Sweet Potato Cheese Sauce Recipe – Vegan & Gluten-Free

Last Updated on 2 months by Neha Deshmukh

Sweet Potato Cheese Sauce Recipe – Vegan & Gluten-Free

Hey everyone! I’m so excited to share this recipe with you – it’s a total game-changer. I first stumbled upon sweet potato cheese sauce a few years ago, and honestly, I haven’t looked back. It’s creamy, dreamy, and unbelievably easy to make. Plus, it’s completely vegan and gluten-free! Perfect for dipping, drizzling, or just enjoying by the spoonful (no judgement here!).

Why You’ll Love This Recipe

This sweet potato cheese sauce is seriously addictive. It’s a fantastic way to sneak in some extra veggies, and it’s a crowd-pleaser, even for those who aren’t vegan. It’s ready in under 30 minutes, and uses ingredients you probably already have in your pantry. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up this magical sauce:

• 3 cups diced sweet potato (about 400g)
• 1.5 cups water (360ml)
• ½ cup nutritional yeast (60g)
• 1 tablespoon tapioca flour (10g)
• 1 teaspoon apple cider vinegar (5ml)
• 1 teaspoon salt (6g)
• ¼ teaspoon onion powder (1g)
• ¼ teaspoon garlic powder (1g)
• ¼ teaspoon paprika (1g)
• ⅛ teaspoon cayenne pepper (0.6g)
• ⅛ teaspoon mustard powder (0.6g)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Sweet Potato – Choosing the Right Variety

I prefer using orange-fleshed sweet potatoes like Beauregard or Garnet for this recipe. They have a naturally sweeter flavour and create a beautiful colour. But honestly, any sweet potato will work! Around 400g is perfect.

Nutritional Yeast – The Vegan “Cheese” Flavor

Don’t skip this! Nutritional yeast is what gives this sauce its cheesy flavour. It’s a deactivated yeast with a nutty, umami taste. You can find it in most health food stores or online. 60g is the sweet spot for cheesiness.

Tapioca Flour – For That Perfect Stretch

Tapioca flour (also called tapioca starch) is key for that lovely, stretchy texture. It helps the sauce thicken beautifully. Don’t worry, you won’t taste it! 10g is all you need.

Apple Cider Vinegar – Balancing the Flavors

A little apple cider vinegar adds a subtle tang that balances the sweetness of the sweet potato. It really brightens up the flavour. 5ml is perfect – you don’t want it too tangy.

Spices – A Blend of Savory & Heat

The spices are where you can really get creative! I love this blend of onion powder, garlic powder, paprika, cayenne, and mustard powder. Feel free to adjust to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get those sweet potatoes tender. Pop 3 cups (400g) of diced sweet potato into a pot with 1.5 cups (360ml) of water. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until they’re easily pierced with a fork.
2. Once cooked, drain the sweet potatoes, but keep about ½ cup of the cooking water! This adds extra flavour and helps with blending. Let the sweet potatoes cool slightly.
3. Now for the magic! Transfer the cooked sweet potatoes (and that reserved water!) to a blender. Add in the ½ cup (60g) nutritional yeast, 1 tablespoon (10g) tapioca flour, 1 teaspoon (5ml) apple cider vinegar, 1 teaspoon (6g) salt, ¼ teaspoon (1g) onion powder, ¼ teaspoon (1g) garlic powder, ¼ teaspoon (1g) paprika, ⅛ teaspoon (0.6g) cayenne pepper, and ⅛ teaspoon (0.6g) mustard powder.
4. Blend, blend, blend! Blend until everything is super smooth and creamy. You might need to scrape down the sides a few times.
5. Pour the mixture back into a saucepan. Heat over medium heat for 3-4 minutes, stirring constantly. This is where the tapioca flour works its magic and the sauce thickens up.
6. If the sauce is too thick, simply add a little more hot water, a tablespoon at a time, until you reach your desired consistency.

Expert Tips

Here are a few things I’ve learned along the way to make this recipe even better:

Achieving the Creamiest Texture

A high-speed blender is your best friend here. If you don’t have one, just blend for a little longer and make sure the sweet potatoes are really well cooked.

Adjusting the Spice Level

Don’t like heat? Reduce or omit the cayenne pepper. Want more of a kick? Add a pinch more!

Preventing Sticking & Burning

Stirring constantly while heating is key to prevent the sauce from sticking to the bottom of the pan and burning.

Variations

Let’s get creative!

Vegan Cheese Sauce – Further Enhancements

Add a tablespoon of lemon juice for extra tang. A clove of garlic blended in with the sweet potato adds a lovely depth of flavour.

Gluten-Free Adaptations (Naturally Gluten-Free!)

This recipe is naturally gluten-free, but always double-check your nutritional yeast to ensure it’s certified gluten-free if you have a severe allergy.

Spice Level – Mild to Fiery

My family loves a bit of heat, so I often add a dash of smoked paprika for a smoky flavour.

Festival Adaptations – Diwali Dip or Holiday Sauce

During Diwali, I love serving this with vegetable pakoras. It’s also amazing as a dip for crudités during the holidays!

Serving Suggestions

Oh, the possibilities!

• With tortilla chips: Classic and always a hit.
• With veggies: Carrots, celery, broccoli – you name it!
• Drizzled over roasted vegetables: Adds a creamy, cheesy flavour.
• As a sauce for pasta: A healthier alternative to traditional cheese sauces.
• Over nachos: A vegan nacho night is always a good idea.

Storage Instructions

Leftover sauce can be stored in an airtight container in the refrigerator for up to 3-4 days. It will thicken as it cools, so you may need to add a little water when reheating. You can also freeze it for up to 2 months.

FAQs

Got questions? I’ve got answers!

What kind of sweet potatoes work best for this sauce?
Orange-fleshed sweet potatoes like Beauregard or Garnet are my go-to, but any sweet potato will work.

Can I make this sauce ahead of time?
Absolutely! You can make it a day or two in advance and store it in the fridge.

Is it possible to make this without a blender?
It’s tricky, but you can try using a food processor or even a potato masher. The texture won’t be as smooth, but it will still be delicious.

What can I substitute for tapioca flour?
Cornstarch can work in a pinch, but it won’t give you the same stretchy texture. Use about 1.5 tablespoons of cornstarch.

How can I adjust the tanginess of the sauce?
Add more or less apple cider vinegar to taste. A squeeze of lemon juice also works well.

Enjoy! I really hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!