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Vegan cheese sauce

updated

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Ingredients for 1 servings:

  • 300 ml water
  • 2 tbsp margarine (Alsan)
  • 3 tbsp flour, sifted
  • 1 tsp mustard
  • 4 tbsp, heaped nutritional yeast
  • 1 tsp salt
  • n. B. Pfeffer
  • n. B. Nutmeg

Instructions

Working time approx. 3 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 13 minutes

Heat the water in a saucepan. Add the margarine, sifted flour (I use spelt flour), mustard, and nutritional yeast. Whisk continuously. Add salt, and perhaps a pinch of pepper and nutmeg. The consistency can be adjusted: Too thick -> add more water. Too thin -> add more flour or nutritional yeast. The sauce is very versatile: as a dip for chips, for a cheese fondue, as a sauce for pasta, as a béchamel substitute for lasagna or for cheese spaetzle, etc. Very tasty and authentic. The amount of margarine can be reduced slightly if you prefer a lower-fat sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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