Photo of nachos with vegan potato carrot cheese sauce
| |

Potato Carrot Cheeze Goodness

I admit, I resisted jumping on the the potato-carrot-cheese-sauce bandwagon. I’ve tried every kind of homemade cheeze sauce–squash, cauliflower, and the trusty cashew. I’ve made semi-soft almond cheeze and faux brie and smokey cheddar. Some of them are pretty good but, I now have to admit, nothing has the versatility and yumminess of the potato carrot sauce.

I resisted the recipes I saw for several reasons. Many call for instant mashed potatoes, which I don’t use. Some claimed that only russet potatoes, which aren’t common in our markets, could be used or the sauce would fail.

Pizza with potato carrot cheeze sauce

Then I saw a graphic showing how simple the sauce is to make, so we gave it a try. Something was missing, though: a bit of sharpness or tang. A touch of vinegar solved that.

We tried the sauce on pizza, on vegetables, on pasta, and on nachos. It was a resounding success.

And it’s so easy.

Since I first posted this recipe, I’ve change the method I use to make it, using the InstantPot. The sauce that was easy before is now super easy.

This recipe makes about 4 cups (8 servings).

Potato Carrot Cheese Sauce

Course: Cheeses, Sauces
Cuisine: Vegan
Servings: 8
Calories: 124kcal
Author: Singing Vegan


  • 4 potatoes chopped (about 2 cups)
  • 1 carrot chopped (about 1 cup)
  • 1/2 onion chopped (about 1/2 cup)
  • 2 cups water
  • 1/2 cup cashews raw–or macadamia nuts
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 1/2 tsp turmeric
  • 1 tsp salt
  • 2 tablespoons nutritional yeast
  • 2 tablespoons apple cider vinegar
  • Optional seasonings red pepper flakes for nachos, Italian seasoning for pizza, or a couple drops of liquid smoke


Stovetop Method

  • Place the potatoes in a large saucepan and cover with water. Bring to a boil and boil for two minutes.
  • Add the carrots. Boil for five more minutes.
  • Add the onion. Boil for seven more minutes or until the onion is soft.
  • Place the boiled vegetables in the blender. Add one cup of the boiling liquid, onion powder, garlic powder, cashews,salt, nutritional yeast, and apple cider vinegar.
  • Blend on high speed, adding the liquid a little at a time until the sauce is smooth.
  • Add seasonings to taste.

InstantPot Method

  • Place all ingredients except the vinegar and final (optional) seasonings in the InstantPot and stir to mix.
  • Use the manual setting and set the time to 5 minutes.
  • After 5 minutes, release the pressure and remove the lid.
  • Allow the cooked ingredients to cool about 10 minutes.
  • Place everything in a blender, add the vinegar, and blend until smooth and creamy.


Pour it over everything! Spread it on toast! Add it to soups!


Calories: 124kcal | Carbohydrates: 19g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 312mg | Potassium: 576mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1274IU | Vitamin C: 13mg | Calcium: 43mg | Iron: 4mg

Did you make this recipe? Please rate and review, which helps others find the recipe.

Post your photo to Instagram and tag @singingvegan and hashtag #singingvegan.

Share this post!


Leave a Comment

Your email address will not be published.

Recipe Rating