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?
This "cheese" sauce is the best!!!!!!!!!!!!!! I've tried so many other recipes in vegan cookbooks that call for tahini or lemon juice in their cheese sauce and it doesn't come out to my liking. I'm not a big fan of lemon juice. But this recipe is so simple and good! Instead of the water, I used unsweetened soy milk as the other people posted. It was so good on pasta and broccoli. Thanks for the great recipe!!!!!!!!!! :D
I'd like to put in another review of this recipe as I made it again tonight in a different dish. I whipped up a batch of sauce and poured it over hot cooked pasta shells with steamed brocolli and Bac-os bits. I also sprinkled more salt, some italian seasoning and hot chili flakes on top. Stirred it all up and dug into a very creamy pasta dish. My meat eating husband loved it too! Now I'm thinking about other ways to use this sauce....
I decided to give this a try tonight for my baked potato and steamed brocolli dinner. It was so easy to whip up. I wouldn't say it tastes like melted cheddar cheese or anything but it had a pleasant creamy quality to it. Stuffed the potato with the steamed brocolli and poured this creamy sauce all over the top. Very good dinner! I will want to try this again with scalloped potatoes maybe or mix with salsa like others suggested to get a dip for chips. Thanks!
Just a heads up that Willow Run, as delicious as it is, has hydrogenated oils in it (i.e. trans fat). In my humble opinion, Earth Balance is an equally delicious soy margarine without the unhealthy drawbacks. :)
Otherwise, great recipe!!
I must say, I was extremely sceptical about this. It was my first time making anything with nutritional yeast or making any kind of "fake cheese" recipe. Having tasted the nut. yeast direct out of the bag I wasn't expecting a nice flavour. I was pleasantly surprised! Very impressed with this recipe. The only thing I'll change next time is I'd use a tad less garlic powder, which is strange given I'm a huge garlic fan. I just got a fresh batch, so maybe it's stronger than I'm used to? In any case, I definitely recommend this recipe. I'm dipping some bread into it as I type! :)
I love this cheese sauce - I tried it with a philly cheese steak sandwich and in some enchiladas, it was great with both! I also added a little cumin, tumeric, red pepper flakes, and chili powder. Replacing the water with soymilk worked really well. Yum Yum! :D
This was great! It didn't quite taste like cheese, of course, but it had the saltiness and creaminess of cheese, which is what I'm really after when I'm craving it, anyway. Authenticity aside, though, it was very good!
I used soy milk instead of water, and added about 1/2 cup extra to thin it out some. I also added extra garlic, ~1/8 tsp cumin, and ~1/8 tsp turmeric just for a stronger flavor, but it tasted very good without the changes as well.
Thanks!
First of all, I think your post is very cute, Laurosaur. Second, I always use unsweetened (Silk) soymilk, and I highly recommend it. It took some getting used to, but now I think the Plain is too sweet for most things, cooking in particular. I think that would solve your problem! :-)
So I was making this recipe and I saw that people used soy milk, so I thought I would do the same. People said use plain soymilk, my soymilk carton said "plain soymilk," so I poured away. When the sauce was heating, though, I noticed that it had a kind of sickly sweet smell to it, which I ignored, and when it was hot and ready i gave it a little try, and it tasted like delicious cheesy sauce... with a horrible awful really not pleasant sweet aftertaste.
When I was questioning the taste of all you lovely people who praised this sauce so highly, I realized that my soymilk was plain as opposed to vanilla, but not plain as in made of just soybeans, water, and like salt or something. I flipped the carton over and saw all sorts of things, including sugar. I smacked myself in the head.
Anyway, I put the sauce over some pasta with brocolli, mushrooms, and onions, and it still tasted gross, but I don't throw food out when it is still mainly edible, so I put it in the fridge and decided to eat it the next day. I brought it to work for lunch, to my most delighted surprise, the weird sweet taste was gone! My boyfriend said it was something about refridgeration breaking down sugars, but I scrunched my nose at him and listed off like thirty things that people typically keep in the refridgerator that stay sweet. *My* hunch is that hanging out with the onions all night probably merried away the sweetness. So anyway, use plain plain PLAIN soymilk for this sauce, but if you don't, get it to make friends with some tough, manly flavors (and maybe refridgerate it overnight for good measure) and you'll be in like flynn.
wow, i posted that recipe on the old site years ago, looks like it made it's way over...
very glad to see everyone enjoying it so much. i whipped it up as an alternative to overpriced (and not as good) macaroni and "chreese".
a quick note: now, i never use willow run. earth balance or soy garden work best and are much healthier. i also think it tends to be better with less salt, as little as half. the soy milk suggestion is good as well (as long as its plain, of course).
good luck...
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