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Donna’s Vegan Cheeze Sauce

Donna's Vegan Cheeze Sauce Nutmeg Notebook

Donna’s Vegan Cheeze Sauce
Nutmeg Notebook

I am super excited to share this recipe with you all today! In the past two years since moving to a plant based diet I have tried many vegan/plant based cheese sauce recipes. Some of them were down right awful and others were just okay. That all changed when my friend Donna Weifert shared her vegan cheeze sauce recipe that we have dubbed Donna’s Cheeze Sauce. This sauce is so delicious that I even made a batch of it to take in the cooler on our vacation. It has the most delightful cheezy flavor. The texture is thick like a rich cheese sauce. It heats up without separating and its a gorgeous color. Donna’s recipe calls for items you most likely have in your vegan/plant based pantry and freidge so you can whip up a batch of this miracle sauce right now! This is an oil free, dairy free, cholesterol free, low calorie cheeze sauce. What more could you want?

Donna’s Vegan Cheeze Sauce

  • 2 cups white potatoes, diced large
  • 1 cup carrots, diced large
  • 3/4 cup water
  • 2 teaspoons Coconut Aminos – leave out for salt free
  • 1 Tablespoon fresh lemon juice (or more)
  • 1/2 cup Nutritional Yeast (this gives it a cheezy flavor)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon smoked paprika
  • dash of cayenne pepper

Boil the potatoes and carrots until soft and drain. (I have also steamed them, microwaved them or used leftover baked potatoes and leftover cooked carrots.) Place the cooked potatoes and carrots and the rest of the ingredients in a high powered blender and blend until smooth. Add more water if its too thick. If it’s too thin add a little more potato.

* If you want to make a nacho cheeze sauce add as much diced jalapeno to the mixture as you can handle!

Store in the fridge. It lasts for a week or more – but you will most likely eat it all up before then!

This cheeze melts beautifully.

Thank you Donna for a fabulous recipe!

Recipe by Donna Weifert and shared with her permission.

See where I posted about how I use this cheeze sauce here.


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2 comments

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  1. Terri Cole says:

    Hi Tami! The 4th ingredient just says “2 teaspoons”. Is that a typo or is there actually an ingredient missing? I’m looking forward to try this sauce. I’ve been seeing veggie based cheeze sauces but haven’t tried one yet. The color and texture look really lovely!

    1. Tami says:

      Terri thanks for pointing that out – it was just a typo! Love this cheeze sauce and hope you do too! Be sure to come back and let me know.

  1. Mexican Stuffed Baked Potato & Bean & Rice Burritio Bowl » Nutmeg Notebook says:

    […] « Donna’s Vegan Cheeze Sauce […]

  2. Easy Whole Food Plant Based Batch Cooking » Nutmeg Notebook says:

    […] of my favorite quick meals is to top a potato with black or pinto beans, frozen corn, salsa and  Donna’s Cheeze Sauce. I could eat that every day! Believe it or not oil free hummus is awesome on top of a hot baked […]

  3. My first Cooking Video! » Nutmeg Notebook says:

    […] Donna’s Cheeze Sauce is a recipe that my friend Donna came up with and it’s the best plant based home made cheeze sauce I have tasted. You will want to use it on your baked potatoes, your veggies and as a dip for oven fries! […]

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