Prep 10 mins
Cook 5 mins
I obtained this recipe from someone named Tracy over the vast Internet, at a website I cannot recall since I was doing a search through many at the time. Combining the below ingredients sounds wretched, but it was shockingly good! Could this be Kraft's secret?
- 2 cups water
- 1⁄3 cup carrot, peeled and cooked
- 1⁄3 cup white flour (I used half of that amount of cornstarch so that it would be gluten free)
- 1⁄4 cup nutritional yeast flakes
- 1 tablespoon lemon juice
- 2 teaspoons onion powder
- 2 teaspoons salt
- Blend all ingredients together in a blender.
- Pour into pan and stir until boils and thickens.
- Take off heat and pour into noodles, over broccoli or potatoes, etc.
Much better than any other nutritional yeast-based cheese recipe I've ever tried! Modifications: used whole wheat flour, left out lemon juice (didn't have any), and lowered the salt to 0.5-1tsp.
Oh man. I apparently was the only one so far to use flour - maybe this was why it tasted absolutely horrible. Now, granted, I have never had nutritional yeast before, but this sauce tastes absolutely NOTHING like cheese or Kraft Dinner sauce. I followed the recipe to the letter. If anyone has any idea as to what I could have done wrong, let me know and I would love to try again. But as is, it was inedible and too salty to even stand.
To be honest, I was skeptical. I've tried soooo many vegan "cheeses" and nothing has satisfied. Until now! This was fantastic, and this will definitely be my go-to recipe from now on. Also just wanted to mention that I believe this recipe comes from Jo Stepaniak's book 'The UnCheese Cookbook.'