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. )