Tangy Cheeseless Cheese Sauce
2 tablespoons vegan margarine (Earth Balance is good)
2 tablespoons unbleached all purpose flour
1 cup unsweetened nondairy milk (I use soy)
1/4 cup nutritional yeast flakes
1-2 tablespoons tahini
1-2 teaspoons lemon juice
1/2 teaspoon onion granules
1/4 teaspoon garlic granules
1/2-1 teaspoon vegan Dijon mustard
1/2-1 teaspoon vegan Worcestershire sauce
good pinch cayenne pepper
salt, to taste
1. Melt margarine in medium saucepan. Add flour and stir well with wooden spoon over medium heat. Watch for burning! Do cook the flour for at least a minute until the mix looks frothy and bubbly. Remove from heat.
2. Stir in milk, stirring all the time and keep stirring off the heat until all the liquid has been incorporated into the mixture and there are no lumps. Return to low heat and stir until thickened.
3. Add in nutritional yeast and remaining ingredients and stir until smooth. Taste for seasoning. Serve hot over veggies, on English muffins, for mac and cheese, grilled cheese sandwiches... out of the pot with a spoon...