This is a really easy, clean eating Vegan Cheese Sauce to make in your Vitamix and is perfect over veggies or even to use as a dip.

I've made this recipe many times and have used it on top of steamed broccoli, as a dressing for a kale salad, and of course, as a nacho chip-type dip.

It's also a great recipe that uses a couple of ingredients you can make with your Vitamix like homemade almond milk and homemade tahini.

The traditional store-bought cheese dips are highly processed and don't really have any real food ingredients:

S.A.D. (Standard American Diet) Original Velveeta Ingredient List:

Ingredients: Milk, Water, Whey, Milk Protein Concentration, Milkfat, Whey Concentrate, Sodium Phosphate, Contains 2% or less of: Salt, Calcium Phosphate, Lactic Acid, Sorbic Acid, [Preservative], Sodium Citrate, Sodium Alginate, Enzymes, Apocarotenal (For Color), Annatto (For Color), Cheese Culture

It's a classic S.A.D. (Standard American Diet) manufactured food product, is not vegan, is highly processed and contains preservatives.

This healthier version is made with clean, real food ingredients and is raw, vegan, gluten-free, dairy-free and paleo-friendly.

5 Fast Facts About Cashews:*

packed with dietary fiber
rich in heart friendly monosaturated fatty acids
rich source of minerals
high in magnesium and copper
high in antioxidants

5 Fast Facts About Tahini (Sesame Seeds):*

high source of calcium
excellent antioxidant
helps lower cholesterol
helps reduce inflammation
high in phytosterol

5 Fast Facts About Lemons:*

extremely alkaline
blood purifier
excellent for detoxification
balances blood sugar levels
contains powerful anti-bacterial properties

5 Fast Facts About Apple Cider Vinegar:*

anti-viral, anti-bacterial, anti-fungal
maintains proper pH balance in the body
helps regulate blood pressure
reduces bad cholesterol
loaded with potassium

5 Fast Facts About Himalayan Pink Salt:*

contains 84 minerals
unrefined, unprocessed, raw
promotes stable pH balance in the body
controls water levels in the body
aids digestion and facilitates better nutrient absorption

5 Fast Facts About Almonds (Almond Milk):*

excellent source of heart friendly fats
helps lower blood pressure
rich in antioxidants
helps control blood sugar levels
high in magnesium, potassium, iron, zinc and copper

5 Fast Facts About Nutritional Yeast:*

vegan source of vitamin b12
contains 18 amino acids and is a complete protein
boosts immune system
excellent antioxidant
contains 15 minerals

*These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.

Want More Healthy Vegan Dip Recipes?

Check out these:

Tomatillo and Jalapeno Dip
Healthy Artichoke Dip
Creamy Cauliflower Alfredo Sauce
or my Clean Eating Cookbook with and entire chapter of 20 healthy, clean eating dip and sauce recipes just like this one that you will love!

Did You Make This Recipe?

I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂

More Dips, Dressings & Sauce Recipes

Comments

Cecilie says

January 15, 2016 at 11:01 am

This sauce looks so delicious! And simple to make 🙂 I love raw sauces with my food!

Reply
- Karielyn says
  
  January 15, 2016 at 4:45 pm
  
  Hi there Cecilie! Thanks so much and I hope you enjoy the recipe if you give it a try 🙂
Becky says

December 15, 2014 at 2:23 am

Miss Karielyn... I think You are a pretty spicy chic! 😉 You seem to add a bit of spice to many of Your recipes. I'm a spice wuss and think even just plain pepper is hot! Virtually don't use it even. TY for Your reply. I did make it with no substitution! Used the cheese sauce in about a 6 layer bean dip dish. Had some company that are seriously NOT healthy eaters... everyone was fooled! LOVED IT! Asked for more!! Went over GREAT! Used the Better Than Sour Cream from Toffuti for that layer and a wonderful avocado parsley dip for that layer... OH MY! I may get sneakier and sneakier 😉 IT WORKED SO WELL! It was runny though so I put it on the stove and let it get hot and then it thickened up fine. I know it's not raw... but it wasn't dairy either!! Which for right now I will settle. It's a process. I will check your cookbook for the other cheese also. Thank You for the heads up Talented Lady!

Reply
- Karielyn says
  
  December 15, 2014 at 9:04 pm
  
  Hi there Becky! Yes, yes...I do get a little carried away with the spices. Jalapenos, habanero peppers, red pepper flakes, cayenne pepper, chipotle. Just a little? 🙂
  
  Thanks for trying out the recipe and I'm so glad to hear everyone loved it.
  
  Make sure you let me know if you liked the one in the cookbook too 😉
Becky says

December 11, 2014 at 11:38 pm

Hey Karielyn! I don't have any tahini... what will happen? what should I do to substitute or must I have it? If I have to run to Fred Meyer (Kroger) is there a type there You would recommend as I never use it and don't want to waste money buying something I rarely if ever use. Or buy one that is hideous tasting cuz' I don't know what I'm doing in the tahini genre 😉 TY & much blessing on Your new cookbook!!

Reply
- Karielyn says
  
  December 13, 2014 at 10:45 pm
  
  Hi there Becky! I think you will be ok without the tahini or with any substitutions, especially since it's just a small amount. I usually make my own tahini...just put some sesame seeds into a food processor and process until it becomes smooth and creamy...and you have tahini!
  
