Easy Breezy Cheesy Sauce (oil-free + nut-free)
A creamy, tangy oil free vegan cheese sauce ready in fifteen minutes with pantry staples. No blender, no cashews, no oil. Cheddar-yellow, silky, and great on everything from mac and cheese to nachos to baked potatoes.
Notes
Original flour version: This recipe started with 1/4 cup all-purpose flour as the thickener, the way it appears in Appetite for Reduction. The cornstarch swap makes it gluten-free and is the version I make now. Both work great. Pick your thickener and you're set.
Ingredients
- 2 tablespoons + 1 teaspoon cornstarch
- 2 cups cold water divided
- 3/4 cup nutritional yeast
- 2 teaspoons granulated garlic or garlic powder
- 2 teaspoons onion powder
- 1/4 teaspoon salt or to taste
- 1/8 teaspoon ground turmeric
- 2 tablespoons Frontier chicken-style broth powder
- 1 teaspoon yellow mustard
Instructions
- In a smallish (2 quart or so) saucepan, mix the cornstarch into 1/2 cup cold water with a fork and stir until dissolved as much as possible.
- Add the remaining 1 1/2 cups cold water and stir.
- Into the pot, whisk in the nutritional yeast, granulated garlic, onion powder, salt, turmeric, and broth powder. Keep whisking to dissolve as many lumps as possible.
- Turn heat up to medium-high and stir often for about 5 minutes. Once it comes to a boil, bring it down to medium heat or a low boil. It should start bubbling and thickening.
- Cook for another 5 minutes, stirring almost constantly, until it has a thick, smooth melted-cheese consistency.
- Mix in the mustard and taste for salt. Serve hot or warm.
- Original flour version: This recipe started with 1/4 cup all-purpose flour as the thickener, the way it appears in Appetite for Reduction. The cornstarch swap makes it gluten-free and is the version I make now. Both work great. Pick your thickener and you're set.
Tried this recipe?Let us know how it was!
