Easy Peas-y Cheezy Sauce

First off, I apologize. I just couldn't resist!

That said, this is really seriously one of the easiest, most versatile cheese sauces you can make. 

I have used in many ways in many dishes.

Pictured is:  Loaded Nachos complete with spicy un-chicken chunks, green onion and "Easy Peas-y Cheezy Sauce"

What follows is the basic recipe and then with the addition of a few extra ingredients, some alternate ways it can be featured.

Basic Cheezy Sauce

(yields about 6 cups)

Ingredients:

1/2 c. of soy margarine

1/2 c. of flour (I use gluten-free)

3 1/2 cups of boiling water

1 cup of nutritional yeast

 1 tsp. of salt (you can always add more should you wish)

1 1/2 tsp. of garlic powder

1 tsp. onion powder

a pinch of turmeric or paprika for color

1/2 cup of vegan cheddar shreds

First, get your water heating up. Then, over medium high heat, melt your margarine in a pan. Whisk the flour into the melted margarine until fully incorporated.

Pour your boiling water, about one cup at a time, into your pan, whisking vigorously. The liquid will seem to dissipate and the flour mixture thicken to a saucy consistency. Turn down your heat to low and add in your nutritional yeast (also a bit at a time) still whisking vigorously.  Add in your seasonings and finally the cheddar shreds.  Turn off and remove from the heat.

What results is a gooey, cheesy sauce that should be easily pourable but not too thin.

To make a nacho cheese:

Simply add a 1 tsp. of chili powder to the mix

and stir in some of your favorite green chiles and/or diced sweet red pepper

(The above recipe will make more than you need so I would suggest cutting it in half)

For Mac N' Cheeze:

use as is above and top your macaroni and cheese with an additional 1/2 cup of vegan cheese shreds, a bit of homemade vegan parmesan* or bread crumbs

For Broccoli-Brown Rice Casserole:

Simply add 1 tbsp. of tamari or your favorite amino acids to the basic sauce

~Sometimes I also add a bit of yellow curry for flavor

This sauce is also delicious atop your favorite chili, over steamed veggies (for the kids), or on your favorite veggie burger or tofu dog.  Or combine the chili and cheezy sauce for your own personal vegan chili-cheeze fries.  There really are so many ways to enjoy it!

 LOVE and LIGHT to all this Summer Season!

Amber

*Vegan Parmesan:

1/2 c. of walnuts, finely chopped or lightly pulsed in a food processor

1 cup of nutritional yeast

1 tsp each of garlic and onion powder

dash of salt