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You are here: Home / Vegan and Oil-free Recipes / Cheezes / Vegan Nut-Free Pumpkin Cheese Sauce

Vegan Nut-Free Pumpkin Cheese Sauce

October 17, 2019 by 💚 Liz Leave a Comment

Vegan Pumpkin Mac and Cheese in a pot
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My Vegan Nut-Free Pumpkin Cheese Sauce is a Fall-inspired cheese that is vegan, nut-free, gluten-free, and oil-free. I was feeling some pasta one night last week, but because I had leftover pumpkin puree in the fridge and I didn’t have any beans in the cupboard, I had to be creative.

I blended the pumpkin with a block of firm tofu and some nondairy milk to make it creamy, and I played up the orange color of the pumpkin with a little turmeric (undetectable in the flavor profile). Then I punched up the cheezy flavor with some garlic and nutritional yeast, creating a pretty amazing sauce.

Pumpkin puree, tofu, plant milk, lemon and spices on a table

The dried thyme in this just seems to complement the flavors perfectly. I don’t know why but thyme feels very fall-ish, probably because it’s used in a lot of soups, casseroles, and other popular fall dishes. But feel free to leave it out or substitute it if you don’t like it.

Ingredients blended together

This protein-packed cheeze sauce is healthy and delicious, so feel free to eat all of it. After I started warming it up with my cooked pasta the first time I made it, I kept dipping a spatula back into the blender to “clean it.” ;) 

Speaking of which, you should put this cheezy sauce on anythingeverything. I’ve already put it on pasta, rice, broccoli, and in lasagna (recipe coming soon).

I kind of make a lot of vegan cheeses now. I even made a whole list of my favorite nut-free vegan cheese recipes!

Vegan Pumpkin Cheese Sauce in a bowl

As always, let me know if you make this recipe and please tag #Zardyplants and mention me @Zardyplants so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)

<3 Liz

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Vegan Pumpkin Mac and Cheese in a pot

Vegan Nut-Free Pumpkin Cheese Sauce


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

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


Ingredients

Scale
  • 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

Instructions

  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.
  • Category: Cheese, Ingredient
  • Method: Blender
  • Cuisine: Vegan Cheese

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

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About Liz

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Hi, I'm Liz!

I develop whole food plant based vegan recipes that are oil-free, (mostly) gluten-free, easy, healthy, and budget-friendly. My husband and I created Zardyplants to share our fun, delicious food with the world. But what does the name Zardyplants even mean?

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