Protein-Packed Vegan Cheese Sauce

  • Author: Beth Hornback | Pass the Plants
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 cups 1x


Creamy, cheesy, and packed with vegetables and plant protein – yet completely vegan! You won’t believe this protein-packed vegan cheese sauce is healthy.



  • 2 cups yukon gold potatoes (peeled and diced (450 grams approx))
  • 1 cup carrots (peeled and diced (150 grams))
  • 1/3 cup red lentils (picked over and rinsed)
  • 1/3 cup rolled oats
  • 23 cloves garlic
  • 1/3 cup raw cashews (optional for extra creaminess)
  • 4 cups water
  • 1/2 cup nutritional yeast flakes
  • 2 Tablespoons miso paste (soy or chickpea)
  • 1 Tablespoon lemon juice or apple cider vinegar
  • 1 teaspoon salt


  1. In a 4 quart saucepan or larger, cover potatoes, carrots, lentils, oats, and garlic cloves with water. If using cashews, add at this point.
  2. Bring to a boil, then reduce to a low boil/high simmer for 10 minutes.
  3. Remove from heat and let sit for 5 minutes.
  4. Strain over a large bowl using a fine mesh strainer and return the solids to the pot or blender. Reserve the liquid for blending if needed.
  5. Reserve the liquid in case it is needed during blending.
  6. Add nutritional yeast, miso, vinegar, and salt, and stir to combine.
  7. Blend until creamy using either an immersion blender in the pot, or a standard blender. If the mixture is too thick, add reserved liquid 1/4 cup at a time until it can easily be blended.
  8. Adjust salt to taste, and serve as desired.


  • Calories: 230