A simple and delicious, nut free vegan cheese sauce that’s ready in 5 minutes flat, with no fancy ingredients! It’s silky smooth, packed with flavour, low in fat, and perfect for dunking and drizzling on all your favourite things.
This recipe was originally published in April 2019. It has been updated for content and photos.
Unlike many vegan cheeses out there, this one does not require any fancy ingredients like agar agar or tapioca starch. Just common pantry items, and 5 minutes of time, from start to finish.
What to expect?
A cheesy flavour that’s savoury, smoky, creamy and bold. It’s incredibly addictive and I know you’re going to love it!
Nutritional yeast gives this sauce a cheesy flavour, without overpowering it at all.
Added bonuses? Unlike “real” cheese sauce, this one is low in fat and calories, without sacrificing flavour!
In fact, I’m going to go ahead and say this WFPB cheese sauce (WFPB=whole food plant based) is even MORE flavourful than any “real” cheese sauce you’ve ever had.
How to make it
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients.
Then add everything to your blender and process until smooth. (photos 1-2)
NOTE: Taste and adjust seasoning, if necessary, and re-blend.
That’s it, easy peasy!
Now go and enjoy it with all your favourite things!
What to use it with
So. Many. Things!
Here are some of my favourites.
- Dip tortilla chips, fries or potato wedges.
- Drizzle it over vegan nachos or a baked potato.
- Pour some on a not so traditional poutine.
- Drizzle over roasted vegetables like broccoli, cauliflower or brussels sprouts.
- Make some mac and cheese with it.
- Or spread some into a burger, sandwich or wrap.
If you don’t have either on hand, you may sub for raw cashews IF you’re not avoiding nuts. OR you may also sub for soft or medium tofu, but reduce or omit the water to reach desired consistency.
This loaded question always depends what two things you’re comparing. If you’re comparing processed store bought vegan cheese, that’s debatable. However, homemade is always best, so in this case, my nut free vegan cheese is 100% healthier than any “real” cheese out there.
Keep your sauce refrigerated in a sealed container for up to 5 days.
You bet. Store in a freezer safe, air tight container in your freezer for up to 3 months.
- Use unsalted, raw pepitas or sunflower seeds. If you don’t have, or cannot find unsalted, make sure to halve the added salt. Once blended you may taste and add more salt, if needed.
- To ensure the cheese sauce has no oil, use roasted red peppers that have been jarred in water, and not marinated in oil. (Or roast your own.)
More delicious vegan cheeses
- Vegan Mozzarella Cheese
- The BEST Vegan Parmesan Cheese
- Vegan Mac and Cheese
- Healthy Vegan Cauliflower Cheese Sauce
- Vegan Walnut Cheese Sauce
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- ½ cup shelled pumpkin seeds or raw sunflower seeds
- ½ cup fresh water or start with a little less for a thicker sauce
- 8 ounces roasted red peppers approx. 2 large peppers
- 2 tablespoons nutritional yeast
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon sriracha or hot sauce of choice
- 1 teaspoon sea salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder