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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: 
Cooking Time: 
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Recipe Category: 

SO HOW'D IT GO?

This was delicious! I served it over Broccoli Polenta from the "nomicon. Much better than expected, I added cumin, and extra garlic powder.

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being my first nutritional yeast sauce, i thought it was verrry good! also, incredibly easy to make. the only changes i made were arrowroot instead of flour and a drop of yellow mustard instead of powder. i served it over steamed broccoli and a chik'n cutlet. i will be making this again!

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I made this last night. I think it's a good base and can be modified easily to suit my taste of the foods it'll be served with. Thanks a bunch for posting this recipe.

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made this weary of the salt, per the other posters, and was sorry i felt that way.  the basis is here is perfect; the creaminess is right on but the flavor needs some kick, imo.  i didn't play with the other reviewers' variances but probably will next time - i like spicy, salty, kickin' goodness, and this was...creamy.  that was it. 

however, the simplicity is commended and better than a grind-up-nuts-to-make-a-sauce recipe i've tried.  that's good stuff in itself, particularly for fly-by-the-pants quick recipe types like myself. 

my point?  great base.  add some kick, whatever your preference may be.

thank you for sharing!

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Way too much salt. If using margarine with salt I'd recommend cutting out the salt altogether.
Otherwise, good.

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I used soymilk instead of water and I didn't have "dry" mustard, so I used regular mustard.  It made one great sauce!!!! I poured it over quinoa and broccoli and it was amazing!!!
Thanks!!!

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Last time I tried to use nutritional yeast in a "cheese" sauce it didn't really work out too well.  Tried this (quite nervously) and it was brilliant - really tasty!!  Just thought I would add this in case anyone else had been put off by an early "run in" with yeast.

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You can tell I make this a lot..
This time I made a "chili-cheese" sauce or better yet-nutritional yeast and Tac'os filling sauce..and put it over oven potatoes! It was great. I usually add lots of stuff to my sauce-paprika, cumin, cayenne, onion and garlic powder, chili powder, yellow mustard,  taco filling, and a can of diced tomatoes with green chiles this time!  ::)

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This was great! I added louisiana hot sauce, onion powder, and extra garlic powder. I poured this over sauteed broccoli, sugarsnap peas, onion, and rehydrated bean curd. Delicios, thank you! :)

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I was VERY pleasantly surprised/impressed! This is delicious..and seemingly very versatile. I made a few additions: I used 1/4 cup silk plain and 3/4c water, regular mustard, onion powder, lots of cayenne pepper, chili powder, more garlic powder, a little turmeric, and quite a bit of hot southwestern salsa. I served it over "tacO's filling" and lettuce, and added some tomatoes and green onions for a taco salad (we didn't have any chips though) Thanks!!  ;D

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