for the first time, look near the spices. Our favorite brand is Bragg’s.
- Chipotle pepper in adobo: Many cashew cheddar cheese sauces are plain, but we love the added kick of a chipotle pepper! Depending on your spice preference, you may prefer more or less chipotle in adobo. Don’t be afraid to experiment!
- Fresh lemon juice: Adds a bright acidity that balances the creaminess and fats. Apple cider vinegar is a good alternative if needed.
- Spices: A simple blend of salt, black pepper, garlic powder, and onion powder tie all the flavors together!
How to Make Chipotle Cashew Cheddar Cheese Sauce
- Boil the potatoes, carrots, and cashews. Bring a medium pot of water to a boil. Once boiling, add the potatoes, carrots, and carrots. Simmer for 20 minutes over medium heat or until the potatoes and carrots are fork-tender and the cashew nuts are softened.
- Transfer to a high-speed blender. Once the potatoes and carrots are easily pierced with a fork, drain the excess water and transfer the potato medley to a high-speed blender.
- Add remaining ingredients. Add in the unsweetened almond milk, nutritional yeast, chipotle pepper in adobo, lemon juice, sea salt, garlic powder, onion powder, and black pepper. Blend on high until completely smooth.
- Serve. Enjoy this vegan cheese sauce while warm or at room temperature, as desired.
Find the full printable recipe here: The Best Chipotle Cashew Cheddar Cheese Sauce
