Potato and Cashew Vegan Cheese Sauce

American Cuisine · Sauces, Gravies & Dressings

Potato and Cashew Vegan Cheese Sauce

Potatoes, sweet potatoes, cashews, and nutritional yeast blend into a creamy dairy-free sauce for vegetables, pasta, and baked potatoes.
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Prep
10 minutes
Cook
20 minutes
Total
30 minutes
Serves
12 condiment portions

Bring it to the table

About this recipe.

Potatoes, sweet potatoes, cashews, and nutritional yeast blend into a creamy dairy-free sauce for vegetables, pasta, and baked potatoes.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 3/4 cup Yukon gold potatoes (Peeled & Diced)
  • 3/4 cup Sweet potatoes (Peeled & Diced)
  • 2 cloves Garlic
  • 1/4 cup Raw cashews
  • 1 tbsp Apple cider vinegar
  • 2 tbsp Nutritional yeast
  • 1/2 tsp Onion powder
  • 1/2 tsp Sea salt
  • 1/4 cup Extra virgin olive oil
  • 1/4 cup Water

Potatoes, sweet potatoes, cashews, and nutritional yeast blend into a creamy dairy-free sauce for vegetables, pasta, and baked potatoes.

Jump to Recipe

Blend until completely smooth

Tender potatoes and softened cashews are the starting point for a smooth sauce. Drain the cooking water first, then use the measured fresh water to control the texture. Add more only a spoonful at a time.

How to serve it

Spoon it over a baked potato, steamed broccoli, or cooked pasta. Warm it gently and stir often; a splash of water loosens leftovers as they reheat.

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The cooking plan

How to make Potato and Cashew Vegan Cheese Sauce.

  1. Cut both peeled potatoes into small, even cubes. Put them in a saucepan with the peeled garlic and raw cashews, cover generously with water, and bring to a boil. Lower the heat and simmer for 15–20 minutes, until the potatoes crush easily with a fork and the cashews have softened.

  2. Drain well. Let the vegetables stop steaming heavily, then transfer to a blender with the apple cider vinegar, nutritional yeast, onion powder, salt, olive oil, and the measured ¼ cup water.

  3. Blend until completely smooth, pausing to scrape down the sides. Add extra water 1 tablespoon at a time only if needed for blending or a pourable texture. Follow your blender’s instructions for warm ingredients; never seal hot contents in a personal blender.

  4. Return the sauce to the saucepan and warm gently, stirring. Taste and adjust seasoning before serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Potato and Cashew Vegan Cheese Sauce

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Potatoes, sweet potatoes, cashews, and nutritional yeast blend into a creamy dairy-free sauce for vegetables, pasta, and baked potatoes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 condiment portions
Course: Sauce
Cuisine: American
Ingredients Equipment Instructions Nutrition Notes

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Ingredients
  

  •  
    ¾ cup Yukon gold potatoes Peeled & Diced
  •  
    ¾ cup Sweet potatoes Peeled & Diced
  • 2 cloves Garlic
  •  
    ¼ cup Raw cashews
  •  
    1 tbsp Apple cider vinegar
  •  
    2 tbsp Nutritional yeast
  • ½ tsp Onion powder
  • ½ tsp Sea salt
  • ¼ cup Extra virgin olive oil
  • ¼ cup Water

Equipment

1 Mixing bowl
1 Blender
1 Spatula
1 Large pot

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Cut both peeled potatoes into small, even cubes. Put them in a saucepan with the peeled garlic and raw cashews, cover generously with water, and bring to a boil. Lower the heat and simmer for 15–20 minutes, until the potatoes crush easily with a fork and the cashews have softened.
  2. Drain well. Let the vegetables stop steaming heavily, then transfer to a blender with the apple cider vinegar, nutritional yeast, onion powder, salt, olive oil, and the measured ¼ cup water.
  3. Blend until completely smooth, pausing to scrape down the sides. Add extra water 1 tablespoon at a time only if needed for blending or a pourable texture. Follow your blender’s instructions for warm ingredients; never seal hot contents in a personal blender.
  4. Return the sauce to the saucepan and warm gently, stirring. Taste and adjust seasoning before serving.

Nutrition

Serving: 6ozCalories: 80kcalCarbohydrates: 6gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 103mgPotassium: 138mgFiber: 1gSugar: 1gVitamin A: 1197IUVitamin C: 3mgCalcium: 7mgIron: 0.5mg

Notes

Contains cashews (tree nuts). Use plain nutritional yeast and check packaged ingredients for your dietary needs. Yield depends on added water; divide the finished batch into 12 condiment portions. Refrigerate leftovers in a covered container within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3 days. Reheat cooked leftovers to 165°F.

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A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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