clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Pumpkin Mac and Cheese in a pot

Vegan Nut-Free Pumpkin Cheese Sauce

  • Author: Liz Madsen
  • Total Time: 5 minutes
  • Yield: 4 cups 1x


Vegan, Plant-based, Cheese, Cheeze, Oilfree, Gluten-free


  • 1 can pure pumpkin puree (not pumpkin pie filling)
  • 1 block firm tofu (softer tofu may work, but use less liquid to blend at first. I wouldn't recommend this with extra firm tofu)
  • 1/2 cup unsweetened non-dairy milk
  • Juice of 1 lemon
  • 2-3 cloves of garlic (if you don't have a high-speed blender, you might need to mince these first, or just use garlic powder)
  • 4 tablespoons nutritional yeast
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon (more or less to taste) pink Himalayan salt


  1. Blend all ingredients on high for 1-2 minutes, until smooth and creamy.
  2. Heat and pour on everything.
  3. Refrigerate leftovers in an airtight container for up to 5 days.
  • Cook Time: 5 minutes
  • Category: Cheese, Ingredient
  • Method: Blender
  • Cuisine: Vegan Cheese

Keywords: Vegan, Plant-based, Cheese, Cheeze, Oilfree, Gluten-free