Pouring vegan cheese sauce on broccoli
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Vegan Cheese Sauce [Nut-Free, Oil-Free, Gluten-Free, Soy-Free]

This rich, tangy and creamy cheddar-style Vegan Cheese Sauce is gluten-free, nut-free, oil-free and soy-free. Pour it on all your favorite veggies, tacos, nachos or even French fries. You can also use it as a dip for your favorite chips or mix it with pasta for a hearty mac and cheese.
Course Condiment
Cuisine Gluten-Free, Vegan
Keyword gluten free, nut free, oil free, soy-free, vegan, vegan cheese
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Calories 67kcal
Author Sherri Hall

Ingredients

Instructions

  • Cover pumpkin seeds with boiling water and set aside for 20 minutes
  • While the pumpkin seeds are soaking, peel and cut potatoes and carrots into very small chunks.
  • Add the potatoes and carrots to a 2-quart pot and cover with water. Bring to a boil and cook until tender (approximately 10 minutes).
  • Add 1/2 cup water, nutritional yeast, lemon juice, salt, garlic powder, onion powder and turmeric to a high-powered blender
  • Drain pumpkin seeds along with the potatoes and carrots in a mesh strainer and add to the blender.
  • Secure the lid and blend on high, scraping down the sides as needed, until the ingredients are well-incorporated and the sauce is smooth and creamy (approximately 2 minutes). Please note this recipe makes a thick sauce. If the sauce is too thick for your liking after you've used 1/2 cup water, you can add more water. I suggest adding water in 1-tablespoon increments (up to 4 additional tablespoons), re-blending in between, until you've reached desired consistency. If making mac and cheese, I recommend using the additional water so that it is not too thick.

Notes

Cheese sauce can be stored in an airtight container in the refrigerator for up to 5 days.
Reheat leftovers in a microwave safe dish in 15-second intervals, stirring in between. You can also reheat in a small saucepan over medium-low heat, stirring constantly until heated throughout.
If making mac and cheese, use approximately 8-10 ounces of pasta for 1 batch of sauce.
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Nutrition

Calories: 67kcal | Carbohydrates: 10g | Protein: 4g | Fat: 1g | Sodium: 796mg | Potassium: 367mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3565IU | Vitamin C: 7.6mg | Calcium: 22mg | Iron: 2.1mg