No Fat Not-Yo Cheeze Sauce Recipe & Cooking Video

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No Fat Not-Yo Cheeze Sauce Recipe & Cooking Video

Protective Diet Rating: 51

No Fat Not-Yo Cheeze Sauce Recipe & Cooking Video

This recipe amazes me with its perfect texture and spicy flavor every time I make it. It’s a perfect nacho topper and fabulous dip for cooked veggies. Also a great spread for faux grilled cheeze. It reminds me of the nacho cheese I grew up eating at the swimming pool and movie theater.


32 Comments Add Yours

  1. ciguerra

    I made this using the organic pumpkin option. The consistency, color, and flavor were spot on. Healthy and so good you can’t stop eating it! And if you haven’t made your own chips, just do it. They have more flavor than any you can buy.

  2. huclkengirl

    This was really good! Had it last night with loaded nachos:) I am not a spicy girl so I left that out:) However it gave me idea! This cheezy sauce with some rice and broccoli! Make a awesome broccoli and rice casserole. I do want to try it sometime with a little spice because I think my taste buds are definately changing:)

    Kristie Clark

  3. sil ob

    First time doing the Not-Yo Cheeze Sauce…could become addictive! Thanks for another great recipe!

  4. deskjockie

    Just thought you’d like to hear that I made the Not-Yo Cheese with spaghetti squash rather than the acorn squash. I had oversteamed the spaghetti squash, and I wasn’t going to waste it, so I decided to try it and it was delicious! Thanks for my new go-to ‘cheese’ sauce! I’m wondering, if you added some agar flakes, would it set up like a sliceable cheese???

  5. huclkengirl

    I made this again and added a teaspoon of red pepper flakes to give it a little spice! I like it:)

  6. chalt

    It looks great!! Can’t wait to try it. I’m out of town but will make it as soon as I get home.

  7. Denise

    I don’t know why I waited so long to try this! I guess I thought that it would taste like squash or pumpkin (I used pumpkin for it). Well, it doesn’t! At all. I made Tortilla Chips, Salsa Roja, and Refried Beans and had a big old Mexican feast…with some Healthy Hottie Sauce on top for a little more heat. SO good!!

  8. newhopeden

    Very good stuff! I used 2 of the arbol chilies and it wasn’t spicy enough so I added a 3rd and it is delicious!

  9. PlantstronginTEXAS

    One word…. Delicious!

  10. Marie Cayuela


  11. Victoria Dollenmaier

    Why did I wait so long to make this?!?!?! Excellent!

  12. Shortie0202

    Made this yesterday with acorn squash and used the red pepper flakes option. It was amazingly delicious and I couldn’t stop eating it!

  13. Brittany

    This is delicious! I prefer it with acorn squash. I have tried it with the canned pumpkin, but it was too “pumpkiny” to me (but I do NOT like pumpkin). Delicious over some steamed vegetables, mashed potatoes, potato wedges, tortilla chips, etc. What a versatile sauce. Another winner!!!

  14. Jennifer

    Fabulous! I wish I could vote 10 STARS!!! I love this stuff, it tastes great on everything. Lately I have been mixing it with brown rice and broccoli or greens for an awesome lunch bowl. I initially tried this with canned pumpkin and arbol chiles, it still had a bit of pumpkin flavor. I now make it with any winter squash I have on hand and I throw in the chipotle en adobo chiles, 1-2 with sauce. The squash makes the base milder and the hotter chiles give it just the flavor I like (I like SPICY!). Mmmmmm!

    • Julie Marie

      Jennifer, Thanks for a great review! I’m glad you gave it another try with the squash. Watch out for sugar, oil and food additives in the adobo sauce. I switched to using dried arbol chilies that I toast because of the sugar, oil and additives in some of the adobo chilies. The dried chillies are more cost effective as well.

  15. Sally Wood

    The hardest part about this recipe is getting over the guilt of eating it because it tastes so good! I love it over baked potatoes and its really great over cauliflower and rice: Cheezy cauliflower rice casserole! Yummy! My life improved by 25% when I started eating this stuff! Seriously though…its great. Try it!

    • Julie Marie

      Sally, I love this review! No Fat Not Yo Cheeze Sauce Improves Lives by 25%!!! Thanks for taking the time to let everyone know how much you love it.

  16. tina iovine

    I found can of pureed butternut squash, do you think I can use that instead of acorn? Plus how long do you toast the dried chiles? I never cooked with them before… Thank you!

    • Julie Marie

      Canned squash will work perfectly. Don’t walk away from the oven when toasting chilies. They burn quickly, and you just want them to darken slightly to bring out a roasted flavor. It happens within seconds! I toast many and keep them in a jar for when I need them. Also beware of the smoke that comes off of these when toasting. It can take your breath away. Warning if you have kids sleeping upstairs they might notice it as the aroma rises.

  17. meg gaede

    I am allergic to soy. Is there a substitute for the soy milk that I could use? This sounds so delicious, I would love to try it. Thank you!

  18. Jennifer

    Thanks to everything I have learned in PD-Ed, I am now using arbol chiles to avoid any chance of oil, sugar, or additives. I just add more to get the spiciness I like. Thank you for your wonderful classes Julie & Jerry!

  19. Cindy Hall

    2nd attempt at cheeze sauce today using canned butternut squash, and all I can say is oh my goodness. So good, my husband and I could not stop eating it. Served it over some leftover vegan chili mac that was getting a little dried out, great combo on a cold day. I didn’t toast my chilis as they burned every time I tried, lol. Tasted just fine without toasting. Thank you so much for this recipe!

  20. Lisa Selby

    Julie, Where do you buy the dried arbol chiles? I looked everywhere in my Whole Foods for it and didn’t find it.

    • Julie Marie

      I buy them at my local grocery store. They are found in the Mexican section in clear bags. You can also click on them listed in the recipes or under ingredients and purchase from my link on Amazon.

  21. noel alexis

    This is amazing! Will be making this very, very often. My husband loves it which is a real accomplishment. I have problems with hot things so just added 1/4 tsp of red chili peppers but will probably add the 1/2 tsp recommended next time. I also have been making the Herb Potato Salad for him and he can’t get enough.

  22. smh

    I wonder if this can be kept in the freezer?

  23. Natalie Santiago

    When I’d made this before, I squeezed half a lemon, but today I juiced it (rind and all) and it so changed the taste that I could hardly stop eating it! One of my favorites!

  24. noel alexis

    I froze my cheez sauce. It separated when it thawed and I whipped it through my Blendtec and it came out as good as new. So I would freeze it again knowing I can rewhip it. I also heated it up a little after rewhipping.

  25. Roger Mapes

    AMAZING!!!!!! I just now made this and can’t believe how good it is. I put extra chilies because I LOVE spicy food… but it was perfect for me. I also used the entire 1/2 lemon with rind and all in my Vita Mix. I am having this over brown rice, quinoa, and steamed broccoli.
    Thank you so much for this recipe.

  26. Amy

    This was great for me. I used the canned squash and skipped the chillies because I am a wimp – can’t stand spicy food. :-( I made chips and then used leftovers to make a broccoli, cauliflower, brown rice ‘bake’.

  27. Sheila Yount

    This recipe will be on a regular rotation for sure!! Excellent!! It’s like a dream come true

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