Prep 5 mins
Cook 10 mins
This is an excellent dip for nachos, or cheese for "mac and cheese" however, if you expect it to taste exactly like it's dairy counterpart, you will be disappointed
- 1⁄4 cup flour
- 1⁄4 cup nutritional yeast flakes (brewer's yeast)
- 1 cup water
- 1 -2 tablespoon vegan margarine
- 1⁄4-1⁄2 teaspoon pepper
- 1 can diced tomatoes with green chilies (omit for pasta sauce)
- cayenne pepper
- tortilla chips or macaroni noodles
- sift together dry ingredients in medium saucepan.
- whisk in water over medium heat until bubbly.
- stir in margarine and tomatoes.
- continue to cook until well heated.
- serve over chips for nachos, or over noodles for mac and cheese.
I haven't tried this recipe yet, but i noticed the ingredients list nutritional yeast as being the same thing as brewers yeast. This is not true. Brewer's yeast is quite bitter and will not work well if a recipe calls for nutritional yeast.
As a new vegan, this was the first vegan "cheese" I've tried, so I don't have a lot to compare it to, but nonetheless I was pleasantly surprised. :) I wasn't expecting it to taste like the real thing so that helped, but my mom who was expecting it to taste more like real cheese was a little taken back. She liked it alright but wasn't a big fan of it. I used nutritional yeast flakes of course (as others have mentioned), and I didn't have cayenne pepper so I substituted w/chili powder. I didn't add the tomatoes because I was using it over rotini noodles to make sort of a "mac and cheese." The texture was great and I thought this "cheese" sauce enhanced the noodles, though I can't imagine using it as a dip or for anything else really, which is why I gave it a 4 out of 5. I loved the simplicity and easiness of it all. Thanks for this recipe!
I used this for burritos. With the nooch, I am sure it is more nutritious than just throwing Daiya on top. I can't wait to use the leftovers for mac and cheese.