Take control of your health: Learn more about our Plant-Based Nutrition CertificateLearn more about our Plant-Based Nutrition Certificate
Recipes » Sauces » Cheese Sauce
CNS Logo
Cheese Sauce

What You'll Need


1½ cups finely diced russet potatoes (about 1 medium potato)

¼ cup finely diced red bell pepper

½ small yellow onion, diced

2 Tbsp raw cashews

2 Tbsp tahini

1 Tbsp fresh lemon juice

2 Tbsp nutritional yeast

2 Tbsp arrowroot powder

1 tsp sea salt (optional), or to taste


How to Make It


1 Combine the potato, bell pepper, onion, and cashews in a small saucepan and cover with water. Bring the water to a boil over high heat, reduce the heat to medium, and cook until the potatoes are very tender, about 10 minutes. Drain the vegetables, reserving 3/4 cup of the cooking water.

2 Combine the potato mixture, reserved cooking water, tahini, lemon juice, nutritional yeast, arrowroot powder, and sea salt in a blender. Process on high until everything is smooth and creamy, about 3 minutes.

3 Store the sauce in an airtight container in the refrigerator for up to 5 days. Makes about 2½ cups.

Cooking Tips

The secret to a creamy cheese sauce is in making sure the potatoes are well cooked (they should be very tender when poked with a fork), and then pureeing the potato mixture for several minutes to break down the starch in the potatoes.

Copyright 2019 Center for Nutrition Studies. All rights reserved.

We’ve partnered with renowned online education provider eCornell, to offer a revolutionary program to help you understand the importance of diet and nutrition for your life. In a few short weeks arm yourself with the knowledge you need to improve your overall health, learn new skills, or even inspire a career change. Hear what people are saying.

100% online, work at your own pace
Attentive and interactive learning team
Science-based foundation
A trusted credential

Sign up for our free newsletter

Inspiring articles and recipes in your inbox