Low-Fat Vegan Cheeze Sauce (double batch)
By
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Yield
Approx 2 cups
Prep Time
5 Minutes
Cook time
10 Minutes
Total Time
15 Minutes
Ingredients:
- 1.5 cup unsweetened, unflavoured almond milk
- 3/4 cup nutritional yeast
- 1 tbsp Earth Balance or other non-dairy buttery spread
- 2 tbsp all purpose flour
- 1 tbsp + 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt & freshly ground black pepper, to taste
- 1/4 tsp cayenne pepper
Directions:
- In a skillet or pot, melt the Earth Balance over medium heat.
- In a medium sized bowl, whisk together the flour and 1/4 cup milk until all clumps are gone.
- Whisk in the remaining milk (1.25 cups) as well as the milk and flour mixture into the pot. Now whisk in the nutritional yeast. Reduce heat to low-medium.
- Add Dijon, garlic powder, onion powder, salt and pepper to taste and whisk frequently over low heat until the sauce thickens up, for 3-5 minutes. Be careful not to burn it. Remove from heat once thick.
- Set aside the cheeze sauce, and carefully transfer the soup in a blender in two batches (or just use an immersion blender!) and blend until almost smooth. I left it a bit chunky, but you can blend as much or as little as you wish.