Cheezee Sauce

Yes, another "cheese" sauce recipe.  But it's different than my other ones.  Some use cashews, some use white beans, and then there's this one which is really more like a cheese flavored "white sauce" with very basic ingredients.  I like that it's not too heavy and easy to whip up.  Use it in casseroles, nachos, drizzled over your favorite pizza, or anytime a cheesy flavor is needed.  I used it on baked potatoes with broccoli.  The whole family gobbled it up.  The only thing I changed was to leave out the tablespoon of olive oil.  You're supposed to add it at the end and I really didn't see the point.  It was the perfect consistency and who needs more fat, right?


I got it from a cookbook I checked out from the the library that I really like!  It's called Vegan on the Cheap by Robin Robertson.  Nice and simple recipes that are very basic but easy to "splurge a little" as she calls it and add a little more to them.  Most of the recipes are around $1.00 per serving but no more than $2.00 per serving.  Great book to get if you are just starting out and want some basic vegan recipes that aren't too intimidating.  She also gives you some menu ideas and a grocery shopping list.  Don't be surprised if you see other recipes from her book on here.  I've got quite a few pages bookmarked.  

Cheezee Sauce

2/3 cup nutritional yeast
3 Tbsp. cornstarch
1 tsp. salt
1/2 tsp. garlic powder
2 cups plain unsweetened almond milk (or any other non-dairy milk...you can even use water)
1 Tbsp. olive oil (I left out)
2 tsp. fresh lemon juice
2 tsp. apple cider vinegar
1 tsp. yellow mustard

In a medium saucepan, combine the yeast, cornstarch, salt, and garlic powder.  Turn the heat on medium and whisk in the milk (water).  Cook, stirring, until the sauce thickens, about 1 minute.

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.