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Vegan Cheese Sauce
Servings: 2 cups
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped onion
  • 1 cup vegetable broth
  • 1/2 cup nutritional yeast
  • 1/8 teaspoon turmeric
  • salt and freshly ground black pepper to taste
  • 1 tablespoon cornstarch dissolved in 2 tablespoons of water
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon yellow mustard or Dijon
  • 1/2 cup homemade almond milk
Instructions
  1. In a small saucepan, heat the oil over medium heat. Add the onion, cover, and cook until soft, about 5 minutes. Stir in the broth and nutritional yeast, turmeric, salt and pepper, and simmer stirring occasionally, until the mixture starts to bubble. Whisk in the cornstarch and cook, whisking, for 1 to 2 minutes to thicken.
  2. Transfer the mixture to a blender or food processor and blend until smooth. Add the lemon juice, mustard, and milk, and blend for a few seconds. Taste, adjusting the seasonings if necessary. Return the sauce to the saucepan and heat over low heat, stirring, until hot.
  3. If not using right away, cool the sauce to room temperature, then transfer it to a container, cover and refrigerate until needed. Properly stored, the sauce will keep for 2 to 3 days. Reheat the sauce in a saucepan over low heat.