Easy Cheese (2 variations)

There really isn’t much to this recipe – and I mean that in the best possible way. It’s super quick, super easy, and if you are already vegan, you probably already have all the ingredients lying around your kitchen. It’s no-oil as well, so it’s perfect for low-fat, no-oil plant based diets. I included 2 variations here, but feel free to play with the spices and create your own flavors!

Easy Cheese

Makes about 1 cup of cheese sauce

3/4 unsweetened non-dairy milk of choice
6 Tablespoons nutritional yeast
1 Tablespoon whole wheat flour
2 teaspoons Dijon mustard

For garlic variation:
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon sea salt
1/4 teaspoon fresh cracked pepper

For nacho cheese variation:
1/2 teaspoon paprika
1/4 teaspoon chipotle powder OR 1 teaspoon dehydrated jalapenos, depending on your spiciness preference
1 teaspoon cumin

Add non-dairy milk, nutritional yeast, flour and mustard to a medium saucepan. Heat up on high until sauce thickens, whisking constantly to prevent sticking/burning. Reduce heat to low, add spices. Stir until sauce reaches desired consistency. If you would like the sauce thicker, add more flour. If you would like to thin it out some, add a little more non-dairy milk. This will store in the fridge for about 5-7 days, but it’s never lasted me that long. 🙂

Garlic variation on the top, nacho variation on the bottom. YUM!



About wendyloven

I am a Loven, not a fighter. But I'm also a fighter so don't get any ideas.
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One Response to Easy Cheese (2 variations)

  1. Pingback: “Cheezy” Spinach and Mushroom Enchiladas | The Loven Spoonful

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