Easy Cheesy Sauce!
My husband and I are off tomorrow for a week in Thailand! I am so excited I can hardly wait. We will be celebrating our very first anniversary! We will also be taking a Thai vegan and vegetarian cooking class together! Did I mention I have the best husband ever? I love that he is just as passionate about our diet and lifestyle as I am AND that he enjoys cooking. We will be taking our cooking class with Mai Kaidee and you can check out her lovely website here. But before I go, I want to leave you all with a delightfully easy and yummy recipe for cheese sauce!
I never would have thought in a million years that I would be able to find nutritional yeast here in Malaysia. But boy, am I thankful that I can! We use it in so much of our cooking, I don’t know what I would do without it! Nutrition yeast flakes are a great source of protein, amino acids, B-vitamins, phosphorus, and folic acids. They are also the key ingredient to my favorite cheesy sauce from Veganomicon, that is of course, cheese-free!
This sauce is incredibly easy to mix up and prepare and is ready in under 45 minutes. I also love this recipe because it is extremely versatile. You can double this recipe and add macaroni, and you’ll have the ultimate comfort food: mac n’ cheese! Mix this sauce up with some black beans, and you’ll have a cheesy bean dip in seconds! Or, add some cheese sauce to your bean burrito. Let your imagination go cheese wild!
2 cups vegetable broth
1/4 cup all-purpose flour
1 tablespoon olive oil
3 cloves garlic, minced
pinch of dried thyme
1/4 teaspoon salt
several pinches of black pepper
1/8 teaspoon turmeric
3/4 cup nutritional yeast flakes
1 tablespoon fresh lemon juice
1 teaspoon prepared yellow mustard
makes 3 cups
Combine broth and flour in a measuring cup and whisk with a fork until dissolved, a couple of lumps remaining are okay.
Preheat a small saucepan over low heat. Place the garlic and oil in and pan and cook for about 2 minutes, stirring often and be careful not to burn the garlic!
Add thyme, salt, and pepper and stir together for about 15 seconds. Add broth, turmeric, and nutritional yeast, and raise the heat to medium. Use a whisk or spoon and stir constantly. The mixture should start bubbling and thickening in about 3 minutes or so. If the mixture does not start to thicken, turn the heat up a bit higher.
Once the mixture is bubbling and thickening, stir and cook for about 2 more minutes. Add the lemon juice and yellow mustard. The mixture should resemble a thick melty cheese. Taste for salt, you may need to add more depending on how salty your vegetable broth is.
Turn off heat and cover the pan to keep the sauce warm until ready to use. The top might thicken a bit while it sits, but just stir it and it will be fine. Serve warm.