Vegan Cheeze Sauce

Hey everyone!

Sorry for taking so long for another post, I broke my computer charger and then went out of town. Alas, I have bought a new charger and I am back home preparing myself for a crazy week to come at work! How’s December going for you? I hope that you are receiving extra love during this time of year; if you aren’t feeling fulfilled with love, know that I love you and am here for anything you may need!

Okay, enough about that, time for the recipe! This cheeze sauce is the best I’ve had as a vegan and I have been perfecting this recipe for months now, so I’m VERY excited to introduce it to you. The best part about this recipe is how cheap and easy it is to make. Believe it or not, this recipe is made primarily from root vegetables! Craaaazy. Before I get into this lovely recipe, I would like to talk a little bit about the ingredient that makes this recipe and any cheese substitute recipe cheesy: nutritional yeast.

Nutritional yeast is exactly as it sounds, it’s a yeast and it’s nutrient-rich. But how is that? Nutritional yeast is not what you would buy at a store for a baking ingredient like fast-activating yeast because it is deactivated and wouldn’t provide any rise to your doughs that you’re making. Nutritional yeast is a flaky yeast that has been fortified (meaning the distributor adds vitamins/minerals to a product) with B-vitamins. The B vitamins that are found most often in nutritional yeast are riboflavin, niacin, thiamin, B6, folic acid and pantothenic acid. Sometimes it has B12 added to it. So what are these B vitamins good for?

  1. Riboflavin and niacin are both important vitamins used for most of our metabolic processes. We wouldn’t be able to convert glucose to energy for our cells to use which would be fatal if we couldn’t do that.
  2. Thiamin (sometimes written as thiamine) is important because we cannot make thiamin in the body and without it, we would develop disorders including brain disorders and body inflammation/pain.
  3. Vitamin B6 is important for building hemoglobin which is an important protein in our red blood cells that carries oxygen to all of our organs in order for metabolic processes to occur like I mentioned with riboflavin and niacin.
  4. Folic Acid/Folate are especially important for pregnant women, but important for everyone nonetheless. Folic acid is important for DNA repair and building, which is necessary for every second of everyday.
  5. Pantothenic Acid is important as well for metabolic processes mostly.
  6. Vitamin B12. The vitamin will all the controversy for consumption especially in vegans. Vitamin B12 is a very unique vitamin because it has a lot of activity in the brain. The issue with deficiency of this vitamin is that you could develop dementia from the brain neurons (the small unit of a brain that sends messages to every part of the body in order to make muscles move, eat, feel emotions, etc) decomposing. Do not fear, though, our body can hold a lot of B12 in your liver and it can be stored there for years because you don’t need much each day to carry out specific processes.

For all of these– and any– vitamins, there is a reason they exist and why we need to consume them. For the most part, our government has made it a priority to fortify foods with a good majority of these vitamins, so getting enough of these vitamins shouldn’t be an issue so long as you eat some types of cereal, grains, breads, or pastas (or nutritional yeast) at least once a day. For vitamin B12, there are PLENTY of sources to come by including spirulina (great to add to a smoothie or take in pill form), fortified foods, store-bought nut milks, and if all else fails there are copious amounts of vegan B12 supplements out there. Be sure to take it at most 4 times per week, as you don’t need it every day since our body stores grams and we only need milligrams a day (1 gram= 1000 milligrams).

*Disclaimer: If you start taking a B-complex supplement or consuming more nutritional yeast than normal, don’t be worried if your urine is vibrant, highlighter yellow. B vitamins are water-soluble meaning they are attracted to water and our blood/urine is primarily water-based making it easy to get rid of, if too much is consumed.*


Prep Time Cook Time Total Time
10 minutes  10 minutes 20 min

Makes 6 cups


4 russet/yellow potatoes, peeled and cubed

1 carrot, peeled and chopped 

1 yellow/sweet onion

5 cloves garlic (use as much or as little as you want)

8 c water, for boiling the potatoes and carrot (save water after done boiling)

1 c nutritional yeast (mmm CHEESY)

2 Tbsp olive oil

1 Tbsp salt (less if you want, but brings out the flavor)

Pepper to taste

OPTIONAL: 10 drops truffle oil


  1. Start by bringing your 8 cups of water to boil in a large saucepan. 
  2. While that gets going, wash and peel the potatoes and carrots. Chop the carrots rather largely and the potatoes in large cubes.
  3. When the water is boiling, add the carrots and potatoes to the water and set a timer for 6 minutes.
  4. Peel the onion and garlic cloves. Cut the onion into large pieces/chunks and leave the garlic in clove form.
  5. After the timer goes off, add the onion to the potatoes and carrots. You may add the garlic if you would like and prefer a less spicy garlic. However, I leave it raw and it never gets spicy once the cheeze is made. Set timer for 5 more minutes.
  6. When the potatoes and carrots can easily be stuck by a fork, turn off the heat source. 
  7. Using a colander in a bowl that can catch the liquid (as shown below), strain the vegetables out of the water and place them in a blender.img_1791.jpg
  8. Add about 1 cup of the boiled vegetable water to start, but you may need more once you add everything in. 
  9. Add the rest of the ingredients. The truffle oil is strong, but it brings a lot of flavor out in this cheeze sauce and I would never go without it again for this recipe. 
  10. Blend until smooth. If the mixture is struggling to mix in the blender, add more of the boiled in 1/4c increments until you get the desired consistency.
  11. ENJOY!! I love this as a homemade mac n cheese sauce, on nachos, and on tacos. It’s good anywhere you would put cheese on something! 


Spanish rice, black beans and cheeze sauce tacos

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