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!
Ingredients
- 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) So Cheezy Seasoning
- 80 g (1/3 c) Water
- 5.0 g (1 tsp) Dijon Mustard
- 12 g (2 tsp) Miso Paste
Instructions
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Add the So Cheezy vegan cheese seasoning to the water and whisk it together. Add the mustard and the miso, and whisk again.
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Melt the Earth Balance over medium heat, then whisk in the flour. Cook the roux for several minutes until it is smooth and bubbly.
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Gradually add the unsweetened soy milk while whisking continuously.
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Next, add the cheeze blend, and whisk it in thoroughly.
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Bring the sauce to a low boil while whisking continuously. Continue whisking and cooking for several minutes until the sauce is nicely thickened.
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Taste your cheeze sauce and add Magickal Seasoning Blend or salt to taste. (I use 1 1/2 tsp of Magickal Seasoning Blend.)
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Serve as desired. Any leftover sauce can be covered and refrigerated, and it reheats beautifully.
Recipe Notes
- 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. You can also use regular all-purpose flour or sweet white rice flour if you prefer.
- You can substitute the unsweetened soy milk with another unsweetened plant milk if you cannot use soy. (Oatly original or unsweetened original almond are my top choices after soy.) Note that you'll also need to use soy free Earth Balance and either use chickpea miso or leave the miso out if you are soy free.