No Fat Not-Yo Cheeze Sauce Free PD Recipe

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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  1. This recipe is amazing. It’s got the right amount of kick to it. The flavor is the best vegan/plant based cheeze sauce out there. I always have a double batch in my refrigerator. It goes quickly. As per Julie’s suggestion, I keep frozen potatoes ready for the next batch.

  2. 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.

  3. 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 2-½ 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 🙂

  4. 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.

  5. 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!

  6. 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!

  7. 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.

  8. 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.

  9. 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!

  10. 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.

  11. 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.

  12. 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’.

  13. 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 ½ 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.

  14. 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.

  15. 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 ¼ tsp of red chili peppers but will probably add the ½ tsp recommended next time. I also have been making the Herb Potato Salad for him and he can’t get enough.

    1. 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.

  16. 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!

  17. 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!

    1. 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.

  18. 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!

  19. 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!

    1. 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.

  20. 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!!!

  21. 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!!

  22. 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???

  23. 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

  24. 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.

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