Creamy White Cheez Sauce

 
1/2 cup nutritional yeast
3 T. unbleached flour
4 t. cornstarch
1/2 t. dry mustard
1/2 t. garlic powder
1/2 t. salt
1 1/2 cups soy milk, rice milk, or other non-dairy milk of choice
1 T. safflower oil
1-2 T. sherry, optional
 

In a saucepan, whisk together the dry ingredients. Add the soy milk and oil, and whisk until very smooth. Whisking constantly to avoid lumps, cook over low heat for 3-5 minutes or until the sauce has thickened. Flavor the sauce with a little sherry, if desired.

Yield: 1 1/2 cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett