Use unsalted, raw pepitas or sunflower seeds. If you don't have, or cannot find unsalted, make sure to reduce or omit the added salt. Once blended, taste and add more salt, only 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.)Leftovers keep refrigerated in a sealed container for up to 5 days. Or freeze them in a freezer-safe, airtight container for up to 3 months.