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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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SO HOW'D IT GO?

I LOVE this and it's going to be a staple in my house! I used soymilk instead of water and I didn't realize I was out of flour until I had already started the recipe so I just left it out. The only thing I measured was the nutritional yeast and I also didn't have any margarine so I used coconut oil instead.

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I made this tonight and I have no idea how anyone can love this! I did everything, including using soy milk instead of water and added a little cumin. It smelled TERRIBLE but I thought maybe it tasted better. Nope! I will be sticking to my lovely Daiya. Mmm.

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I think this is a good starter recipe for any type of cheese sauce you want to make, but you will need to flavor it a lot more to get the desired results.  Don't be timid with the spices!

I was making this as cheese dip to be served with tortilla chips.  I made a double batch, and it was pretty bland but was a LOT better after I added 3 Tbsp cumin (yes, that's a lot, it needs it), 1 tsp turmeric, 1 can drained Rotel (tomatoes + chiles), tsp chili powder, and a little extra salt.  It is also way way way better if you make it the night before and reheat it the next day to serve.

I did substitute soy milk for the water since a lot of people said to do that.

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this was waaaaay easy and pretty good for how quickly it all went together.  i had some on some leftover rotini noodles and also dipped some tortilla chips in it... yum!  i'll be eating the rest tomorrow for my after-work snack along with some black beans, salsa, and more tortilla chips.  :)  thanks for a nice, cheezy sauce recipe!

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Rainebeau_Vicki, i have not used this sauce recipe, but it is very similar, i put cumin, braggs, and a dash of hot sauce in it that's what is different, oh and using braggs leave out the salt.  but, i have made nacho pizza with this sauce several times and it's fantastic, take and cook the crust most of the way then spread the cheesy sauce on and put it back in and cook the rest of the way.  top with shredded lettuce, tomatoes, onions, peppers, whatever you like on nachos or tacos. then eat!! oh vegan sour cream on top is good too...you can use tortillas toasted crisp in the oven as the pizza base for mini pizzas, really good too. oh, you could use it to dip the crust in for regular pizza,like the crap you would get from delivery pizza places, just make it plain for that, no cumin.  sorry, i keep thinking of other things!!  hope this helps.

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I tryed this today and made quesidillas out of it, so good! I just fried tortillas and poured the sauce and cut the quesidilla in slices. It was great! I was thinking about trying this on pizza, would anyone suggest this? It's already "melted" so I don't know if it would be good.

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I just made this for the first time with some spaghetti noodles. I made it a bit thick, but its soo yummy! :)>>>

I dont know if anyone remembers buying the white/yellow canned macaroni and cheese.. but this recipe tastes just like it, especially since I'm using spaghetti noodles.

This is my new fav cheese!

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I have been coming to this site for recipes and ideas for a long time now. I'm not vegan, but I am extremely lactose intolerent (and I also think I have a milk allergy), so I do make a lot of vegan recipes to ensure that I am steering clear of any dairy at all. So, after all this time visiting the site, I have created an account today specifically so I could write a review for this recipe. I have tried SO many different kinds of 'cheese' alternatives and yeast recipes and have pretty much been disappointed... up until now. This is so simple, but the best thing I've come across since developing LI almost 3 years ago.

Thank you so much for this recipe! :)

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Yummy. This was my first vegan cheese. It was very simple, just take my advice, whisk constantly and dont walk away at all!! (i thought if i did for a second it would be fine, came back to hugee clumps of it) But its still yummy!! I used it for mac and cheeze.

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Just made this with macaroni and it was AMAZING!! I also used less salt and garlic and put in some cumin. This was so easy and I will definitely be making more in the future!

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