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  • thelosogal

Low Sodium Cheese Sauce

Updated: Aug 7, 2022

My "cheese" sauce has gotten quite popular. And its perfect. I like that it's plant based and so very low sodium so I can use it liberally. I also need a sauce that's actually cheese. Smooth and creamy.

This gets its creaminess from using a low sodium cream cheese (I found one with 40mg per serving at my local health food store. They also had the lowest hotdog, but that's for a different post 😉 ). Pulling some seasoning from old faithful, we get a smooth, earthy cheese sauce with just 253 mg for the whole thing.

Serves 4, 63.25mg per serving.


  • ¼ cup heavy whipping cream

  • 2 tablespoons unsalted butter

  • 2 oz cream cheese, the lowest you can find (mine is 40mg per serving)

  • 2 oz Swiss cheese

  • 2 tablespoons no salt added Rotel**

  • ¼ cup nutritional yeast

  • ½ teaspoon onion powder

  • ½ teaspoon powdered garlic

  • ¼ teaspoon turmeric

  • Pepper to taste


  • Slowly heat up heavy whipping cream and butter in a small sauce pan.

  • Once butter is melted, slowly melt in cream cheese and Swiss. Stir often. Slow and steady is the goal here. Resist every urge to crank the heat.

  • Add in Rotel and nutritional yeast. You may need to add in small amounts of water to get the consistency where you like it.

  • Add in spices and pepper to taste.

  • Serve over pasta, veggies, rice, pretzels, burrito bowls etc.

**I typically dislike using just a small part of a canned item. But I separate out Rotel on some waxed paper on a baking sheet and freeze it in 2 tablespoon portions. Once frozen, I bag and tag it and use as needed.

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