Put a pan over medium high heat.
When pan is warm add olive oil. Add onion and sauté to desired doneness. Add garlic and sauté a bit more (don’t burn it).
Move onions and garlic around the outside of the pan and add the ½ stick of margarine. When margarine melts sprinkle flour all over pan (don’t just drop it in a pile). Use a whisk and stir the flour and margarine/ onion/garlic together until all of the margarine is absorbed by the flour. It will become very thick at this point.
Add one can of the green chilies (do not drain) and use whisk to stir until the flour mixture absorbs all the liquid. Add 2nd can of green chilies and stir. Add 1/4th cup of vegetable broth. Add 1/4th of the nutritional yeast. Use whisk and mix till broth absorbed. Continue to add the broth and nutritional yeast in these amounts until all nutritional yeast is used, and you have the desired consistency for your sauce by adding the vegetable broth.
When you reach the desired consistency add hot sauce to taste. I used about 10/12 shakes of the tobaccos brand chipotle sauce.
I have dipped chips in this. Used it as a topping for enchiladas and burritos. Cooked a bag of bow tie pasta and can of mushrooms and peas and it made a fun Mac and “cheese” type pasta dish (add some salt and pepper to taste after you mix the sauce and pasta).
The origin of the sauce came from a recipe on VegWeb. I would like to thank Amanda who posted the vegan cheese substitute recipe. After trying your recipe I edited/changed it and created my recipe.
I hope you enjoy this Sir Bear