When we first switched to a plant-based diet, faux cheese sauce became a very important part of our arsenal. We ate a lot of Mexican food (we still do) but it wasn’t the same without all of the cheese we used to add. After a few months we no longer craved the cheese, or faux cheese and rarely made it. It was just an extra step that we usually forgot.
I love making faux cheese sauce for plant-based newbies. They are usually really missing their dairy and this really hits the spot. We don’t love it by itself but it’s great as part of the dish, I also don’t like tomatoes much by them selves but love salsa and tomato based sauces.
Faux Cheese Sauce (Gluten-Free and Vegan)
- 1/4 c Nutritional Yeast
- 2 Tbsp rice flour* (wheat flour can be used instead)
- 1/4 tsp tumeric
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- salt to taste (I used 1/2 tsp)
- 1/4 tsp cumin**
- 1/2 tsp chili powder**
- 1 c plant milk (I use rice or unsweetened almond milk)
*For a thicker sauce add extra flour.**These are optional but best used for a Mexican inspired flavor.
- In a medium sauce pan add all dry ingredients and place on medium heat.
- Stir with a wisk as dry ingredients are heated and begin to toast. Don’t let them burn!
- Once they are warmed and begin to be very fragrant (again, not burnt) add the plant milk and wisk often.
- Once sauce becomes thick remove from heat and let cool for a few minutes.
I like this drizzled over potatoes, broccoli, mixed into a casserole, or best yet on nachos. Unlike other recipes I’ve tried this one stays pretty fluid and is versatile enough to use in a number of different recipes. I’ll have more recipes coming using this sauce next month.