This easy vegan cheese sauce (no nuts) is the perfect vegan cheese recipe to drizzle on broccoli or a baked potato, to make nachos with, to use as a dip, to smother French fries for loaded cheesy fries (yes please!), or to enjoy with anything you like! This vegan cheese recipe is made with just 10 ingredients including sunflower seeds and a few other easy-to-find pantry staples, and when combined, they make the perfect creamy cheesy nut-free deliciousness!
I've shared my nacho cheese sauce, and my mozzarella cheese recipes in the past, but these recipes both contain cashews. Some people are allergic to cashews, and others just may prefer another option. So today I'm sharing with you my new recipe for my easy vegan cheese sauce which is completely nut-free.
When I was researching vegan nut-free cheese recipes, I found a lot of the recipes make their cheese sauces out of potatoes. There is nothing wrong with that, but I wanted to make something a little different. You won't find any potatoes in this recipe! For my easy vegan cheese sauce recipe, I use raw sunflower seeds to make this vegan cheese creamy and cheesy. Sunflower seeds are not only a great nut-free option, but they are also super affordable making this the perfect go-to everyday staple.
The key to using sunflower seeds is that you need to boil them first. Boiling them will help get them tender and soft so that when you add them to your blender they break down easily into creamy goodness. Then it's just a matter of seasoning correctly for the perfect cheesy flavour with nutritional yeast, paprika, salt, onion and garlic powder, and just a touch of agave which cuts the bitterness of the sunflower seeds. You aren't going to believe how scrumptious this vegan cheese recipe is! So let's hop to it...
How to make Easy Vegan Cheese Sauce (No Nuts):
Add the sunflower seeds to a small pot and cover them with water. Bring to a boil and boil for 10 - 15 minutes until the sunflower seeds are lighter in color and tender. This helps soften the sunflower seeds so that they blend smoother and creamier. Drain and rinse well.
Add the rinsed sunflower seeds to a blender along with 1 cup fresh water, the nutritional yeast, tapioca starch, paprika, agave, salt, onion powder, garlic powder, and turmeric. Blend until smooth as possible, stopping to scrape the sides as needed.
Pour into a small saucepan and heat over medium-high heat, while stirring often. As you stir it will start forming clumps, and then it will all thicken into a gorgeous cheesy sauce, this takes about 5 minutes. If your sauce gets too thick, feel free to thin it out with a bit of water to reach the desired texture. Remove from heat and enjoy however you like!
This easy vegan cheese sauce (no nuts) goes wonderfully drizzled on a baked potato, on steamed broccoli, poured over French Fries to make cheese fries, as a dip with tortilla chips, bread, or veggies, or you can make nachos! Basically anywhere you like vegan cheesy goodness, this sauce is perfection!
If you're interested in trying another nut-free sunflower seed cheese recipe, be sure to try this one which is sliceable and spreadable- it's a go-to fave of mine!
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Easy Vegan Cheese Sauce (No Nuts)!
Servings:
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Ingredients
- ½ cup raw sunflower seeds
- 1 cup water
- 3 tablespoons nutritional yeast
- 2 tablespoons tapioca starch , also called tapioca flour (see notes)
- 1 ½ teaspoons paprika
- 1 teaspoon agave
- ½ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon turmeric
Instructions
- Add the sunflower seeds to a small pot and cover them with water. Bring to a boil and boil for 10 - 15 minutes until the sunflower seeds are lighter in color and tender. This helps soften the sunflower seeds so that they blend smoother and creamier. Drain and rinse well.
- Add the rinsed sunflower seeds to a blender along with 1 cup fresh water, the nutritional yeast, tapioca starch, paprika, agave, salt, onion powder, garlic powder, and turmeric. Blend until smooth as possible, stopping to scrape the sides as needed.
- Pour into a small saucepan and heat over medium-high heat, while stirring often. As you stir it will start forming clumps, and then it will all thicken into a gorgeous cheesy sauce, this takes about 5 minutes. If your sauce gets too thick, feel free to thin it out with a bit of water to reach the desired texture. Remove from heat and enjoy however you like!
Notes
Nutrition
Kathy says
Perfection! 🥰 🥰 I was missing a couple of ingredients, but it's still deliciousness. 😋 😋 😋
Sam Turnbull @ It Doesn't Taste Like Chicken says
Great! Thank you for the review Kathy 🙂
Rachel says
I am allergic to several foods including yeast, is there a substitution for the nutritional yeast I can use? sourdough discard maybe? I have allergies to soy, corn, wheat, yeast, just to name a few. I really want to try this but I know the nutritional yeast plays a role in texture so I wanted to check with you first.
thanks Sam!
