Nutritional Yeast Cheese Dip/Sauce
1/4 cup nutritional yeast
1 teaspoon salt
1/4 cup unbleached flour
1/4 teaspoon garlic powder
1/8 teaspoon dried yellow mustard powder
1 cup water
1 1/2 tablespoons vegan margarine (I highly recommend Willow Run for this sauce)
1. Mix dry ingredients, add water, whisk until clumps are gone.
2. Put in pot with margarine, and heat on medium until hick.
This is a very thick sauce as it is best suited for things like alfredo, macaroni and cheese, etc. It shouldn't get as thick as mashed potatoes, though, so be careful. You can add more water if you make it too thick, but it's supposed to be pretty thick.
Mixing salsa with this for nacho cheese with chips is great; adding onion powder and extra margarine works great to use in a scalloped potato recipe; extra garlic, margarine and parsley for alfredo. Try scoops of it on vegan pizza. '
SO HOW'D IT GO?
WOW! this was awesome, I used olive oil instead of vegan butter and put chilis in the mixture and it was thick nacho cheese! Loved it* thanks for posting it
This recipe is so easy & delicious. I substituted cornstarch for the flour, but the rest stayed the same - delicious! Then I mixed in some blazing inferno chili (that I made by accident! Wish I knew how hot chipotle peppers were before I dumped in the whole can... ) and it salvaged the chili - made an AWESOME nacho dip
I've been making a version of this sauce for years and years! So cool to see it here. I usually double the recipe as it's sooo tasty, great for pasta, or my favorite--to dip hot pretzels in! When I first made it, I never had dry mustard, so yellow or brown mustard worked just fine. :) Thanks so much for the recipe being here, because I'd lost my copy that I had written down and I have some pretzels that are begging to be dipped in some vegan "cheese" sauce!
Made this as a sauce for breaded eggplant, came out terrific
(I cut down a bit on the vegan butter and flour for health reasons)
Thanks for the recipe
;)b
This was awesome!! I assumed it would be difficult to make cheese sauce, but this recipe was simple and tasty. Took maybe 10 minutes and made a thick, creamy, cheesy sauce. I served it over a baked potato with lots of broccoli. I will certainly be using this recipe often!!
Thanks!!
Just thought I would mention how delicious all these pictures look!
Has anyone used regular coconut milk for this?
i don't usually keep soy on hand and i've made this once already but can't remember if i used coconut milk or if i actually had some leftover soymilk....
Whatever i did before though, i LOVED IT! And i'm really not a "cheese alternative" fan. I added extra butter and Italian seasoning and used as a sauce for potatoes au gratin. SO GOOD!
Great, quick and easy recipe! I didn't have any garlic/mustard powder so I crushed a clove of garlic and semi-crushed up some mustard seeds. I didn't have any vegan margarine so I used olive oil. I used water, and added some cumin. I'll definitely plan on stocking up on the powders because my sauce is a bit on the lumpy side right now, but otherwise this turned out great! I've only used it as a dipping sauce for fake chicken wings so far, but I can see magnificent vegan nachos in my future!
YUMMY!! Super easy to make and tastes great. The soy milk tip and adding the cumin tip were helpful as well. Thanks Everybody! ;)b
I made this to put on a baked potato with some broccoli and it was awesome! I added a couple shakes of cumin to it and some black pepper later I think I'll stir some salsa into it and have it with some chips later. Yum!
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