Cheeseless Cheese Sauce

Cheese Pasta

Whether you’re wanting a tasty dip, a sauce to pour over jacket potatoes or a creamy addition to oven baked macaroni … this super easy cheeseless cheese sauce is full of flavour, minus dairy.

I often make savoury sauces using cashew cream and nutritional yeast, but this beauty is not only dairy free, it also contains three vegetables and tons of nutrients.


1 large sweet potato

1 large carrot

Half a white onion

1 clove of garlic

4 heaped tbsp nutritional yeast

2 tbsp olive oil

Juice of half a lemon

Pinch of celery salt

Pinch of salt

Cheese spaghetti


Peel and roughly the potato, carrot, onion and garlic. Add to a pan of water and boil until soft

Place the boiled veg into a high speed blender (a Ninja will get everything perfectly smooth)

Add the nutritional yeast, 2 tbsp of olive oil, the juice of half a lemon, 50ml water and season with celery salt, salt and pepper

Blitz everything together until it forms a smooth, creamy, thick sauce. You may want to add more water if the sauce is too thick. Season again with salt and pepper and blitz to combine

Serve as a dipping sauce or with garlic mushrooms and rice pasta

2 thoughts on “Cheeseless Cheese Sauce

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