Friday, August 17, 2012

Cheezee Sauce

Want to be vegan, but can't give up cheese? Here is a great recipe for when you need a cheese sauce substitute. We had this on top of Salsa Rice and Red Beans and it was TASTY!! It's even Jeff approved. Now, it's not exactly like cheese, but it's very good. Go ahead. Give it a try.
Vegan Cheezee Sauce
Cheezee Sauce
Yield: 1 1/4 cups

  • 1/3 cup nutritional yeast*
  • 1 1/2 T cornstarch
  • 1/2 tsp + 1/8 tsp salt
  • 1/4 tsp garlic powder
  • 1/2 cup water
  • 1/2 cup plain coconut milk
  • 1 1/2 tsp olive oil
  • 1 tsp fresh lemon juice
  • 1 tsp apple cider vinegar
  • 1/2 tsp yellow mustard
  1. In a medium saucepan, combine the yeast, cornstarch, salt, and garlic powder. Whisk in the water and coconut milk, and bring to a boil. Reduce heat to medium and cook, stirring, until the sauce thickens, about 1-2 minutes.
  2. Remove from the heat and stir in the oil, lemon juice, vinegar, and mustard. The sauce is now ready to use. if not using right away, refrigerate the sauce in a container with a tight-fitting lid, where it will keep for several days.
Recipe Credit: Cheezee Sauce. Vegan on the Cheap. Robin Robertson. pg. 36

*Nutritional yeast is not the same as the yeast used in baking bread. It can be found at most natural food stores I think in the bulk section.

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