Vegan Mac and Cheese Sauce


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Vegan Mac and Cheese Sauce

This is my go to vegan plant based Mac and Cheese Sauce. I often use the leftovers as a Nacho Cheese Dip.  I love this recipe because it is easy, requires minimal ingredients and minimal time. Another win win in my book. Enjoy!


  • 2 Cups Yukon Gold Potatoes
  • 1 Cup Carrots
  • 1/2 Cup Nutritional Yeast
  • 1/2 Cup Water Use water from the boiled potatoes and carrots
  • 1 Tsp Onion Powder
  • 1 Tsp Garlic Powder
  • 1 Tbsp Lemon Juice
  • 1/2 Tsp Cayenne Pepper Optional
  • 1/4 Cup Raw Cashews Soaked Optional
  • 1 Tsp Braggs Liquid Aminos Optional


  1. If using cashews, chop them up finely and soak them right away.

  2. Dice potatoes and carrots and boil them until soft.

  3. Once potatoes and carrots are soft, drain, saving some of the water.

  4. Add all ingredients into blender. If using cashews, drain those and add to blender at this time. Blend until cheese is extremely smooth. This cheese can be stored in a refrigerator for up to a week.


Watch the instruction video for this Potato Carrot Mac and Cheese Sauce here:

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Angie - August 9, 2017

Hello! I wanted to see if I could substitute cashew milk for the part where raw cashews are called for? I can’t wait to try a couple of your recipes.
I am a “new” vegan and trying to find some recipes that my family will enjoy.

Thank you 👏🏻

    Nurse Kristin - August 9, 2017

    Hi Angie, great question! I wouldn’t use cashew milk. I think the milk would make the sauce too thin. Some nut based milks also taste a little sweet, even the unsweetened milks. I think this would take away from the flavor and consistency of the sauce. You can also make the sauce without cashews. It is great both ways. Enjoy!

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