No Fat Not-Yo Cheeze Sauce Free PD Recipe

Not-Yo-Cheeze Sauce - ©

This is a classic Protective Diet recipe that amazes me with its perfect texture and spicy flavor every time I make it. It’s a perfect nacho topper, and a fabulous sauce for cooked veggies or Short Cut Potatoes. 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, except this one is good for me.

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    Comments (53)

    1. posted by ciguerra on May 6, 2013

      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. posted by huclkengirl on May 29, 2013

      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. posted by sil ob on June 6, 2013

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

    4. posted by deskjockie on June 22, 2013

      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???

      • posted by susan scheponick on January 11, 2015

        did anyone ever find out the answer to this?? interesting!

      • posted by Julie Marie on January 12, 2015

        That’s a great Idea! I will give it a try and get back to you.

    5. posted by huclkengirl on July 6, 2013

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

    6. posted by chalt on July 27, 2013

      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. posted by Denise on August 8, 2013

      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. posted by newhopeden on August 12, 2013

      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. posted by PlantstronginTEXAS on October 6, 2013

      One word…. Delicious!

    10. posted by Marie Cayuela on October 19, 2013


    11. posted by Victoria Dollenmaier on October 29, 2013

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

    12. posted by Shortie0202 on November 7, 2013

      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. posted by Brittany on November 9, 2013

      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. posted by Jennifer on November 10, 2013

      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!

      • posted by Julie Marie on November 14, 2013

        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. posted by Sally Wood on November 12, 2013

      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!

      • posted by Julie Marie on November 14, 2013

        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. posted by tina iovine on November 25, 2013

      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!

      • posted by Julie Marie on November 26, 2013

        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. posted by meg gaede on November 30, 2013

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

    18. posted by Jennifer on December 1, 2013

      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. posted by Cindy Hall on December 6, 2013

      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. posted by Lisa Selby on December 7, 2013

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

      • posted by Julie Marie on December 10, 2013

        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. posted by noel alexis on December 30, 2013

      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. posted by smh on January 3, 2014

      I wonder if this can be kept in the freezer?

    23. posted by Natalie Santiago on January 6, 2014

      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. posted by noel alexis on January 7, 2014

      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. posted by Roger Mapes on January 17, 2014

      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. posted by Amy on February 26, 2014

      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. posted by Sheila Yount on March 9, 2014

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

    28. posted by stoumi on June 9, 2014

      I’m in love! No, really this is one of the best nut free cheeze sauces I have tasted! This, like the salsas seem to always be in my refrigerator and I am usually eating it. I thought I had a good cheese sauce that was white bean based, but realized after making this recipe a few times, mine was not what I had been yearning for.

      I double this recipe every time I make it. Only once did I have it go bad, as I didn’t eat it fast enough. One of the hardest problems I have while making this in the blender is the amount of water I need to add to get everything to mix up. I should probably go back to using 16 oz cans of pumpkin instead. Yet the blades in the blender just seem to turn and nothing happens, so most of the cheese sauces I make end up with a fair amount of water to thin them out, but not to the point that it ruins the cheese sauce.

      The flavor is great! Never did I think of using pumpkin filling to provide that texture of a cheese sauce. Oddly, the flavor never seems to be the same batch after batch. It’s always surprising to taste the result when I am done. Every time I am highly satisfied with the flavor, to the point I could sit and spoon it in my mouth as a meal.

      I primarily use the cheese sauce for baked tortilla chips and in a Mexican bowl I make with rice, beans, corn, sour cream dream and hot sauce or salsa. I mix it all together and eat. It’s wonderful! I have spiced the cheese sauce up from jalapenos to smoked ghost chiles and the flavor is great!

      I have recently started freezing half of the batch, as I read about on the Facebook page. I let it thaw overnight, dropped it in the blender and it came out perfect a second time. Thanks for a great tasting cheeze sauce.

    29. posted by Michelle Tencza on August 5, 2014

      I’ve tried to make this twice and used acorn squash the first time and pumpkin puree the second time. Both times the cheeze turned out very thick. So thick that the blender wasn’t even mixing all of it. I’m devastated.

    30. posted by jane saavedra on September 13, 2014

      Great cheese! Even my husband who doesn’t like nutritional yeast liked this. I used about half a cup of the nooch and an acorn squash. I also used one chili. I will try two next time! We ate this over a potato. yUm!

    31. posted by rob cohn on October 26, 2014

      This was really amazing. How do I make it thicker? Could I add a tablespoon of arrowroot??

    32. posted by mary waldeck on November 11, 2014

      Loved this Julie! Another great creation. I used less nutritional yeast, so added a half cooked potato. My omnivore husband really liked it too!

    33. posted by carolsco on January 21, 2015

      Exactly where would one find these Arbol chilies in the grocery store???

      • posted by Julie Marie on January 23, 2015

        They are in clear hanging cellophane bags in the Mexican or international section. Ask at the service desk.

    34. posted by Megan on January 23, 2015

      Made for the first time last night. Wonderful! Made some great nachos with this sauce and unfried beans. Today, used both of those over steamed cauliflower. Super tasty! My taste buds are very happy. Pumpkin and nutritional yeast will always be in my pantry from now on.

    35. posted by smh on February 6, 2015

      I just made this for the 3rd time….didn’t care for it until now. I now love this sauce with the canned pumpkin! The other times I tried it with the acorn squash and sweet potato…way to sweet for my taste. This will now be on my weekly menu.

    36. posted by diane ogdon on February 14, 2015

      I’m a few days in to PD, This sauce is yummy!

    37. posted by Jodi Harvatin on March 27, 2015

      This sauce is SO good! I’ve been eating it every day this week and have no plans to stop. LOL. I like it on a salad with beans, corn salsa and lots of veggies. I scoop some of it up with my baked El Milagro chips and it’s pure heaven. I doubled the recipe and added 1 heaping tsp. of cumin and 1 tsp. of chili powder. Thanks so much for this recipe! Oh, my kids love it, too!

      • posted by Jodi Harvatin on March 27, 2015

        I should add that I made the pumpkin version and used red peppers to spice it up. 🙂

    38. posted by Jane Swart on October 10, 2015

      I must say the first time I made this, I didn’t like it. The second time I made it I was totally hooked and love it as a dip with baked tortilla chips. I look forward to it now. LOVE this!

    39. posted by mcddeb on December 15, 2015

      Suggestions for those having trouble with it not blending easily. Be sure you are putting the liquids into the blender first. 2nd give it a few extra seconds, sometimes the blades are working in the center and takes a little time to pull the mix from the top.

    40. posted by ANewMe on January 18, 2016

      I love this recipe. I didn’t use any of the chili’s because I’m not a hot and spicy fan. I used half of the yeast and instead of 2 Tbsp. of juice, I used 2-1/2 Tbsp. You can tweak this recipe to suit your taste. I ate it this morning on my steamed broccoli. Best broccoli I’ve ever had 🙂

    41. posted by maria on March 11, 2017

      I like to use butternut squash to make this recipe. This is a go to recipe. Depending on the size of the butternut squash, I can get two batches out of one squash. I usually make the sauce and use it throughout the week. I cook pasta then add enough sauce to cover the pasta. Add it to the top of a baked potato, great dip with the baked tortillas chips, make the PD nachos recipe.

      This is one of those sauces that make any dish better. So if I messed up or didn’t like something I can usually add the no fat cheese sauce and improve the meal.

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    Not-Yo-Cheeze Sauce - ©