Alisa’s Easy Dairy-Free ‘Cheesy’ Sauce


  • 2/3 cup (160 mL) unsweetened milk alternative (of choice), plus additional as needed
  • 1/4 cup (60 mL) nutritional yeast
  • 1 tbsp olive oil
  • 1 tbsp comstarch or arrowroot starch
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp sweet paprika
  • 1/4 tsp smoked paprika (or additional sweet paprika)
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • freshly ground black pepper, to taste

Those of us living dairy-free have many more options with the advent of tasty store-bought alternative cheese shreds. Just employ a light hand on pizza, such as my ‘Cheesy’ Pepperoni Pizza with Roasted Tomato Sauce.

You need that light hand because dairy-free cheese can overwhelm if used in excess. Melting ability may also vary. Check your pizza at least 5 minutes before it is fully cooked, and if the cheese alternative hasn’t budged, turn up to broil for 2-5 minutes and keep a watchful eye.

For a make-at-home, dairy-free cheese sauce, enjoy the following tasty recipe.

Free of: gluten and all top allergens


  1. Place all ingredients, except pepper, in a blender and purée until smooth. Pour into saucepan and bring to a boil over medium heat. Cook for 2-3 minutes as it bubbles, whisking continuously.
  2. Remove from heat immediately and season to taste with pepper. The sauce will be relatively thick. If you prefer a drizzle, thin with additional milk alternative.

is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of