socalfusions Posted December 8, 2009 Share Posted December 8, 2009 Anyone make this? Can you make it without soymilk or any other vegan milk? What do you eat it with? Link to comment Share on other sites More sharing options...
lobsteriffic Posted December 8, 2009 Share Posted December 8, 2009 I make a fat free one with nutritional yeast, arrowroot (you could use flour or conrnstarch), water, a bit of lemon juice, prepared yellow mustard, salt, garlic powder, and onion powder. I don't really measure anything. I put it on top of casseroles, use it for things like enchiladas or nachos, basically anywhere you would want cheese. I have used more rich sauces and those can be good too, but the one above is the healthiest one that I've used and liked. Link to comment Share on other sites More sharing options...
socalfusions Posted December 16, 2009 Author Share Posted December 16, 2009 Thanks a lot, made it and was delicious! Link to comment Share on other sites More sharing options...
sinisterkungfu Posted December 20, 2009 Share Posted December 20, 2009 I typically use the one from the New Farm cookbook 1/2 cup nutritional yeast flakes1/2 flour1 tsp salt1/2 tsp garlic powder2 cups water1/4 cup margarine1 tsp wet mustardMix dry ingrdients in a saucepan. Whisk in water. Cook over medium heat, whisking, until it thickens and bubbles. Cook 30 seconds, then remove from heat, whip in margarine, and mustard. It will thicken as it cools but will thin when heated, or add water to thin it. Link to comment Share on other sites More sharing options...
seitan_man Posted December 25, 2009 Share Posted December 25, 2009 I would strongly recommend getting the Uncheese Cookbook by Joanne Stepaniak. Plenty of 'cheesy' recipes in there. Link to comment Share on other sites More sharing options...
MollyMormon Posted December 29, 2009 Share Posted December 29, 2009 I use pureed white beans because soy milk separates on me. It adds texture too.So it's mostly the beans and the nut yeast and whatever seasonings I want at the time. I use it on macaroni for the kids or broth it down and use it as a soup base or even on sliced potatoes like au gratin. Link to comment Share on other sites More sharing options...
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