Creamy Pumpkin-Cheeze Sauce

Creamy Pumpkin-Cheeze Sauce

It’s autumn and you’re looking for ways to integrate more pumpkins into your meals? How about making some mac’n’cheeze’? (The z in ‘cheeze’ indicates that it’s vegan but has a cheese-like flavour.)

Why not make regular mac’n’cheese? Because it contains cheese duh. Regular cheese sorts vary between 40-60% pure saturated fat content. Your beautiful body deserves a better treatment than that! In addition to being extremely high fat, cheese contains the deadly milk protein casein, which is linked to many chronic diseases such as cancer. Further to that, animal products are generally higher in pesticides and heavy metals than plant foods because the toxins accumulate in animal tissue.

If you’re already a vegan, yay! Good for you! ♡
But if not: you should really rethink your eating habits if you want to ensure a higher quality of life at all stages of your future. Try by incorporating more fully plant-based meals into your diet, for example this vegan cheeze sauce!

You can eat it with pasta if your choice (of course only whole grain or raw pasta) or pour it on top of your salad as a cheezy salad dressing. The options are limitless!

The best combination in my opinion is cheezy gluten-free macaroni served with a side salad consisting of dark leafy greens, tomatoes and basil OR cheezy wholegrain pasta with steamed peas and carrots. YUM!

If you try it don’t forget to tag me on Instagram! ♡ @laurafruitfairy


1 small Hokkaido pumpkin
30g nutritional yeast
2tbs lemon juice
1/2 avocado
1tbs turmeric powder
1tbs mustard seeds
100ml hot pumpkin water or noodle water
Cayenne, nutmeg, sea salt and black pepper to taste
  • Medium



Cook or steam hokkaido pumpkin until soft.


Combine all ingredients in a high speed blender and blend until smooth.


Serve on top of pasta or salad.

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