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.)Leftovers keep refrigerated in a sealed container for up to 5 days. Or freeze in a freezer safe, air tight container for up to 3 months.