  I have a vegan, dairy-free cheese in my cookbook (page 75) that you might like too, and it doesn't need tahini. I added chipotle to spice it up a little, but if you just want plain, you can leave it out.
  
  Thanks so much...I appreciate it 😉
andrew says

March 20, 2014 at 4:59 pm

wow and it will only cost 1,000,000 dollars to make !!! yum

Reply
- Karielyn says
  
  March 20, 2014 at 5:47 pm
  
  Andrew....a cup of cashews will cost you about 3.oo, a cup of almond milk will cost you less than 1.00 and nutritional yeast is 0.71/ounce. Everything else is ordinary staple items that you should already have on hand at home.
  
  It would actually cost you less than $5.00 to make this. Wow.
  
  Or, you could just go to Walmart and buy yourself a block of GMO Velveeta cheese for about the same price. Yum.
Melissa says

July 27, 2013 at 4:12 pm

where is the recipe?

Reply
- Karielyn says
  
  July 27, 2013 at 4:56 pm
  
  Hi Melissa! I was updating some things on my site at the same exact time you submitted your comment so none of my recipes were showing, but everything is good to go now.
  
  Check back on the post and it should be there, but if not, please let me know.
  
  Hope you enjoy the recipe 😉
ashly says

May 01, 2013 at 6:17 pm

Mine was really thin how do I get it thicker

Reply
- Karielyn says
  
  May 01, 2013 at 7:00 pm
  
  Hi Ashly! Try adding another tablespoon of cornstarch and that should work. If not, add a tad more or another tablespoon of nutritional yeast.
  
  It is a little on the thin side right when you make it but thickens up after a little bit.
  
  Thanks for trying out the recipe 🙂
Mary says

April 13, 2013 at 9:19 pm

Karielyn,

I've been missing cheese, too! Will a food processor work for this good sounding recipe?

Reply
- Karielyn says
  
  April 13, 2013 at 11:27 pm
  
  Hi Mary! I haven't tried to make it in a food processor yet...but I will make it tomorrow in my food processor to have with my lunch over some broccoli (yum!) and will let you know if it works out.
  
  Just check back tomorrow and I'll post the results.
  
  Thanks for asking and for stopping by 🙂
- Karielyn says
  
  April 14, 2013 at 6:12 pm
  
  Hi Mary...I just made the recipe in my food processor and am happy to report that it worked fine!
  
  The only adjustments I made were:
  - I added 1 extra tablespoon of non-GMO corn starch
  - I used 4 tablespoons of nutritional yeast (the more you add the cheesier it will taste!)
  - I used the juice of 1 lemon
  - I soaked the cashews for about 15 minutes before adding them to the processor
  
  Just put everything in the food processor and make sure you process it long enough for all the cashews to be completely broken down, otherwise it will be a little grainy.
  
  The food processor I use is a Cuisenart and all the ingredients came right up to the "liquid max fill" line so you may want to keep an eye on that and make sure you don't go over the line or you will have a big mess.
  
  Thanks, Karielyn 😉
Ginny McMeans says

March 20, 2013 at 5:58 pm

I am always looking for a great vegan cheese sauce. Thanks for posting this. It looks and sounds delicious.

Reply
- Karielyn says
  
  March 20, 2013 at 8:26 pm
  
  Hi Ginny! Not only is it pretty darn good, but really easy to make too! Thanks for visiting 😉
Deborah says

March 02, 2013 at 12:20 pm

Thanks so much for posting this. I used to be a vegetarian for 9 years. Then switched to eating meats again, and I'm now going the opposite direction again - going vegan! One of the big issues for me too is cheese - I love the stuff but I know it's not good for me, so I can't wait to try this. Only found your blog today, but will have a look round.

Reply
- Karielyn says
  
  March 04, 2013 at 10:30 am
  
  Hi Deborah! I hope you like it if you try it. And if you want more of a cheesier taste, just add a little extra nutritional yeast. That's what gives it the cheesy flavor so just adjust it to your liking. Thanks for stopping by 🙂
Katelyn says

February 28, 2013 at 4:17 pm

Trying to go vegan this week and I know I am seriously going to miss cheese! Hopefully this helps!!

Reply
- Karielyn says
  
  February 28, 2013 at 6:47 pm
  
  Hi Katelyn! Yay for going vegan! Yes, cheese is probably one of the hardest things to give up. But there are a lot of good recipes to take it's place. Nutritional yeast will be your new best friend! It's got a cheesy flavor to it and it's really nutritious too. I hope you enjoy the vegan cheese recipe and good luck to you 🙂
Jen @TheFitHousewife says

February 27, 2013 at 11:37 am

Thanks for sharing this...it looks delicious! Love all the healthy ingredients. Also, I love your little owl at the top of your page 🙂

Reply
- Karielyn says
  
  February 27, 2013 at 11:50 am
  
  Hi Jen! I appreciate it and thanks for stopping by 😉
My Recession Kitchen says

February 26, 2013 at 9:16 am

Excellent post! I'm going to bookmark this recipe.

Reply
- Karielyn says
  
  February 26, 2013 at 10:43 am
  
  Thanks! I hope you enjoy it 🙂