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    Home » Recipes » Dips, Dressings, Sauces and Spreads

    Easy Vegan Cheese Sauce

    Published: Aug 20, 2018 · Modified: Aug 28, 2020 by Jenn Sebestyen

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    A delicious easy vegan cheese sauce from Go Dairy Free by Alisa Fleming. It’s just one of over 250 recipes to help you live your best dairy-free life possible. 

    Close up overhead view of a plate of rotini noodles mixed with vegan cheese sauce and sprinkled with parsley.

    This ultra creamy, beautiful Easy Orange Cheesy Sauce is just one of over 250 recipes in the 2nd edition of Go Dairy Free by Alisa Fleming. If you have ever thought about cutting dairy from your life for whatever reason, this is the book for you!

    Keep reading for a full review of the book and to get the recipe for this easy vegan cheese sauce that you’ll want to drizzle over everything!

    Go Dairy Free cookbook next to a bowl of mac and cheese and a bowl of vegan cheese sauce.

    Alisa Fleming has lived with a dairy allergy her entire life and she’s been leading the dairy-free movement online for over a decade.

    She’s the founder of the website Go Dairy Free, an online magazine she runs with her husband, featuring recipes, product reviews, and news all relating to a dairy-free lifestyle.

    I had the pleasure of meeting Alisa in person last year. She is sweet and fun and full of knowledge about a dairy free life. Her recipes are always spot on and delicious!

    Bowl of mac and cheese in front of a bowl of vegan cheese sauce next to a plate of broccoli drizzled with the sauce.

    Go Dairy Free

    Go Dairy Free: The Ultimate Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living will be like your bible for all things dairy-free.

    It’s not just recipes, but a handy resource for navigating food labels, grocery stores and restaurants as well. There is also plenty of info about allergy testing.

    Every single recipe is either already vegan or has a vegan option. Many are gluten-free or easily adaptable.

    Whether you are new to the dairy-free lifestyle, simply wanting to cut back on your dairy consumption, or a seasoned pro who’s been living dairy-free for years, you will benefit from having this book in your collection. And I guarantee you’ll be turning to it time and time again!

    Photos reprinted with permission from Alisa Fleming

    Take a Peek Inside

    Go Dairy Free is broken down into 5 sections.

    Section 1 ~ Understanding Dairy & Dairy Free From a Health Perspective

    This section explains exactly what dairy is and breaks down all the different allergies and intolerances associated with dairy and how to recognize them. If you need to know how to go about testing for an allergy, she’s got you covered there, too.

    It is also in this section where you’ll find out how to get enough calcium and maintain strong bones all without dairy.

    Section 2 ~ Eating Away From Home

    Here you’ll find out to survive eating out, traveling and attending social events while living dairy-free.

    Section 3 ~ Grocery Shopping & Preparing Your Kitchen

    It’s all about the grocery store. Decoding food labels, shopping list inspirations, grocery tips, and how to equip your kitchen to make this lifestyle easy.

    Section 4 ~ All You Ever Wanted To Know About Dairy Substitutes

    All your questions answered about milk alternatives, butter substitutes, and cheese, chocolate & creamer tips.

    Section 5 ~ The Recipes

    My fave section!

    Photos reprinted with permission from Alisa Fleming

    The Recipes

    Here is a sampling of some of the recipes you’ll find in Go Dairy Free.

    Milking Plants ~ Simply Seed Mylk; Clean Rice Mylk; Unassuming Oat Mylk

    Cream of the Crop ~ Happy Hemp Creamer; Coconut Creme Fraiche; Instant Whipped Butter

    Cheesy Alternatives ~ Cottage-Style Cheese; Melty Mozza Cheese; Sliceable Sandwich Cheeze; and Easy Orange Cheesy Sauce, the vegan cheese sauce featured at the end of this post!

