This vegan version of cheese sauce has an endless array of uses, from a sauce over vegetables, pasta, or grain dishes, to an addition to soups or stews, or as an accompaniment to main dishes. You can even use it to make a yummy vegan macaroni and cheese by mixing it with cooked elbow macaroni.
3 tablespoons whole-wheat flour or 3 tablespoons spelt flour
4 teaspoons arrowroot
1/2 teaspoon sea salt
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1 1/2 cups soy milk, rice milk, or other nondairy milk of choice
1 tablespoon olive oil
Add soy milk and olive oil, and whisk until very smooth. Cook over low heat, whisking constantly to avoid lumps, for 3 to 5 minutes or until sauce thickens.
Serve hot as a sauce, or allow to cool for use as a dip or spread.
Store covered in the refrigerator for up to 5 days. Reheat in a saucepan as desired.
Ease of Preparation: Easy
Preparation Time: 5 min
Cook Time: 5 min
Servings: yields 1 1/2 cups
Recipe By: Beverly Lynn Bennett
From: The Complete Idiot's Guide to Vegan Living
Used with permission of Beverly Lynn Bennett