Vegetable Cheese Sauce

I pour this stuff on everything! Top on potatoes, dollop on burgers, dip in broccoli, swirl into a bisque. This low fat, and oil-free cheesy sauce will be your next go-to.



  • 3 carrots, peeled and chopped into thirds
  • 1 russet potato, peeled and chopped into large sections
  • 1/2 white onion, peeled and roughly chopped
  • 1/2 cup regular soy milk
  • 1/4 cup nutritional yeast flakes
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon sea salt
  • 1/4 turmeric powder





Heat up water in a sauce pan over high heat. Bring to a boil and allow the carrots, potato and onion cook for about 10 minutes. Drain and transfer to a blender. Add in the remaining ingredients. Blend until creamy. Adjust to taste and serve.

Will keep in a covered container in the fridge for about a week. Re-heat on stove top, stir well and serve again.

Makes approx 1 1/4 cups.

Serves 4

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