This tasty vegan ‘cheese’ sauce is fantastic for making your kids a yummy plant-based Mac n’ Cheese, or anything else that could benefit from a creamy, cheesy tasting sauce, think cauliflower or broccoli, or veggie gratins and pasta dishes. Nutritional yeast gives the sauce its sharp cheesiness, along with fiber, a slew of minerals like magnesium and zinc, and also the vitamins thiamine, riboflavin, niacin, B6, Folate and B12 that vegans can’t always get enough of. Enjoy!
- In a medium saucepan, melt butter over medium heat. When butter is melted, using a wooden spoon, add in all the flour and stir until combined
- Continue to cook the butter and flour mixture for about 2 minutes, or until it develops a slight nutty flavor
- While mixing with a whisk, begin to add the soy milk to the pan with the butter and flour mixture. Start with a slow pour and gradually speed up. Continue until all the milk is added
- Whisk the mixture every couple of minutes, making sure to get the bottom of the pan so the flour can’t burn. Be careful to never let the mixture boil
- After 8-10 minutes, the mixture will be thick enough to coat the back of a spoon. Stir in the mustard, the nutritional yeast, garlic powder if using and the salt. Add a grind or 2 of black pepper. Taste for salt and adjust the seasoning. It’s ready for use.
- ¼ cup vegan butter (See Ann’s Tips)
- ¼ cup flour
- 4 cups soy milk
- 1 tablespoon Dijon Mustard
- ½ cup nutritional yeast
- ½ teaspoon garlic powder (optional)
- ½ teaspoon salt
- Freshly ground black pepper
Ann's Tips and Tricks
You can use vegan ghee instead of vegan butter.
If you think your sauce needs more flavor, 1/2 teaspoon of garlic powder will do the job without any extra salt.
To give your sauce to have a more cheesy yellow color, stir in 1/4 teaspoon of turmeric with the flour.
If you don’t have a whisk, you can use a spoon to add in the milk. Stir vigorously and constantly to prevent lumps from forming.