Vegan Cheese Sauce
Written by LaTara Ham-Ying on February 19, 2008 at February 19th, 2008
Superbowl Treat Made with My Vegan Cheese Sauce
Nachos topped with with Yves Meatless Breakfast Patties, onions, tomatoes, olives, and green chilis
Make this cheese sauce
Ingredients:
3 cups of soy or other vegan alternative milk
2 tbsp vegan butter
2 tbsp nutritional yeast
1 tbsp brewer yeast 1 tsp liquid smoke(optional - I wanted a smoked cheese taste and so I added smoke)
2 tbsp garlic powder
Ener-g Egg Replacer equivalent of 2 eggs
1/2 tsp tapioca starch
sea salt to taste
Directions Put all ingredients except for the egg replacer, the tapioca, and the sea salt in blender. Blender on high for about 3 minutes. Add egg replacer and tapioca starch and blend for an additional 2 minutes. Taste a little, add salt to taste if desired, and blend again for an additional 1 minute. Let sit for 10 to 15 minutes or until it begins to thicken. You can use the stove method by adding all ingredients in pot, whisking and cooking until it begins to thicken. However the texture will not be as smooth. You can use this sauce to make macaroni and cheese or you can poor it over vegetables, pasts; even mix it with a pot of brown rice. It is a versatile sauce and will thicken like a real cheese sauce as it sits or if baked with other ingredients in the oven.
Nutrition Facts
Serving Size 82 g
Amount Per Serving
Calories 77 Calories from Fat 34
Total Fat 3.7g Saturated Fat 0.5g
Cholesterol 0mg Sodium 160mg
Total Carbohydrates 7.4g Dietary Fiber 1.4g
Sugars 3.3g Protein 4.1g
Vitamin A 2% Vitamin C 1%
Calcium 2% Iron 6%
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April 9th, 2008 at 10:51 pm
[...] and Cheese - For this recipe you can just use my Vegan Cheese sauce and then all you need to add is the pasta, the mushroom soup, and the cream [...]