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Cheezy Sauce (Nut Free)

I have tried multiple cheezy sauces, but previously they all have had cashews – I was pleasantly surprised to find that swapping out the cashews for white beans does not take away from the creamy lusciousness that I love!

We made this in our Weekly Cooking Class!

Plant Based Chorizo and Potato Burrito in a Yellow Dish with Cheezy Sauce and Salsa on the Side
Chorizo and Potato Burrito


  • 1 large white potato

  • 2 medium carrots

  • ½ medium onion

  • 3 garlic cloves

  • 1 teaspoon powdered turmeric

  • 2 cups water

  • ½ cup white beans, drained

  • 1 cup nutritional yeast

  • ½ teaspoon pepper

  • Up to ¼ cup unsweetened plant milk


1.      Large dice all vegetables to roughly the same size.  Add potato, carrot, onion, garlic, turmeric, and water to a saucepan. Bring to a boil and then reduce heat to simmer for 20 minutes with the lid on.

2.      Add saucepan ingredients and everything else to a blender.  Blend until smooth for at least 2 minutes and enjoy. Use plant milk as needed if sauce is too thick to blend.


*Freezes well!

Cheezy Sauce - Nut Free
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