Ultimate Cheezy Sauce

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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.

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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

Method:

Melt the margarine in a  saucepan over medium low heat. Whisk in flour to make a roux (classical sauce thickening combo).

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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.

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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!

 

 

11 thoughts on “Ultimate Cheezy Sauce

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