* Exported from MasterCook *
Vegan Cheezee Sauce
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup nutritional yeast
3 Tablespoons cornstarch
1 1/4 teaspoons salt
1/2 teaspoon garlic powder
2 cups plain unsweetened soy milk -- or water
1 Tablespoon olive oil
2 teaspoons fresh lemon juice
2 teaspoons apple cider vinegar
1 teaspoon yellow mustard
In a medium saucepan, combine the yeast, cornstarch, salt, and garlic
powder. Turn the heat on medium and whisk in the soy milk. 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.
Makes about 2 1/2 cups (10 one-quarter cup servings)
AuthorNote: This thick, flavorful sauce is drastically less expensive than
commercial cheese alternatives - and it tastes better than many of them,
too. Use it in a casseroles or Mexican rice and bean bake, as a topping
for grain and vegetable dishes such as nacho taco salad, drizzled onto
your favorite pizza, or anytime a cheesy flavor is in order.
Source:
"Vegan on the Cheap by Robin Robertson, 2010"
S(Formatted by Chupa Babi):
"Jan 2013"
Yield:
"2 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 40 Calories; 2g Fat (50.1% calories
from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
279mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 5062 0 0 0 0
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