As many vegans will tell you, one the hardest foods to give up, in the beginning, is cheese. I have read that cheese actually contains addictive opiate substances, so that might explain its magnetic appeal.
As for me, I have learned to live without cheese and appreciate the flavors of the food underneath–where cheese would have been. At the same time, I’ve been on a quest for the perfect cheesy sauce for macaroni, nachos, broccoli, and general dipping of crusty bread.
I have posted cheezy sauce recipes before–but this one is the mother of all cheezy sauces. It’s a adaptation of a modern vegan recipe with classical method. I am in love with the umami flavor and the smooth velvety “pour” of this sauce. I think you will agree that it is both delicious and easy to make with ingredients found in most vegan pantries.
Cheezy Sauce III
by Melanie daPonte
1 1/2 tbsp. non-dairy margarine
1 1/2 tbsp. all purpose flour
1 cup Soy milk ( can use almond milk, but I prefer the higher fat content in soy for creamier sauce)
¼ cup Nutritional yeast
2 tablespoons Tamari sauce
1 tablespoon Tahini
1 tablespoon Lemon juice
2 tsp. Dijon mustard
1 tsp. Paprika
Melt the margarine in a saucepan over medium low heat. Whisk in flour to make a roux (classical sauce thickening combo).
Add all remaining ingredients and whisk until well combined and smooth. Stir until mixture begins to thicken and lightly bubble. Reduce heat to low and check for consistency and seasoning.
At this point you may wish to add more paprika depending on the level of orange-ness you like your cheezy sauce to have. You may also want to play with the consistency a bit depending on how you plan to use the sauce. Just add a little more milk if you like more pour-ability. Add salt if desired, or more tamari or lemon juice as desired. It’s YOUR sauce now, so enjoy it!