Jess @ It Doesn't Taste Like Chicken says
The nutritional yeast actually plays a role in taste by giving this a cheesy flavor. You can omit but some flavor will be lost.
Linda says
HI! Do you (or anyone else) know if hemp hearts would work well in this sauce? BTW I have loved every recipe of yours that I have tried. Thanks so much!
Sam Turnbull says
I haven't tested it so I am unsure! That would basically be a new recipe. So happy you're loving my recipes 🙂
Ginette says
Easy. Very tasty. The perfect texture for a cheese sauce. Currently eating it out of the sauce pan with baked chips and home made salsa. Thank you!
Sunny White says
Would this make a good mac & cheese, or would another recipe be better for that?
Sam Turnbull says
Yes that would be great! I have other mac and cheese recipes here too.
Hannah says
Do you think you could use raw pepitas (pumpkin seeds) instead of sunflower seeds?
Definitely want to try this!
Sam Turnbull says
Yes I do! The texture and taste might be slightly different of course, so just adjust the seasonings to taste. Enjoy!
Julie says
I added green chile. I haven't eaten Torchy's queso in over 4 or 5 years, so this is just from memory ~ but this is what I remember it tasting like. I used to love that stuff so this is super exciting. Super easy and so delicious! Definitely going to be a go to recipe for me.
Sam Turnbull says
Wonderful! So happy it's a new go-to for you, Julie!
Valerie Balzan says
Had to boil the sun flower seeds for ages before the grey colour came off MOST of them-maybe UK cups are bigger than USA ones but seemed a lot to me!
Valerie Balzan says
Oh sorry I used the wrong g sunflower seeds-the delivery brought me roasted salted ones which in my ignorance I thought were the normal ones-I just got another packet and they look the right type
Sam Turnbull says
Oh yes, that will make a difference. No worries!
Sam Turnbull says
The grey colour of the sunflower seeds does not need to come off. Just boil for 10 - 15 minutes, drain and rinse well to wash of any film. Enjoy!
Sandra says
I believe tahini is made with sunflower seeds so your family should be able to eat it....yay!!!!
Sandra says
Sorry, thinking about a different recipe that uses sunflower seed butter. There are many good sauces without nuts and sesame seeds, good luck!
Sandra says
Sorry, thinking of another dip with sunflower seeds. Good luck!!!!
Sam Turnbull says
Tahini is made with sesame seeds 🙂
Scott says
I bet a few teaspoons of acid (jalapeno brine, vinegar, or lemon juice) and a few teaspoons of soy sauce would be great in this sauce. I may have to do some experimenting.
Thanks for another grey post Sam!
Sam Turnbull says
Sounds great, Enjoy!
Shirley Leger says
Thank you for this recipe. I've been vegan for a while now and recently I had to get rid of all nuts and sesame in my house. My granddaughter is allergic to both nuts and sesame and visits several times a week. I want to make my home a safe place for her.
Finding recipes for nut-free sauces is going to be my challenge. I have to try a tahini-free hummus next.
Thanks again.
Sam Turnbull says
Amazing! So happy you like it, Shirley!
Karen says
Looks wonderful! What if I can't find raw sunflower seeds? Will roasted ones work?
Sam Turnbull says
Roasted are dryer and oilier. They might not be as creamy.
Maureen Cram says
Perfect! A sauce I can use for when my daughters are visiting as they are both allergic to most nuts (one) and all nuts (the other). They are both visiting in the next three weeks.One is already vegan and the other one is getting there slowly but surely. All your great recipes are helping!
To save time do you think that I could boil more than the recipe amount and then freeze a portion or tow for a later sauce?
Sam Turnbull says
Yes absolutely! You can boil them and store them in an air-tight container in the fridge for 3 - 4 days. You could also make the blended sauce and store it un-cooked in the fridge for 3 -4 days (just give it a whisk before cooking). Or you could store the fully cooked cheese sauce in the fridge for 3 -4 days. So many options! 🙂
Desi says
Hi! This recipe is incredible!
Do you know if I can freezing the sauce?
I make a lot....
Sam Turnbull says
Hi Desi, yes it should freeze just fine. Enjoy!
Lola Pullen says
I have made all of her cheeses and frozen them for a few months! Sometimes when thawed you need to add a little water when reheating
Sam Turnbull says
Amazing!