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Plant Based Cheddar Sauce (Nut-free)

Makes 3 cups
Author: Molly Patrick of Clean Food Dirty Girl


  • 1/3 cup nutritional yeast (25 g)
  • 1/3 cup raw (shelled) sunflower seeds (50 g)
  • 1/3 cup old-fashioned rolled oats (40 g)
  • 2 tablespoons tapioca starch
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon salt
  • 1 teaspoon mustard powder
  • 1 teaspoon regular paprika (not smoked)
  • 1/4 teaspoon turmeric powder
  • 2 1/2 cups water (590 ml)
  • 1/4 cup diced red bell pepper (35 g)
  • 1/2 tablespoon coconut aminos


  • To your blender, add the nutritional yeast, sunflower seeds, rolled oats, tapioca starch, garlic powder, onion powder, salt, mustard powder, paprika and turmeric powder. Process until it becomes a fine powder, about 20 seconds.
  • Add the water, red bell pepper and coconut aminos to the blender and process until smooth. Transfer the mixture to a saucepan and heat over medium-high heat. Cook for 7 - 10 minutes, stirring often. It will slowly become thicker and thicker. As this happens, begin to stir constantly until it's thick and gooey.
  • Remove from heat, cool to room temperature, then promptly store in your fridge.