The Best Cheesy Uncheese Sauce
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.
I kid you not.
The Best Cheesy Uncheese Sauce Recipe- Fit for a Goddess
4 tablespoons light olive oil
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.
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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.