Sunday, September 9, 2018

Vegan Mofo Day 9 Creamy without Nuts - Basic Cheese Sauce

Week 2 of Vegan Mofo already!

This week's theme is "Dietary and Lifestyle Restrictions".

Personally I don't consider 'vegan' to be a dietary restriction. In fact I have found it so freeing to be vegan and since going vegan I have definitely broadened my food intake by consuming a much bigger variety of foods than I ever previously tried. Sadly, lots of people do consider being vegan a restriction. Yet within the vegan community there are so many other restrictions as well. Not only are their people who are genuinely celiac, or have anaphylactic allergies there are also those who choose to abstain from various categories of food for other reasons.
Nuts in a popular one that is restricted by those choosing to avoid high fat foods or hoping to lose weight. 

Today's prompt is "Creamy without Nuts". Many creamy recipes and dishes require nuts, and copious amounts of them.
Today I bring you a nut free cheese sauce that is low fat and super easy to make. 


                           You'll need:
                               1/4 teaspoon each:
                                   paprika, turmeric, mustard powder, onion powder
                               1 Tablespoon each:
                                   cornflour, nutritional yeast
                               1 cup reduced fat soymilk

Combine all the dry ingredients in a microwavable glass jug with at least double the capacity. Whisk together and gradually add the milk making sure all the powders dissolve completely.
Microwave on high for 1 minute. It will begin to thicken and you will see a skin forming over the top. Whisk together the thick parts with the runny parts.
Return to the microwave for another minute. Whisk together again as the top is always more thick than the bottom. It will thicken further on standing. 

This is quite thick so it makes a great topping over recipes.

Serve it straight away if you want to be able to pour it or if you want to use it as a 'cheese slice' type substitute, you can allow it to cool more and it will go thicker and then you can gently spread it over your dish. 

If you want it much thinner, you can add another 1/2 cup soymilk or water.

This can also be made over a stove top by stirring constantly over low heat until thickened.

This makes enough sauce to serve 4 people a rather generous amount.....unless, like my family, they totally love it and then you might want to make a bit more ;-)
Shown here over baked mushrooms:


  1. Nice; this is probably one of the simplest recipes for vegan cheese that I've seen!

    1. I'm all about simple in the kitchen! I don't have the time for too much difficult stuff and I don't like washing up either ;-) haha

  2. I love this recipe-- so simple and fast to make! Even my non-vegan kids liked it! Thank you so much for posting! I like it over steamed broccoli and carrots. Yum!

  3. What a great idea! Wondering what type of corn flour you use for this recipe? Can it be whole grain stone ground or is that too coarse? Thanks for these wonderful ideas-you are such an inspiration! Kathy

    1. I think whole grain would be too coarse, try regular corn flour.