Tuesday, January 20, 2009

Faux Cheese Sauce

Behold!  The ability to create mac 'n' cheese--vegan style!  We love this sauce on pasta, rice, baked potatoes, and just about anything.  It makes a wonderful substitute in any recipe that calls for Campbell’s creamy soups. Makes 2-4 servings.  (We always double it!)

Faux Cheese Sauce

Recipe adapted from How it all Vegan! page 79,
By Tanya Barnard and Sarah Kramer, 1999.

Organic Ingredients:
1/2 cup nutritional yeast
3 tbsp whole-wheat flour
4 tsp cornstarch (or arrowroot powder)
3/4 tsp of sea salt
1 cup distilled water
1 tbsp grapeseed oil
2 tsp Dijon mustard

In a small saucepan, whisk together the yeast, flour, cornstarch, and salt. Add the water and oil and continue to whisk thoroughly. Stir over medium heat until sauce becomes thick, then stir in the mustard. Heat for 30 seconds more and serve.  (An end note: flaxseed oil adds another delicious dimension to this sauce.  But heat destroys this delicate oil, so don't put it in the pot.  To your individual portion, add a liberal squeeze or two of flax oil.  We hope you like it as much as we do!)

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