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Creamy Non-Cheese Sauce

By Shirley Maddox
This is a vegan cheesy sauce recipe that is a good healthy alternative when you want a creamy sauce for something.

Prep time: 10 min
Cook time: 15 min
Total time: 20 min
Yield: 4 cups


  • 2 tablespoons shallots, peeled and chopped
  • 1/3 cup non-hydrogenated margarine
  • 1 cup Yukon potato, peeled and chopped
  • 1/4 cup carrots, peeled and chopped
  • 1/3 cup onion, peeled and chopped
  • 1 cup water
  • 1/4 cup raw cashews, washed
  • 2 teaspoons sea salt
  • 1/4 teaspoon garlic, minced
  • 1/4 teaspoon organic Dijon mustard, minced
  • 1 tablespoon lemon juice, freshly squeezed
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne
  • 2 tablespoons nutritional yeast (optional)


  1. In a saucepan, add shallots, potato, carrot, onion and water and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
  2. In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, and cayenne. Add softened vegetables and cooking water to the blender and process until perfectly smooth.
  3. Sauce can be used over pasta (Mac and Cheese), Nachos, etc.

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