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.
Common Questions
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.
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
- Vegan Mozzarella Cheese
- The BEST Vegan Parmesan Cheese
- Vegan Mac and Cheese
- Healthy Vegan Cauliflower Cheese Sauce
- Vegan Walnut Cheese Sauce
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
Equipment
Ingredients
- 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
Instructions
- Add all the ingredients to your blender and process until smooth.
- Serve with tortilla chips, on nachos, with steamed or roasted broccoli or cauliflower, or over potato wedges or poutine.
Chanelle
Hi Rosa,
I have to tell you that I have tried every “cheese” sauce over the years & this one is my absolute favorite!! It’s incredibly delicious, cheesy, so healthy & low calorie!! You have created a masterpiece here & I want to thank you SO MUCH, as it has helped me stay plant based & on track with my goals. Anytime I’m craving a cheesy meal I put this on top & I like to joke (but its true) “I put that sh*t on Everything!!!!” hahaha It’s perfect on salads, as a dip, on pasta (konjac or veggie to keep it healthy & low calorie), cauli rice, the list goes on!
Thank you so much for creating & sharing such a wonderful receipe! If I produce a book of absolute top vegan receipes from different chefs one day, this one is at the top of my list!! All the Best!
*The receipe rating was missed on the other one, please use this one 🙂
5 stars!!
Rosa
Thank you so much for the glowing review Chanelle! I’m thrilled you’ve been enjoying our vegan cheese sauce so much, and appreciate you taking the time to share this with us. 🙂
Pranjal
Is there a subsitute for nutrional yeast, mabye like corn meal, oat flour, or something like that?
Rosa
Hi Pranjal, the nutritional yeast is used for flavour here, not a thickener. So you may sub for any other seasonings you prefer.
Helen
Hi Rosa, love the idea of such a healthy cheese sauce. What could I use instead of the peppers….the only veg I am unable to eat unfortunately?? Thank you.
Rosa
Hi Helen, I didn’t test this without the pepper, but I think a mix of sun dried tomatoes and onion would taste great. Of course this will change the overall flavour though.
Carina
Made this yesterday as soon as I got your email. Another brilliant recipe!! Thank you Rosa!
Rosa
Oh yay! So glad you enjoyed. Thanks for sharing Carina. 🙂
Ashley
Thanks for the recipe!! This really did take 5 minutes and damn it’s soooooooo good!!!!
rosa
Glad you enjoyed Ashley!
kim
Such a delicious sauce! My entire family loved it!
rosa
Thanks Kim.
Nora
This recipe sounds more nutritious and leaner than cashew cheese dip. Can’t wait to try this!
rosa
Thanks Nora. Hope you enjoy!