Cheese Sauce (Gluten & Nut Free)
This recipe was invented after much searching on the internet and not finding the type of vegan cheese sauce substitute that was wanted. Recipes that use nut milk often have a 'porridge' like flavour or texture which was not particularly cared for.
This is a simple, quick cheese sauce recipe that works well with just about anything, such as "Broccoli Mushroom and Sprout a'la King" which is raved about.
2 Tbsp chickpea flour
2 Tbsp oil (preferably a light tasting oil such as rice bran oil)
2 Tbsp nutritional yeast
1/2 teaspoon mustard powder
1 cup water
1 tsp lemon juice
Salt to taste
- Place first all 4 ingredients into a small saucepan. Mix together well.
- Place on medium heat and gradually stir in the water to prevent lumps forming (if there are a few, not to worry - they work their way out quite easily).
- Bring to a medium simmer stirring regularly and cook for 3-4 minutes. If you want a thinner sauce add a little more water.
- Add lemon juice and salt to taste. Continue cooking on a gentle simmer for another 2-3 minutes, stirring occasionally.
Serves 2 people
Recipe supplied by Kim Dreyer, Western Cape , South Africa
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