Monday, February 17, 2014

vegan Chees-y sauce/spread

  2  cups  water
  1/2 cup nutritional yeast
  2 Tablespoons   potato starch (tapioca makes this slimy, corn works well as a substitute)
  1-2 Tablespoons GF flour
  2 teaspoon lemon juice
  1 teaspoon salt
  1 clove garlic (or a teaspoon of chopped garlic, or a 1/2 teaspoon garlic powder) 

Place all the ingredients in a blender, and blend until smooth. Pour the mixture into a small sauce pan, and whisk over medium heat until it starts to thicken, then let it bubble for 30 seconds after it begins to thicken - remove from heat. Whisk vigorously. If you stop whisking or overcook it will become lumpy (still tastes fine though)

This makes about 2 cups of cheese sauce that keeps in the fridge for about a week - makes great pizza cheese with a bit of Italian seasoning or oregano.