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?
Luved the recipie!
I made it thick and added it to my veggie burger............YUMMMMM
Don't know if anyone's mentioned this, but I'd like to add a vote for making this with chickpea flour. Adds great flavor!
this is the best thing in the world! ive been vegan for a few months now and now i can have nacho cheese AND get my vitamin B12?!?! im sold... thank you sooooo much
this is the best thing in the world! ive been vegan for a few months now and now i can have nacho cheese AND get my vitamin B12?!?! im sold... thank you sooooo much
this is the best thing in the world! ive been vegan for a few months now and now i can have nacho cheese AND get my vitamin B12?!?! im sold... thank you sooooo much
this is the best thing in the world! ive been vegan for a few months now and now i can have nacho cheese AND get my vitamin B12?!?! im sold... thank you sooooo much
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!
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