Prep 5 mins
Cook 0 mins
A great vegan "cheeze" sauce! Try it on pizza, in tacos/tortillas or as a dip for nacho chips. To make "queso" sauce, just add 1 cup salsa at the end.
- 1⁄3 cup nutritional yeast
- 2 tablespoons cornflour or 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon mustard powder
- 1 teaspoon salt
- 1⁄3 teaspoon onion powder
- 1⁄4 teaspoon garlic powder
- 1 teaspoon Dijon mustard (optional, for sharper taste)
- 1 teaspoon lemon juice, freshly squeezed
- 1 cup water
- 1 tablespoon oil or 1 1⁄2 tablespoons soy margarine
- In a sauce pan whisk together water, lemon juice (and Dijon mustard, if using).
- Add nutritional yeast, flours and spices. Whisk to blend.
- Bring to a boil, stirring constantly, until thickened.
- Stir in oil/margarine.
- If making queso sauce, add salsa at this point.
This is pretty good. I made it with arrowroot powder but it was still not very thick. It's good for mac 'n chz, which is what we had it with, but not a dip consistency (or spreadable). The kids didn't turn their noses up at it, so that's good!
Good thing this is healthier than "real" cheese sauce because I can't get enough of it! Nothing vegan tastes exactly like cheese (nor should it), but this is pretty darn close! I drizzled it on top of polenta with marinara sauce. The next day I added salsa and had it with tortilla chips. It's also good plain. Definitely the best vegan "cheese" I've had. Edited 9/24/07: The first time I made this, I forgot to add the cornstarch, because it is not mentioned in the directions. I tried it again with the cornstarch, and I must say, the consistency was much better without it. Reviewed for PAC 2007