I am on day 26th of my vegan challenge… and pretty sure I’ll stay vegan after the 90 days!!! At this point anyway… thanks to my new vegan “friends” that give me tips and encouragements!!!
I have long tried to make a vegan cheese sauce (even before I was vegan)… I have tried different recipies… but none was to my liking yet! Perhaps I was trying to replicate the well known ”cheez whiz” too much… which I ever hardly bought anyway because it has to much chemicals… so it was inconsistent to try and replicate something that I don’t even want to buy!!! But hey! that’s ME!!!!
The last recipe I tried, I decided to put away my “idea” of what a cheese sauce is or suppose to taste like… and keep an open mind to trying something new! Not trying to imitate something I use to eat! For that reason, I cannot say that the previous recipe were not good, perhaps if I was to try them again they would work out!
Now before I give you the recipe, I would like to mention that it’s origin is from boho culture ( http://www.bohoculture.com/recipes/ ). I love this site… I can relate to this amazing woman!!! I slightly modified it with the ingredients I had home and the recipe I am giving you is my modification…
1/2 cup vegan margarine
3 1/2 cup boiling water
1/2 flour (I used whole wheat – but any would do)
1 1/2 cup nutritional yeast
2tbsp Braggs liquid amino’s
2 tsp onion powder
pinch of tumeric
chili powder to taste
Melt the margarine and stir in boiling water. Whisk in flour slowly to avoid lumps and continue whisking untill smooth and bubbly. Wish in Braggs, onion powder, tumeric anc chili powder. Once all dissolved, add in nutritional yeast and stir untill sauce is creamy. You can add in excess water to achieve desired consistency (I did not do it).
Keeps well in the fridge for a week.
Once put in the fridge, the sauce will become very thick… like “cheez whiz” kind of! But no worries… you can still do amazing stuff with it!!!
I tried it with tostitos as a dip… without heating it up…. that did not work!!! I want to try with what is left to dilute it in hot water for it to be warm and not as thick and try it with tostitos again and see…
Next I tried it to create a “mac & cheese”… That was delicious… I cooked my pasta (I used bow – picture above). While pasta was cooking, I took a quantity of the cold cheese sauce in a pan and added boiling water to dilute it whisking. Once the pasta was cooked I added it to the pan with the cheese and mixed it up. Let simmer for a few minute to acheive desired consistency. Served it up with green bell pepper, and dark rye bread. It was delicious!!!
I also tried it into burritos…. let me explain… I added cold cheese sauce to a pan, added boiling water to dilute once again (whisking)…. once the sauce was liquid, I added vegan ground beef and cooked it in the sauce. I then added frozen corn and cooked a little more. Allowed to simmer for the mixture to be think enough to stick into a burrito. When it was consistent enough, I put the mixture in a bowl on the table along with soft tortillas, sliced green bell pepper, salsa and olives… and we ate… We could each do our own tortilla to our liking!!! It was amazing! Even my son (picky eater) loved it!!!
Now I will definitely do more of that cheese sauce… and find more uses for it!!!
The great thing with this sauce is that is contains tons of B12 in form of nutirionnal yeast… as B12 can be a problem for vegans, this sauce is a miracle!!!
Let me know if you try the sauce what you think of it…
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