Vegan Cheese Sauce
Submitted by LK
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| prep time: 5 minutes | cooking time: 5 minutes | makes 2+ cups |
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| This recipe is an amazing alternative to all sorts of traditional cheese sauces. Use less water for a nacho cheese or use a little more water for a macaroni and cheese style sauce. Adding extra margarine will make it creamier. Great over steamed vegetables, mashed potatoes, in burritos, on veggie burgers, and the list goes on! (Check out LK's website here) |
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Equipment:
Sauce pan
Ingredients
1/2 cup unbleached flour
1/2 cup nutritional yeast
1 1/2 - 2 cups water
2 tbs soy margarine
1 tbs yellow mustard
garlic salt to taste
Additional spices can and should be added at your discretion. Yummy add-ins are curry powder, turmeric, red pepper, powdered mustard, cumin, etc.
Directions
Mix flour and nutritional yeast in saucepan. Add enough water to form a thin paste and mix thouroughly to avoid any dry pockets. Add the rest of the water and turn on heat to medium. Stir continually until sauce reaches desired consistancy. Remove from heat and stir in margarine. Add yellow mustard, garlic salt, and any other spices you wish. |
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Reviews (add your own)
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| kat wrote on Sunday February 15th, 2004 01:52 PM |
 three and a half soybeans |
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i tried your vegan cheese sauce recipe. my method of cooking it was slightly different, but measurement of ingredients was the same, and i added cumin, and some soy sauce ( 2 drops), and substituted chili spice for cayenne, and it was delicious, thank you for the recipe, i will use it many more times.
Katja |
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| Cathi wrote on Wednesday October 27th, 2004 11:21 PM |
 three soybeans |
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I made this recipe as directed, using a total of 1 1/2 c water, and heating for about 5-10 mins.
Texture is good (although mine was slightly clumpy because I wasn't patient enough while adding water), but flavor was more bland than I expected. When I first mixed the ingredients, the sauce was too salty, but after I took it off the heat, I needed to add salt.
I also added cumin, a dash of hot sauce, and a dash of soy sauce, in addition to the spices recommended in the recipe. It was pretty good at this point, but I tried adding a heaping tablespoon of Tofutti Better Than Sour Cream (Cream Cheese might work better), and this improved the flavor and mouth feel.
Not a bad recipe, but I'm really not satisfied.
I actually haven't tried that recipe myself, sorry it didn't work out for you. Here's my favorite sauce Alfreda sauce. Give it a shot! - Isa |
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| Cathi wrote on Thursday November 04th, 2004 01:14 PM |
three and a half soybeans |
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After making this a few times, I'm addicted! |
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| RoyC wrote on Wednesday February 16th, 2005 02:06 PM |
 four soybeans |
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Outstanding recipe. Way above expectations.
Stuck to the recipe by the letter...added turmeric at the end. Used it to mix with cooked rice and vegan chorizo to stuff bell peppers. Very tasty...will be preparing this over and over. |
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| Jackie wrote on Sunday May 29th, 2005 11:24 PM |
four soybeans |
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I tried this cheese sauce in a vegan casserole, and it rocked! I'm so happy to have stumbled upon it - thanks! |
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| Mary Jacobs wrote on Friday September 09th, 2005 12:29 PM |
four soybeans |
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i love this kind of food! |
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| Kenny wrote on Sunday December 04th, 2005 02:59 PM |
four soybeans |
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The recipe was great. Turned out perftect the first time I attempted it. I added a little cumin to it. I had to stir it constantly while it was heating to avoid lumps. |
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| Ian wrote on Tuesday March 21st, 2006 01:42 PM |
four soybeans |
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The first couple of times I made it it was okay. Then I realized I was using garlic powder and not salt. Now it's great! This time I used some crushed garlic and regular salt. I also added vinegar to taste. So, so, so good. Also a little cumin and a spash of soy sauce. Btw: this is now the only thing I know how to cook. |
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| Andrea wrote on Sunday May 07th, 2006 09:23 AM |
four soybeans |
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This is the only faux cheese sauce I ever use anymore! I love it the way it is, but sometimes I add a few drops of soy sauce for a saltier taste. |
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| Kate wrote on Sunday June 18th, 2006 07:09 AM |
four soybeans |
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I was eating this cold out of my refrigerator at seven this morning which, I assure you, speaks more to the fabulousness of this sauce than to my usual breakfast habits.
In place of the water, I used up the dregs of a container of veg broth and some soy milk, omitted the salt (doc's orders) and served the stuff over pasta and broccoli. My cheese-obsessed husband loved it and several bites later even told me (drumroll) that he now believes he could go vegan.
That's worth at least four soybeans! |
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