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.

Print Friendly, PDF & Email


6 pings

  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.

  2. Tracey says:

    Do you happen to have instant-pot instructions for this recipe?

    1. Becky says:

      Hi Tracey and Tami,

      There is instant pot instructions for very similar recipes online and on facebook Instant Pot Vegan Recipes group. 🙂

      1. Tami says:

        Becky – that is so good to know – I will have to take a look!

        Happy Healthy Cooking,


  3. Michelle Godfrey says:

    I just made this with a few small changes….I didn’t have enough carrots so I used sweet potato. Also used 2 roasted shallots instead of onion powder and 2 roasted garlic cloves! Simply amazing and delicious! Thank you thank you! I am brand new to WFPB and loving it! Although it is taking much effort and time dedicated to the plan….FOOD!!! I suspect it will get easier with less time spent in the kitchen, shopping and planning ☺

    1. Tami says:

      I love your changes – sounds wonderful. It is a learning curve but does get easier over time. Thank you for sharing your success with this recipe! Happy Cooking!

  4. Maureen says:


    Can you use this sauce for Mac and Cheeze?

    1. Tami says:

      Hi Maureen – I haven’t used it for Mac and Cheeze so I can’t answer that!

    2. Becky says:

      Hi Maureen and Tami,

      You sure can use this for mac and cheeze! I make a very similar recipe where you use 1 1/4 to 1 1/2 cup of the cooking water for making the sauce. It also calls for cashews, but uses fresh onion, no paprika,cayenne pepper or coconut aminos, but a little bit of salt. Now that I’ve seen this recipe I want to make it without cashews for a lower fat option!

      1. Tami says:

        Hi Becky – thank you for sharing your experience with cheeze sauce! So good to know. I really like the lower fat option that this recipe offers for those of us who need to limit our fat intake.

        Happy Healthy Cooking,

  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! […]

  4. Air Fried Garlic Mashed Potato Balls & Stuffed Mini Bella’s -No Oil » Nutmeg Notebook says:

    […] and air fried them. Holy Moly are they ever tasty. To guild the lily just a bit I made a batch of Donna’s Vegan Cheeze Sauce to dip them in – […]

  5. Another Whole Food Plant Based Batch Cooking Day » Nutmeg Notebook says:

    […] for easy cleaning. Waffle potatoes can be topped with many different toppings. Taco Lentils and Donna’s Vegan Cheeze Sauce is scrumptious. Hummus, salsa, chili – top them with whatever floats your […]

  6. Tacos with Jicama Tortillas » Nutmeg Notebook says:

    […] perfect. It was good as a topping on baked potatoes too! If you want a cheezy sauce I suggest using Donna’s Vegan Cheeze Sauce – it’s our favorite vegan cheeze […]

Leave a Reply to Tacos with Jicama Tortillas » Nutmeg Notebook Cancel reply

Your email address will not be published.