Ease of Preparation: Easy
Preparation Time: 5 min
Cook Time: 5 min
Servings: yields 1 1/2 cups
Recipe By: Beverly Lynn Bennett
From: The Complete Idiot's Guide to Vegan Living
Used with permission of Beverly Lynn Bennett
Vegan Cheezy Sauce
This vegan version of cheese sauce has an endless array of uses, from a sauce over vegetables, pasta, or grain dishes, to an addition to soups or stews, or as an accompaniment to main dishes. You can even use it to make a yummy vegan macaroni and cheese by mixing it with cooked elbow macaroni.
Ingredients
1/2 cup nutritional yeast flakes
3 tablespoons whole-wheat flour or 3 tablespoons spelt flour
4 teaspoons arrowroot
1/2 teaspoon sea salt
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1 1/2 cups soy milk, rice milk, or other nondairy milk of choice
1 tablespoon olive oil
3 tablespoons whole-wheat flour or 3 tablespoons spelt flour
4 teaspoons arrowroot
1/2 teaspoon sea salt
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1 1/2 cups soy milk, rice milk, or other nondairy milk of choice
1 tablespoon olive oil
Directions
In a saucepan, whisk together nutritional yeast flakes, whole-wheat flour, arrowroot, sea salt, dry mustard, garlic powder, and paprika.
Add soy milk and olive oil, and whisk until very smooth. Cook over low heat, whisking constantly to avoid lumps, for 3 to 5 minutes or until sauce thickens.
Serve hot as a sauce, or allow to cool for use as a dip or spread.
Store covered in the refrigerator for up to 5 days. Reheat in a saucepan as desired.
Add soy milk and olive oil, and whisk until very smooth. Cook over low heat, whisking constantly to avoid lumps, for 3 to 5 minutes or until sauce thickens.
Serve hot as a sauce, or allow to cool for use as a dip or spread.
Store covered in the refrigerator for up to 5 days. Reheat in a saucepan as desired.
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