Vegan Yellow Cheese Sauce
Author -Yields: 1.5 cups
Ingredients
- 1 1/2 cups unsweetened oat, soy, almond, or cashew milk (360 ml)
- 1/4 cup nutritional yeast
- 2 tablespoons tahini (30 g; substitute cashew butter)
- 1/4 cup unbleached all-purpose flour (35 g)
- 1 tablespoon cornstarch or arrowroot powder (10 g; substitute 2 tablespoons tapioca starch)
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon mustard powder
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon turmeric
- Pinch freshly ground black pepper
Instructions
- Blend all ingredients in a blender till smooth. Transfer this mixture to a medium sized saucepan.
- Heat the cheese sauce over medium low heat, stirring constantly with a whisk or spoon as you go. Continue heating for 5 minutes, or until the sauce thickens rapidly. Stir vigorously as you go, so that the cheese sauce doesn't form clumps. When the sauce appears thick, smooth, and a little shiny, it's ready.
- Use the cheese sauce immediately or store for future use.
Notes
The cheese is adapted from the “Melty White Cheeze” in Jo Stepaniak’s The Ultimate Uncheese Cookbook.