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Dairy Free Cheese Sauce (no cashews!)

  • Author: Michelle
  • Yield: 6 servings 1x


Units Scale
  • 1/2 cup chicken broth (sub veggie broth)
  • 1 1/2 cup coconut milk
  • 2 tsp apple cider vinegar
  • 4 tsp arrowroot starch
  • 23 tbsp nutritional yeast
  • 2 tbsp avocado oil
  • 1/2 white onion, diced
  • 2 cloves garlic, minced
  • 1 cup carrots, peeled and chopped
  • 1 cup white sweet potato, peeled and chopped
  • Salt and pepper (omit pepper for AIP)


  1. Combine the chicken broth, coconut milk, vinegar, arrowroot, and nutritional yeast in a bowl and set aside.
  2. Using a large pot, heat the avocado oil over medium heat. Add the garlic, onion, carrot, and sweet potato and saute for 7-8 minutes or until lightly tender.
  3. Pour the liquid over the vegetables and stir to combine. Bring to a boil and reduce to a simmer for 20-25 minutes or until the vegetables are soft.
  4. Allow to cool slightly before blending in a blender or with an immersion blender. See notes for adjusting taste or thickeness.
  5. Serve warm over vegetables, or as you would a cheese sauce.


  • The nutritional yeast gives a cheesy taste to this sauce. Start with 2 tbsp and adjust the nutritional yeast to taste.
  • If a thicker sauce is desired after the sauce is blended combine 1 tsp arrowroot starch with 1 tsp water and mix. Add the sauce back to the pot along with the arrowroot mixture and stir to heat for 1-2 minutes. Add more arrowroot as desired.
  • All nutritional information are estimations and will vary. Estimations do not include optional ingredients.


  • Serving Size: 1 serving
  • Calories: 200
  • Fat: 16.8g
  • Carbohydrates: 11.8g
  • Fiber: 1.8g
  • Protein: 2.7g