Vegan Cheese Sauce #2

I posted a cheese sauce recipe from Robin Robertson’s Vegan on the Cheap previously, but here’s another from Lauren Ulm’s Vegan Yum Yum.

This has a slightly more complex flavor due to the soy sauce, tahini, and miso.  At first I thought those were weird ingredients to put in something that is supposed to resemble the  flavor of cheese, but I actually love the taste of this sauce and so does my best friend’s 4-year-old son, who is very picky about his mac n cheese!


1/3 cup non-dairy butter (I always use the Earth Balance brand)
1/4 cup all-purpose flour
3 tablespoons soy sauce
1 tablespoon lemon juice
1 tablespoon white miso
1 tablespoon tahini
1 tablespoon tomato paste (I’ve left this out several times and haven’t noticed a difference)
1 1/4 cups non-dairy milk (I used almond)
1/3 cup nutritional yeast
1 pinch salt
black pepper, to taste

Melt the butter over medium-low heat and then whisk in the flour, forming a roux.  Add the soy sauce, lemon juice, miso, tahini, and tomato paste and continue stirring until everything is mixed together (it will be thick).  turn up the heat to medium-high and add the non-dairy milk 1/4 cup at a time, whisking well each time.  The mixture will start to simmer.  Continue stirring for 2 minutes or so until the mixture is smooth and thick (like you would expect cheese sauce to be).

Remove from the heat and whisk in the nutritional yeast, salt, and pepper.



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