When it comes down to making a last-minute meal, it really helps to have mixes on hand to speed things up. This sauce is no exception. I consolidated several vegan cheese sauce recipes to come up with the master mix, then stored all the dry ingredients in a jar and wrote the rest of the instructions on the outside. It couldn’t be easier! I am not a vegan and never have been, but I really enjoy cooking all kinds of foods.
Mix all the dry ingredients together. As written, this is one batch, so feel free to double, triple, or multiply it by ten! The glass jar I use holds about 6 batches.
½ c. nutritional yeast
½ t. salt
¼ t. pepper
½ t. garlic powder
¼ t. paprika
¼ t. dry mustard
2 T. cornstarch
Store the dry mix in an airtight container. When you’re ready to make sauce, measure 1/2 c. of dry ingredients and heat over medium heat with the following, whisking to make sure there are no lumps:
1 1/4 c. unsweetened, plain almond milk (or water for a less creamy version)
1/2 T. lemon juice
1 T. tahini, cashew butter, or sunflower seed butter
Nutrition facts are for prepared sauce made with tahini.