Let’s get this recipes up during September. I’m not at 50 yet, but I’m closing in. Let me know if you attempt it and if anything is wrong or confusing. These aren’t the final recipes… I don’t think…
Yield: 3 cups sauce
- 1/4 c oil/butter (equal to cornstarch, although less is possible)
- 1/4 c corn starch
- 3 c almond milk
- 1/3 c nutritional yeast
- 1 Tbsp garlic
- 1/4 tsp salt
- spices/additions (as desired)
- sauce pan
- Heat up the oil or melt the butter.
- Once heated, add in the corn starch.
- Whisk continuously until several minutes.
- Add in the milk, nutritional yeast, salt, garlic, and spices.
- Whisk for several minutes.
- The mixture will thicken if you have a decent roux started.
- If it does not thicken, pull some of the liquid out and add in a little oil and cornstarch to it. Mix it really well. Return to the main sauce pan.
- After it thickens, add in any desired additions (such as salsa or cheese).
- It will continue thickening. If you wish to reheat a fully thicken sauce, add some more milk and return to heat. Whisk while adding milk until you reach the consistency you want.
- For a decent dip, I’d suggest adding some salsa during cooking. It’s okay if it gets quite thick in this case.
- Can be used for Macaroni and Cheese. Make up the pasta as the box suggests and mix once done.
- For something like creamed spinach, add in the fresh spinach at the end of making the sauce. Let the spinach wilt down and cook inside the sauce.
- For something like broccoli and cheese, cook up the broccoli as desired and then cover the broccoli with the sauce after the fact.
- This is close to the flavor of a chedder cheese sauce.
- Additions of spices or cheeses change the flavor to what you are looking for. Pick and choose as you desire.
© Hartliebe 2019