Taco Vegan Cheese Sauce
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Cheese Sauce (cashew free)

Author: Shelly Hughes
Vegan Cheese Sauce made with out cashews and very versatile for nachos, tacos or any cheeesy sauce
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  • Instant Pot
  • Vitamix


  • 2 potatoes Yukon Potatoes, Russet, Red or potatoe of choice
  • 1 cup chopped carrots
  • 1/4 cup nutritional yeast
  • 1 cup unsweetened non dairy milk Almond is my preference, you can use soy, hemp,
  • 1 cup water
  • 1 cup salsa
  • 2 tbsp corn starch
  • 1 tbsp lemon juice
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper
  • 1/4 tsp salt optional


Instant Pot Potato & Carrot Prep

  • Instant Pot...Add in the potatoes with skins on and add carrots with 2 cups of water and set the Instant Pot for 20 minutes with a natural release. (I added extra potatoes to use later if I am using the Instant Pot)

Stove Top Potato & Carrot Prep

  • Stove Top:Add potatoes and carrots to a pot of water and bring to a boil. Boil potatoes and the carrots until fork tender. 30-40 minutes

Cheese Sauce Instructions:

  • Once the potatoes and carrots are cooked add into a Vitamix or high powered blender. Add in the rest of the ingredients. Blend fro 1-2 minutes.
  • Pour the sauce in a pan on medium heat and stir constantly and bring to boil to thicken up. Stir for about 3-5 minutes. Serve.
  • The sauce can be stored in the refrigerator for about 4-5 days. You can also freeze the sauce and use as needed.


You can use either the Instant Pot (Pressure Cooker) or stove top method to prepare the carrots and the potatoes.