Vegan Cheez Whiz

Vegan Cheez Whiz (16)

Vegan Cheez Whiz (4)

Vegan Cheez Whiz. Here’s the thing…

I ordered a cheese wrap at a raw food restaurant here in Montreal called Crudessence and it was amazing. Like, spellboundedly amazing. So, naturally, I asked them what was in it… and I recreated it.

Couple of words to note: this stuff is highly delicious as a sandwich or veggie spread. You know, the celery boats with the Cheez Whiz, maybe some raisins? But, it doesn’t melt. And, it’s vegan, so don’t expect it to taste 100% like the ‘real’ thing. Cool thing is, serving to serving, my vegan cheeze whiz has 2 grams less fat and 10 less calories than the Cheez Whiz original. Um… plus it’s made with just a handful of whole foods and not:

Whey, canola oil, milk, milk protein concentrate, maltodextrin , sodium phosphate, less than 2% of whey protein concentrate, salt, lactic acid, sodium alginate, mustard flour, worcestershire sauce (vinegar, molasses, corn syrup, water, salt, caramel color, garlic powder, sugar, spices, tamarind, natural flavor), sorbic acid as a preservative, milkfat, cheese culture, oleoresin paprika (color), annatto (color), natural flavor, enzymes.

I’m sure there are soy-based store bought versions out there that are very similar – loads of processed gunk, maybe even some tartrazine if you’re lucky? Heh.

Case closed.

Make this version!


To view, print or email this recipe, click here.

5.0 from 4 reviews
Vegan Cheez Whiz
Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Corn-free, Grain-free, Egg-free
Prep time: 
Cook time: 
Total time: 
Serves: 8
Smooth and creamy vegan cheese sauce that's perfect for any sandwich, wrap or vegetable spread.
  • ½ lb. cubed and peeled butternut squash
  • 1 teaspoon melted coconut oil
  • ½ cup cashew halves, soaked in water for 12 hours, drained and rinsed
  • 5 tablespoons freshly squeezed lemon juice
  • ¼ cup nutritional yeast
  • 1 tablespoon non-dairy milk
  • 1 teaspoon yellow mustard
  • ½ teaspoon turmeric
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • Sea salt, to taste
  1. Preheat oven to 400F and place cubed butternut on a small baking sheet. Drizzle coconut oil over top and rotate to coat. Roast in preheated oven for 25-30 minutes, until soft and mushy.
  2. Meanwhile, add remaining ingredients to the jug of your high powered blender. Add roasted squash.
  3. Puree until smooth, about 5 minutes. You'll have to use a spoon or tamper to push the ingredients into the blade. There is just enough liquids in this recipe to make it possible, but it can get a bit challenging. Be patient, continue to push the contents into the blade and process until smooth.
  4. Spoon cheez whiz into a clean jar, cover and refrigerate for at least 12 hours to allow the flavors to develop (or use it right away... I did!)
  5. Store in an air-tight container in the fridge for 1 week.
  6. Makes 500mL, 2 tablespoons per serving, 8 servings.
For the soaked cashews - place raw cashews in a glass jar or bowl and cover with water. Cover the glass and place in the fridge. Drain the water from the cashews, rinse them and then use them in this recipe.
I used coconut oil in this recipe to help with the creaminess of the recipe. I do not know if other oils would work.
I'm not sure if sweet potato would work in place of butternut squash, but I don't see why not. It may make it a bit thicker/starchier, though.
I'm not sure this recipe would work without nuts. I'll work on a nut-free cheese recipe :)

View nutrition information (once on page, scroll down)

Vegan Cheez Whiz (50)

The notes of this recipe are STACKED with a ton of tidbits on how to be successful with this recipe. If for some reason I’ve missed something, let me know and I’ll help ya out, as usual.


If you struggle with candida, I’ve learned that nutritional yeast can/may be safe on the diet. If you’re interested in this sort of thing, check this out, and this, too.

If you do not have a high powered blender, no worries. You may have to add a bit more liquid to make everything blend together nicely, but the soaking the cashews will definitely help make it easier to work with.


And there you have it – spreadable vegan Cheez Whiz that will change your sandwich making!

Also, I’m headed to Toronto next weekend and I’d love to meet you if you’re in the area! Head on over to this page to learn more.

Now I’d love to hear from YOU!

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Comments | Leave Your Comment

  1. Hello, I am wondering if anyone knows where I could purchase Nutritional Yeast. I am from Canada, and I dont cook or bake, but would like to try this

  2. In making the cheese whiz, what can be used instead of nutritional yeast and non fat milk?. We have dairy, vinegar & yeast allergies in household.

    • Hey! My recipe calls for non-dairy milk, not non-fat ;) The nutritional yeast gives this recipe its “cheesy” flavor, so if you leave it out, it won’t taste the same. I’m sure it will still taste delicious in its own way, though!

  3. I made this last night. For those who are wondering, it turned out great, even with my regular cheap old blender. I just added a bit more water and it has a nice whipped texture.

    As a cheez whiz lover, I can say, this is tastes nothing like cheez whiz, but is tasty and satisfying and way healthier.

  4. Hello Leanne, thank you for your website, l value it highly. Why is there yeast in the vegan cheez recipe, how would it be without? Cheers Julie

    • Hi Julie – the yeast is to give the recipe a cheesy flavor. I’m not sure how it could be made without it. Sorry!

  5. Made this last night and it turned out really well!! So far i have used it on brown rice cakes with cucumber, and a dip for nacho chips!:) Yum! Because of the nutritional yeast and all the B vitamins it really gives you energy too! and it really satisfies that cheese craving! Great recipe Leanne!

  6. Question (hiding head in shame lol) We accidentally grew butternut squash this year (must have came in a container of yellow squash by accident) But we now have a ton so I can’t wait to use this. My question is, how in the world do you scoop it out once you cut the squash open? I thought it was hard inside so does it need to be pre-cooked so you can get it out? Please tell me you don’t peel the darn thing and cut like that. (yes I know google is my friend but Google is not YOU :) )

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