Smoky Roasted Vegetables Cheese Sauce

Smoky Roasted Vegetables Cheese Sauce

This richly flavored plant-based cheese sauce is low in fat, gluten-free, and dairy-free! It is fantastic used on an enchilada casserole or drizzled on nachos. Great way to get more veggies in!
Course: Sauces
Keyword: cheese sauce
Author: Mrs. Plant


  • High-Speed Blender


  • 1 very small onion chopped
  • 1 carrot washed and unpeeled, chopped
  • 1 cup Butternut squash peeled and diced (or use a cup of frozen)
  • 1 large Yukon Gold potato peeled and chopped
  • 1/4 red bell pepper chopped into 4 pieces
  • 1/2 cup orange grape tomatoes which needed to be used up!
  • 3 cloves of garlic leave in husk
  • 1/4 cup nutritional yeast flakes
  • 1 t salt
  • 1 t liquid smoke
  • 1/4 t chipotle pepper
  • 1/8 t cumin
  • 1 1/2 cups water more if needed


  • Place the above vegetables on a parchment paper-lined baking tray with sides.
    Roasted Vegetables
  • Roast for about 25 minutes (check at 20 minutes to see if the potatoes, carrots, and squash are fork tender).
  • Then, add the roasted veggies to the Vitamix with the nutritional yeast flakes, salt, liquid smoke, chipotle pepper, cumin, and water.
  • Blend until smooth and creamy!

One comment

  1. This was something of a let down. The flavor in and of itself is not bad, but it does not taste cheesy at all – it tastes like minestrone.

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