Recipe By: Bryanna Clark Grogan
Serving Size: 5
Preparation Time: 0:10
Submitted by: Susan Voisin
I love this recipe. I follow the variation at the bottom to make a cheddar “cheese sauce” and pour it over baked potatoes topped with broccoli for a great no-fat meal. Another thing I do is make a nacho cheese dip by following the variation, but instead of using non-dairy milk, I use Rotel spicy tomatoes. Goes great with baked tortilla chips!
One more variation I’ve recently invented: add cooked or frozen chopped spinach to the prepared cheezy sauce. This tastes wonderful on baked potatoes. I call this Cheeze Florentine!
As always, eliminate the salt if you are strictly following the Fuhrman or McDougall programs.
1 cup water
1/4 cup nutritional yeast
2 Tablespoons cornstarch
1 Tablespoon flour
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon garlic powder
Place all the ingredients in a blender, and blend until smooth. Pour the mixture into a small sauce pan, and stir over medium heat until it starts to thicken, then let it bubble for 30 seconds. Whisk vigorously. Whisk in 2 T water. Drizzle immediately over pizza or other food, and broil or bake until a skin forms on top. Alternatively, refrigerate in a small, covered plastic container for up to a week. It will become quite firm when chilled but will still remain spreadable. You can spread the firm “cheese” on bread or quesadillas for grilling, or heat it to spread more thinly on casseroles, etc. This makes great grilled “cheese” sandwiches!!!
VARIATION: To make a cheddar cheesy sauce for pouring over vegetables or baked potatoes, use 1/3 cup nutritional yeast and add 1/4 tsp. EACH paprika and mustard powder. Use only 1/4 tsp salt and add 1 Tbsp light miso to the blended mixture. Then whisk in 3/4 cup non-dairy milk to the finished “cheese” and heat thoroughly.
Source: 20 Minutes to Dinner
“1 1/4 cups”
Start to Finish Time:
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Per serving: 54 Calories (kcal); trace Total Fat; (0% calories from fat); 6g Protein; 9g Carbohydrate; 0mg Cholesterol; 215mg Sodium