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?
- 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.
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.
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.
This is beyond 5 stars!!! My Vegan daughter was home from college we thought we would give it a try. Everyone loved it!!!!! We did use 1 1/2 cup of water and 1/2 cup oil No onion power... when we cooked the carrots we added green onion to the water and cooked them together. Next time we will use the carrot/onion water with 1 1/2 cups. We also placed in the oven for about 15 mins. to get a crispy top.