Plant-based Basic Queso Sauce

I don’t remember eating a lot of queso sauce or dip growing up, even going to Mexican restaurants. I do remember my sister always liked to order cheese sauce and we ate a lot of macaroni and cheese. But I do not remember “cheese sauce” being an imperative in the kitchen.

When I went plant-based, I realized that queso sauce or a cheese dip was ubiquitous. Everyone has a variation. And yes, we need it! Who doesn’t love mac and cheese? Broccoli and cheese casserole? Potatoes au gratin? All those yummy Southern casseroles we take to potlucks and picnics are cheesy and creamy and I love them! But we can’t have them in their original state if we’re dairy-free. So this is my version.

My basic queso sauce does use potatoes and carrots. I learned this little trick when I lived in South Korea and volunteered for Seoul’s very first vegan festival. The local vegan burger joint made a nacho cheese sauce that I swear was exactly like the dairy version. So, so, so yummy! Their secret? Potatoes. So I incorporated potatoes into my version and have never looked back.

Pro Tip

Yukon Golds are a goldmine (pun intended) of extra creaminess in a queso sauce. For extra flavor depth, roast the potatoes and carrots instead of boiling—they’ll add a subtle caramelized sweetness that takes this sauce from great to gourmet.

Nutritional Highlights

• Half the calories and zero cholesterol compared to dairy-based cheese sauce.
• Potatoes and carrots pack some serious vitamins A & C and fiber; cashews add protein.
• Lower sodium & no preservatives—pure, whole-food ingredients only.

Cost Comparison

• For the same size as a jarred version, you’ll save over 50% per serving (roughly $2.50 for the homemade version. Upwards of $5-$6 for the jar.)
• Uses simple pantry staples—no pricey vegan cheese needed or ingredients with artificial additives

🌻Final Thoughts

This Plant-Based Cheese Sauce proves you don’t have to give up comfort to eat clean. It’s proof that the heart of Southern cooking—warm, familiar, and soulful—can shine just as bright in plant-based form.

Creamy Queso Sauce

This sauce hits that nostalgic note—smooth, rich, and “cheesy” with a hint of tang and color from turmeric. It’s comfort food redefined, perfect for mac and cheese, baked potatoes, broccoli bowls, or even drizzle-worthy nachos.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 90

Ingredients Method Notes

Ingredients

  

• 3 medium potatoes peeled and cubed
• 1½ cups carrots chopped
• 1 cup cashews soaked 2+ hours or boiled for 10 minutes
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp lemon juice
• 1 tbsp nutritional yeast
• ¼ tsp turmeric
• Salt to taste

Method

 

1. Add potatoes and carrots to a pot of water. Boil for about 15 minutes, until fork-tender.
2. Drain and transfer to a blender with soaked cashews, lemon juice, nutritional yeast, turmeric, garlic powder, onion powder, and salt.
3. Blend on high until velvety. Add a splash of hot water if needed for consistency.
4. Adjust salt or lemon to taste.
5. Serve warm over pasta, veggies, or nachos.

Notes

Sometimes I put cashews in it (makes is extra creamy), sometimes I add mustard for a bit of tang. And sometimes I add cauliflower for more antioxidants and fiber. There are a ton of ways to make this. Play around with it and adjust spices as desired. 

Note: I tend to use less nutritional yeast than other plant-based cooks because I think it can overpower the dish. Start with the measurements here and add to taste.