The Best Cheesy Uncheese Sauce

A dairy-free cheesy sauce you will love.

 Saucy Vegan Goodness

I've been playing around with this vegan cheesy sauce recipe for ages- trying to get it just right. And guess what? I think I got it.

Don't worry. This won't hurt a bit. Promise.

In fact, you might even thank me. Especially if you're cooking for a groovy dairy-free girlfriend. Or a hunky casein allergic BF. A cute as a button autistic angel. And let's not ignore the teeming hoards of the lactose intolerant. One just might show up for dinner one day. Hungry. You never know.

And how about those vegans? They're sprouting up everywhere, for goddess sake. What will you do? What will you feed them- besides chopped salad? Carrot sticks?

Kumquats?

After all, you'd planned on making Mac and Cheese. You were even contemplating Turkey Tetrazzini. Imagining Alfredo. Craving a sauce so creamy it would woo your lover into dreamy surrender. Then casein got in the way.

Well you know what, Babycakes? Have I got a sauce for you.

It's not exactly like a traditional butter laden heavy cream three-cheese heart attack on a spoon- I'd be lying if I told you it was- but if you let go of old notions (be very Zen) and approach this sauce with an open mind and love in your heart (that would be: love for the smart, sassy, handsome, cute, wonderful, sweet and irresistible non-dairy object of desire sharing your life) you'll lick your fork and spoon with pleasant surprise.

I kid you not.

Not to mention, you'll score some serious points.

The Best Cheesy Uncheese Sauce Recipe- Fit for a Goddess

Recipe originally posted December 2007.

I had mastered a basic white sauce years ago (I mean, it's not rocket science) and sometimes I used a vegan soy-based cheese and a non-dairy milk to make it, but after my additional food allergies surfaced, I found it nearly impossible to find any casein-free vegan cheese locally that was not based on soy or nuts. Thus- my dip into nutritional yeast-land. I encountered nutritional yeast through Sea, and Susan, but for some vague reason I resisted trying it. Until I could simply resist no more. I surrendered. I bought some nutritional yeast and began experimenting.

Aren't you glad I gave in?

Here's what I do:

Ingredients:

4 tablespoons light olive oil

5 tablespoons sweet rice flour

2 1/2 cups unsweetened plain soy, hemp, nut, or coconut milk

2 rounded tablespoons good tasting nutritional yeast*

1/2 teaspoon sea salt, or more, to taste

A good dash or two of Garlic Powder, to taste

A good dash or two of Minced Onion, to taste

1/2 teaspoon gluten-free Dijon or honey mustard, or to taste

1 tablespoon golden balsamic vinegar, rice vinegar, or lemon juice- to taste

1/4 teaspoon nutmeg

1/2 teaspoon paprika (for orange) or turmeric (for yellow) color- may omit

1/4 cup white wine - may omit for alcohol-free

Note: I now add a rounded tablespoon of almond butter or sesame tahini to the sauce mixture as well.

Instructions:

In a saucepan, heat the olive oil over medium heat, and stir in the rice flour (I like to use a whisk to do this). Cook and stir the flour for about 30 seconds- it will make thick paste- and continue stirring to cook the raw flour taste out of it.

Slowly add in the hemp milk, whisking to blend the flour paste and hemp milk.

Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low. Add the nutritional yeast, sea salt, garlic and onion powder, mustard, vinegar, nutmeg, paprika or turmeric, wine (and sesame tahini, if using), and whisk to blend.

Continue heating and stirring the sauce over gentle heat for about five to ten minutes. Taste test. Does it need a hint more salt? Wine?

Stir and gently heat through.

Remove from heat and use on pasta, rice, potatoes, vegetables or casserole fillings.

Makes about three cups sauce.

Recipe Source: glutenfreegoddess.blogspot.com

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Karina's Notes:

For FODMAPs friendly, make sure you are not sensitive to nutritional yeast- if so- omit. Also omit onion, wine, mustard. Use the non-dairy milk you tolerate best.

Originally I used rice milk in this recipe, then hemp milk; but lately I have switched to soy milk. The thicker and creamier milks add richness.

I also like using light coconut milk for curry infused dishes.

I added the salt and vinegar to my basic sauce recipe because- to me- it helps replicate the salty-sharp flavor found in Parmesan.

A dab of mustard really livens up a white or cheese sauce. If you're sensitive to mustard, leave it out and don't worry- it will still taste good.

I now add a tablespoon or two of toasted tahini paste (sesame butter) for added creaminess and depth. Allergic to sesame? Use almond butter or cashew butter.

Wine is totally optional. It adds a very grown-up flavor to this sauce, but if you need to be alcohol-free, this recipe works without it.

And if *nutritional yeast is not your thang- don't sweat it. This sauce is fabulous without it. I've made it both ways- and both rock.