Pouring vegan cheese sauce on broccoli

Vegan Cheese Sauce [Nut-Free, Oil-Free, Gluten-Free, Soy-Free]

This tasty and easy-to-make Vegan Cheese Sauce is gluten-free, nut-free and oil-free. Pour it on all your favorite veggies...or even French fries. You can also mix it with pasta for a rich and creamy 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



  • 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 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) . 


*If the sauce is too thick for your liking, you can add more water in 1-tablespoon increments (up to 3 additional tablespoons), re-blending in between.
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.
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.


Calories: 67kcal | Carbohydrates: 10g | Protein: 4g | Fat: 1g | Sodium: 796mg | Potassium: 367mg | Fiber: 2g | Sugar: 1g | Vitamin A: 71.3% | Vitamin C: 9.2% | Calcium: 2.2% | Iron: 11.8%