|Base Nutritional Yeast Sauce|
This sauce is based on the Melty Nutritional Yeast Cheese recipe from the Farm Cookbook. There are many different variations around the web and here is mine; it can be used as a cheese sauce or as a base for gravies, cream soups and even as a spread on sandwiches.
Nutritional Yeast Base Sauce
1 C Nutritional Yeast
½ c cornstarch or arrowroot ( arrowroot will make it stretchier )
1 T salt
2 t garlic powder
2 T Dijon mustard
1 t smoked paprika
4 c cold water
½ c olive oil or Earth Balance
1 T vinegar
Whisk everything together in a pan, making sure all lumps are gone. Turn heat on to medium high heat and bring to a boil, whisking well. Allow mixture to bubble for 1 minute continuing to whisk, turn off heat and let cool.
Now you have your base. For a quick Queso like sauce, add some salsa and serve warm or use it to top enchilada bake. For gravy, sauté some mushrooms, garlic, onions along with some poultry seasoning ( or parsley, sage, rosemary and thyme ) add 2 c vegetable stock and around 1 c of the sauce and whisk over medium heat until bubbly. Serve over mashed potatoes, fried tofu or seitan. Mac and Cheese is simple; mix with almost cooked macaroni or your favorite pasta. Add peas or other veggies along with a big of nutmeg, and lots of pepper. Top with breadcrumbs if desired and bake til bubbly.
The possibilities are endless. Stay tuned this week to see how I use the sauce.
As you can see in the picture, the sauce gets pretty gloppy when it cools.. and that's OK. it will thin out when it's re-heated.
I usually make 3 base sauces for the week ( or month actually, I do them in big batches for the freezer. ):
Having these three sauces on hand along with 2 different types of cooked legumes and at least 1 cooked grain allows me to make 30 minute meals most of the time. You can cook up your pot of grains or pressure cook beans while you're doing other things, so it doesn't require a huge time investment up front.