Nut Free Vegan Cheese Sauce [Oil Free too!]

Name: Nut Free Vegan Cheese Sauce [Oil Free too!]
Prep time: 5 min
Total time: 5 min
Ingredients: 1/2 cup shelled pumpkin seeds (or raw sunflower seeds); 1/2 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

JUMP TO RECIPE

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.

TABLE OF CONTENTS Show

Bowl of vegan cheese sauce with plate of broccoli and potato wedges beside.

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.

Potato wedge being dunked into bowl of orange cheese sauce.

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.

Ingredients needed to make nut free vegan cheese sauce in bowls on deck.

Then add everything to your blender and process until smooth. (photos 1-2)

NOTE: Taste and adjust seasoning, if necessary, and re-blend.

Pepitas, peppers, seasoning and water in blender being pureed.

That’s it, easy peasy!

Now go and enjoy it with all your favourite things!

Hand holding broccoli floret dunked in vegan cheese sauce with bowl below.

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.

Plate of broccoli florets with orange cheese sauce drizzled over top.

Common Questions

What can I use instead of pumpkin or sunflower seeds?

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.

Is vegan cheese healthier?

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.

How long does it keep?

Keep your sauce refrigerated in a sealed container for up to 5 days.

Can I freeze it?

You bet. Store in a freezer safe, air tight container in your freezer for up to 3 months.

Expert Tips

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

If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

Buon appetito,
Rosa