I’ve often eaten vegan meals that were more delicious than anything else I’ve ever eaten. Vegan cheese sauce is an art that I haven’t perfected, and yet when it works, my oh my it’s good!
I use fresh garlic and fresh onion in this recipe, because I don’t keep garlic powder or onion powder in my cupboard. I’ve never liked them as ingredients, always preferring the real thing. Obviously, they are way easier to use, so if you have them, go ahead and use them, but you’ll need much small quantities.
The Dijon mustard is important for flavour, but you can also use dry mustard powder – again, you’d have to use less.
Melt together over low heat:
- 1 Tbsp margarine
- 1 Tbsp all purpose flour
Then gradually mix in:
- 3/4 cup soy milk
- 2 tsp Dijon mustard
- 1/3 cup good tasting yeast
- 1 small clove of garlic, finely minced
- 1 tsp finely minced onion
- 1/2 tsp salt
Sounds interesting. I’d certainly try it, but I don’t think it would ever replace real cheese sauce for me. I love cheese.
A to Z Challenge Co-host
Tossing It Out
Hi Arlee, yes. It has never replaced real cheese sauce for me, either – yet – sometimes I really want to stay away from dairy as it can cause congestion – at those times, this cheese sauce is a winner. Believe it or not, it does make a decent mac ‘n cheese!