Vegan Cheese Sauce #1

As promised, here is one of my favorite recipes that uses nutritional yeast.  This sauce can be used on tacos, nachos, burritos, mashed potatoes, or anything you would usually add cheese sauce to.

The recipe is from Robin Robertson’s Vegan on the Cheap.

2/3 cup nutritional yeast
3 tablespoons cornstarch
1 teaspoons salt
1 teaspoon garlic powder
2 cups non-dairy milk (Robin suggests soy; I use almond)
1 tablespoon olive oil
2 teaspoons fresh lemon juice
2 teaspoons apple cider vinegar
1 teaspoon yellow mustard

Add the nutritional yeast, cornstarch, salt, and garlic powder to a medium saucepan and whisk in the milk over medium heat.  Continue whisking for about 3 minutes or so, until the sauce thickens.  Remove from heat and add the lemon juice, vinegar, and mustard.  Serve while it’s still warm or store in the fridge for later use (up to 3 days).

I have also tried freezing and re-heating this sauce before and it worked fine!


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