This cheeze sauce really is magickally good! It is also really easy to make! I love it on steamed vegetables, fries, and baked potatoes, but you can add it to any dish that you think could use some cheezy flavor. You only need seven ingredients to make it:
I forgot the miso in the photo above, but you need it too!
The Earth Balance, oat (or all-purpose) flour, and unsweetened soy milk are used to make a white sauce. Then, the complex cheesy flavor is created by combining my Magickal Cheezy Seasoning, Dijon mustard, and miso paste with a little water. This is the miso paste that I use:
Add the mustard and the miso, and whisk again:
Get everything ready to go:
Melt the Earth Balance over medium heat:
Whisk in the flour:
Cook the roux for several minutes until it is smooth and bubbly:
Gradually add the unsweetened soy milk while whisking continuously:
Once the sauce is smooth and creamy like this, whisk in the rest of the milk:
Next, add the cheeze blend:
Whisk it in thoroughly:
Bring the sauce to a low boil while whisking continuously:
Continue whisking and cooking for several minutes until the sauce is nicely thickened:
Serve as desired. Any leftover sauce can be covered and refrigerated, and it reheats beautifully.
I love pouring Magickal Cheeze Sauce over steamed broccoli!
Vegan chili cheeze fries are awesome too!
How will you use this Magickal Cheeze Sauce? Let me know in the comments below!
Magickal Cheeze Sauce
This sauce is creamy, cheezy, and so very good! Put it on steamed veggies, baked potatoes, fries, or on any dish that could use some cheezy flavor!
Prep Time 10 minutesCook Time 15 minutesTotal Time 25 minutesServings 6Calories 107 kcal
- 28 g (2 TBS) Earth Balance Spread
- 30 g (1/4 c) Oat (or all-purpose) Flour
- 510 g (2 1/8 c) Silk Unsweetened Soymilk
- 37.2 g (1/4 c) Magickal Cheezy Seasoning
- 80 g (1/3 c) Water
- 7.5 g (1 1/2 tsp) Dijon Mustard
- 12 g (2 tsp) Miso Paste
Add the Magickal Cheezy Seasoning to the water and whisk it together. Add the mustard and the miso, and whisk again.
Melt the Earth Balance over medium heat, then whisk in the flour. Cook the roux for several minutes until it is smooth and bubbly.
Gradually add the unsweetened soy milk while whisking continuously.
Next, add the cheeze blend, and whisk it in thoroughly.
Bring the sauce to a low boil while whisking continuously. Continue whisking and cooking for several minutes until the sauce is nicely thickened.
- Serve as desired. Any leftover sauce can be covered and refrigerated, and it reheats beautifully.
Be sure to use certified gluten free oat flour if you need to eat gluten free. I make my own oat flour from certified gluten free oats.