Cheese is one of the great joys of life, it really is. But some people can't digest cheese. And some people are looking to cut down on fat and calories in their lives. And some people, weird people like me, actually like the taste of non-dairy alternatives. Not all of them, mind you. But if you look carefully and experiment, you might find some non-dairy options that tickle your fancy.
This "cheese" sauce has been a favorite of mine for years. It is one of many variations I've seen online and in cookbooks such as The New Farm Cookbook.
It's easy, quick, full of flavor and vitamins, and healthy. To enjoy it, though, you have to get past the idea that it will taste like Velveeta. It doesn't. I happen to hate Velveeta, so that's a good thing for me. The sauce takes its flavor mainly from nutritional yeast, the miracle food I wrote about here. If you've never tried it, now's the time.
In a medium saucepan, combine: 1/2 c. nutritional yeast, 3 T. flour, 2 c. water, 1 t. salt, 1/2 t. garlic powder, 1/4 t. paprika, 1/3 c. vegetable oil, 1 t. yellow mustard.
Whisk to combine. I know it looks funny at this point. You have to trust.
Heat the mixture over low-medium heat, stirring frequently. As the mixture starts to boil and thicken, whisk a few times more, then remove from the heat.
You can use this sauce in casseroles, on top of pasta or veggies, anywhere you like to use cheese sauce! I've used it on nachos and burritos as well.
Here, I put it on top of a baked potato with broccoli:
Delicious! Try it, and let me know what you think!
I'm a school librarian, cookbook author, and longtime fan of food and literature. Welcome to my blog!