We were delighted to discover that nutritional yeast, mustard powder, and turmeric give the “impression” of cheese without the saturated fat. You’ll notice that this recipe does not use any vegan cheese, mainly because they weren’t widely available when we created it. You can pump up the cheese flavor in this recipe by adding about 1/4 cup of grated vegan cheese, but the sauce tastes fine without it.
Ingredients
- 1/2 cup Water
- 2 tbsp Oat flour
- 2 tbsp Nutritional yeast
- 1 tsp Mustard powder
- 1/2 tsp Turmeric
- 2 tbsp Margarine
- 1/2 tsp Garlic salt
- 1/2 cup Soy milk
- 1 tbsp Tahini
Instructions
- Put the flour, tahini, and water into a small jar and close the lid. Shake until the tahini dissolves.
- Pour the mixture into a small sauce pan and stir in the remaining ingredients.
- Heat, stirring constantly, until the sauce thickens.
Tips
- If you have a big enough jar, you can toss all of the ingredients into it and shake vigorously until the tahini dissolves. Meanwhile, heat the margarine in the sauce pan to melt it. Then just pour the sauce into the pan and heat until it thickens.
- If you don’t have oat flour, unbleached white flour works fine. Oat flour just gives the sauce a little extra creaminess.
- If you don’t have mustard powder, you can substitute plain yellow table mustard.
- Pour this sauce over cooked macaroni the next time you have a craving for macaroni and cheese.
- Add a teaspoon or two of curry powder to turn this sauce into a creamy curry sauce.
Serves: 2 to 4 (about 2 cups of sauce)
Preparation time: 15 minutes
