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Nutritional Yeast Cheese Dip/Sauce

What you need: 

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)

What you do: 

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. '

Preparation Time: 
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Recipe Category: 

SO HOW'D IT GO?

Weelittlebuddy, I used water too (mainly bc I forgot the soymilk suggestions ::)) and I agreed with you - it was creamy but tasted kind of chalky. I tore through my spice rack until I came up with the perfect thing - CUMIN. DEFINITELY add cumin, esp the people who have already tried this recipe - it makes it sooo good. It adds that cheesyness that I was missing. Or at least, give it a try once. Just a few dashes. :) I've been tearing at that pot of "cheese" with a bowl of nachos lol. Yum.

thanks for the recipe!!

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Anonymous

ahh....i tried this recipe and it didn't turn out too good....I followed it, but i used water instead of soymilk like some of the others did. Maybe thats what makes the difference.  When i tried it, it tasted nothing like i thought it would (compared to the reviews) maybe I should try it again??
Any more tips to add flavor to this and make it more "cheese like"?

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Mmmmm...so incredibly tasty. I made this one to compare to another I'd made recently, and this one wins: it keeps the flavor but has half the margarine. I used Earth Balance, subbed soymilk for the water, used 4x the amount of garlic, and since I was making "nacho cheese" I added oregano, onion powder, chile powder, Mrs. Dash, red pepper, and a drained can of Rotel tomatoes (the kind with green chiles). Just a note: if anyone else adds spice like I did, keep in mind that the flavor gets more intense overnight, so make it a little less spicy and less salty. In fact, I'd recommend using only 1/2-3/4 tsp. salt. Anyway, very tasty, thanks!!!

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This is an excellent recipe. I have been making this sauce for quite some time now and everyone I make it for loves it. I add a little turmeric as well.

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Wow! Fantastic and easy!!! This comes out to be a wonderful thick creamy texture. It will be easy to incorporate into any dish requiring a creamy or soft cheese!

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Cheeseless Christ!
This is one great recipe. I tend to add a bit of turmeric and usually put in salsa at the end too. It's great in a lot of recipes or as a stand-alone dip, with tortilla chips.
I didn't think I'd have the pleasure of enjoying something so close to the flavour of cheese again. Thanks!

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