Wednesday, April 17, 2013

Cheezy Sauce

This is a really easy sauce that I've adapted through the years to get to my liking. That means that it's also a good starter recipe for you to tweak and play with. When I was Vegan I really did miss cheese, and I am truly grateful for my Mom on her suggestions when I was a crazy 18 year old tearing her kitchen apart and taste testing throughout the night. She really is a champ, and without her I wouldn't have this to share. So, thanks Mom (and Dad) for that, not doubting my life choices, always being supportive, and of course for always footing the bill ;) Okay, now onto the deliciousness.

Once you make this, you can use it for anything you want. On top of veggies, in pasta salad, in a casserole. Anything! I used mine in some pasta with steamed veggies and soy crumbles, a "hamburger helper" of sorts I guess you could say. The next night I used some in a pita pocket with sliced avocado, tomato, and spinach. The possibilities are endless!

Cheezy Sauce

1 C nutritional yeast flakes 
1/2 C flour
1/2 ts chili powder
1/8 ts paprika
1/2 ts garlic powder
1/2 ts onion powder
1/2 ts mustard powder (or 1-2 ts prepared yellow mustard)
pinch o' salt
All the pepper you want (I use a shit ton, just saying) 
1/4 ts ground turmeric powder
2 1/4 C veggie broth

Toss all dry ingredients into a saucepan, whisk it all together, and then add the broth and mix until it's smooth. Cook on medium heat until it starts to boil, cook for 5-7 min, stirring constantly until it starts to thicken. Taste, and add more salt, pepper, or whatever you want until you're satisfied! It's that easy. A little sidenote, if you're using prepared mustard you can mix that in at the end, and you may not even want to use it at all. Whenever I run out of mustard powder I always go for the mustard, since I am a freak and eat mustard it on a lot of things. I've made this a few times, and have passed on the mustard. So, just play with it and see what happens. Happy cheezy cooking adventures!

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