    Blends to Brews ~ Just Peachy Power Smoothie; Instant Vanilla Chai Latte; Classic Hot Cocoa

    Rice & Dine! ~ Instant Berry-Banana Yogurt; Baked French Toast Sticks; Breakfast Cookies

    Bakeshop Bites ~ Cinn-Full Overnight Cinnamon Rolls; Raised Glazed Donuts; Strawberry Danish Scones

    Fresh Bread ~ Iced Lemon Loaf; Whole Grain Sandwich Bread; Simply Slider Buns

    Snack On This ~ Chewy No-Bake Granola Bars; Chocolate Peanut Butter Oat Cups; Easy Cheesy Crackers;

    Lay It On Thick ~ Pizza Dip; Five-Star Ranch Dressing; Kickin’ Chipotle Dressing

    Soup For The Soul ~ Classic Condensed Cream of Mushroom Soup; Curried Cauliflower Bisque; Creamy Potato Miso Soup

    Pizza Night ~ White Cheeseless Pizza; Ancient Grain Pizza Crust; Roasted Tomato Pizza Sauce

    So Many Pasta-Bilities ~ Almost Too Easy Alfredo; Creamed Spinach Pasta; Lasagna Bechamel

    More Marvelous Mains ~ Guacamole Enchiladas in Red Sauce; Deconstructed Falafel Bowls with Tahini Sauce; Hawaiian Teriyaki Bowls

    Warm Sides ~ Mashed Potatoes & Miso-Mushroom Gravy; Blackstrap Barbecue Beans; Creamy Poblano Baked Risotto

    The Cookie Jar ~ Coffeehouse Cookies; Raw Cookie Dough Bites; Lemon Streusel Squares

    Take The Cake ~ Banana Crumb Coffee Cake; Simply Wonderful White Cake; Fudgy Chocolate Frosting

    Pudding, Mousse & Pie, Oh My! ~ Double Chocolate Pudding; Key Lime Mousse Pie; Maple & Brown Sugar Apple Crisp

    Ice Cream Social ~ Fresh Strawberry Ice Cream; Mint Stracciatella; Chocolate Magical Shell

    Sweet Everythings ~ Anytime Truffles; White Chocolate; Peanut Butter Chips

    This is just the tip of the iceberg of what you’ll find in the pages of this book. It really is one of the most powerful resources available for anyone living, or considering, a dairy-free lifestyle.

    Vegan cheese sauce drizzled over cooked broccoli on a white plate.

    How to serve

    Besides turning this beautifully orange easy vegan cheese sauce into a creamy, delicious, dairy free mac and cheese, we also tried it over steamed broccoli.

    I also think it would be fantastic over baked or roasted potatoes or as a dip for tortilla chips!

    Be sure to get your copy of Go Dairy Free asap so you can be on your way to all sort of dairy free deliciousness too!

    Front view of a bowl of mac and cheese in front of a bowl of vegan cheese sauce.

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Close up overhead view of a plate of rotini noodles mixed with vegan cheese sauce and sprinkled with parsley.

    EASY ORANGE CHEESY SAUCE

    Alisa says, “This is my go-to cheesy sauce base since it’s so darn easy to make, and it’s easily adaptable to taste. The carrots add a wonderful orange hue, a touch of body, and just the right amount of natural sweetness to brighten the flavors without overpowering. The smoked paprika adds a “barbecue” vibe as my husband puts it, and is completely optional.”
    5 from 7 votes
    Print Rate
    Course: Entree, Pasta, Sauce
    Cuisine: dairy free, gluten free, nut free, refined sugar free, soy free, vegan
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 6
    Calories: 220kcal
    Author: Jenn Sebestyen

    Ingredients

    • 2 cups water
    • ¾ cup chopped soft-cooked carrots
    • 6 tablespoons grapeseed oil (rice bran or other neutral-tasting oil will also work)
    • ¼ to ⅓ cup nutritional yeast flakes (to taste)
    • ¼ cup cornstarch (or arrowroot starch or ⅓ cup all-purpose flour)
    • 1 tablespoon lemon juice
    • 1 ½ teaspoons salt (plus additional as needed)
    • ½ teaspoon paprika
    • ¼ teaspoon onion powder
    • ¼ teaspoon garlic powder
    • ¼ teaspoon smoked paprika (optional)
    • pinch cayenne pepper
    • ½ to ¾ cup unsweetened plain dairy-free milk beverage

    Instructions

    • Put the water, cooked carrots, oil, nutritional yeast, starch or flour, lemon juice, salt, paprika, onion powder, garlic powder, smoked paprika (if using), and cayenne in your blender. Blend until all of the carrot bits have vanished and the mixture is smooth, about 2 minutes.
    • For the smoothest results, pour the liquid through a fine-mesh sieve (to remove any little carrot bits) into a medium saucepan.
    • Place the saucepan over medium heat and whisk continuously until the sauce begins to thicken, about 3 to 5 minutes.
    • Slowly whisk in the milk beverage as needed to reach your desired consistency.
    • Add more salt, to taste, if needed. I often add another ⅛ teaspoon.
    • This sauce is best used immediately, but it can be cooled completely and stored in an airtight container in the refrigerator for up to 2 days. Gently reheat the sauce when ready to use, but do not bring it to a boil. Whisk in water, if needed, to reach your desired consistency.

