30 mins
All Year

Melty, creamy, Vegan Cheese Sauce. Need we say more? Made with veggie goodness (hello potatoes and carrots!) from your local fruit & veg shop – you’ve simply got to try this!


  1. Important note: Begin by soaking your cashews overnight in room temperature water to expand them. Drain your cashews the next day.
  2. Roughly cut your carrots and potato and steam them in boiling water over a medium-high heat for 10-15 mins until tender. Remove from heat and drain using a colander.
  3. Place cashews, potatoes, carrots and all other ingredients into a food processor or blender. Blitz until smooth and creamy. Taste and add further salt, pepper, or nutritional yeast if desired.
  4. Eat immediately or store in the fridge. To reheat the sauce, place in a pot on the stove over a low-medium heat until it reaches your desired temperature.

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