    Notes

    STOVETOP MAC & CHEEZE RECIPE: Cook 16 ounces dry macaroni (gluten free, if needed) according to the package directions. Stir the cooked pasta into the sauce while still warm. For a more complete meal that serves 4 to 6 people, stir in steamed cauliflower or broccoli florets and a favorite cooked protein.
    ~ Nutrition facts calculated for sauce only, no noodles. 
     

    Nutrition

    Calories: 220kcal | Carbohydrates: 19g | Protein: 4g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 2g | Sodium: 76mg | Potassium: 258mg | Fiber: 3g | Sugar: 1g | Vitamin A: 550IU | Vitamin C: 3.3mg | Calcium: 20mg | Iron: 1.3mg
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    Comments

    1. Emma says

      January 11, 2022 at 3:19 pm

      How many ounces of dry pasta is this sauce quantity appropriate for, please?

      Reply
      • Jenn Sebestyen says

        January 11, 2022 at 8:40 pm

        16 ounces of pasta. It’s in the notes…sorry, should have made it more clear. Enjoy!

        Reply
    2. Francis says

      April 18, 2020 at 11:31 am

      I just discovered this recipe yesterday and so far I’ve made a “cheese”burger Mac and a “cheese”burger potato casserole. This recipe is amazing! I added a gold potato for extra creaminess because I can’t do cashews. I boiled the potato & carrot together and then used the water from that boil in my sauce. I can’t eat garlic or onion so I took those out but added tarragon and parsley. I also used arrowroot instead of cornstarch and I’m in love with this recipe. Thank you so much!!5 stars

      Reply
      • Jenn Sebestyen says

        April 20, 2020 at 10:10 am

        Hi, Francis. So happy you are enjoying the recipe! And I’m glad you could make it work for your diet preferences. Both of those recipes sound fabulous!

        Reply
    3. Leros says

      August 26, 2018 at 6:30 am

      I decided to go dairy-free a month ago but it’s been a challenge. I definitely have to get my hands on that book!

      Reply
      • Jenn S. says

        August 26, 2018 at 9:55 am

        This book would be perfect for you. Good luck!

        Reply
    4. E says

      August 23, 2018 at 7:31 am

      Everything from the Go Dairy Free cookbook has been amazing so far! I love this vegan cheese sauce!5 stars

      Reply
      • Jenn S. says

        August 23, 2018 at 8:58 pm

        Glad you are loving it too! We just had the Pineapple Bread today and it was delicious!

        Reply
    5. Taylor Kiser says

      August 21, 2018 at 6:59 pm

      This vegan cheese sauce looks ahhmazing! Go Dairy Free is such a wonderful cookbook! This was a great peek inside!5 stars

      Reply
      • Jenn S. says

        August 21, 2018 at 8:15 pm

        Thanks, Taylor! It’s definitely a keeper!

        Reply
    6. Nancy Nurse says

      August 21, 2018 at 6:25 am

      Any suggestions to sub for the oil? We don’t do any oils at all.. thank you5 stars

      Reply
      • Jenn S. says

        August 21, 2018 at 7:47 am

        Hi, Nancy. You can substitute broth or water. It won’t have as much of that silky creamy mouthfeel that the oil gives, but it will still be delicious. Enjoy!

        Reply
        • Nancy Nurse says

          August 21, 2018 at 1:29 pm

          Thank you, Jenn!5 stars

      • Alisa Fleming says

        August 21, 2018 at 1:09 pm

        Jenn’s suggestion is perfect! If you can eat nuts, then blending some creamy cashew butter for part of the oil (so maybe a 50/50 of broth, milk beverage or water with cashew butter) will help add creaminess.

        Reply
        • Nancy Nurse says

          August 21, 2018 at 1:27 pm

          Thank you!5 stars

        • Jenn S. says

          August 21, 2018 at 8:13 pm

          Thanks for chiming in, Alisa!! 🙂

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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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