No Cheese Mac & Cheese
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No Cheese-Cheese Sauce for Pasta
Ingredients:
2 cups vegetable broth
Pinch of ground pepper
¼ cup flour
¼ tsp turmeric
1Tbsp olive oil
¼ cup nutritional yeast
3 cloves garlic
1 Tbsp. lemon juice
Pinch of dried thyme
1tsp Dijon mustard
1 tsp salt
Instructions
Combine the broth and flour and whisk with a fork. Few lumps are ok.
Place the oil and garlic in large enough saucepan to later on contain all the ingredients and cook for about 2 minutes. Stir often not to burn.
Add the thyme, salt and pepper and cook for 15 seconds.
Add the broth, turmeric, and nutritional yeast and raise the heat to medium. Use a whisk to stir constantly. The mixture should start to bubble and thicken. Once it bubbles stir for 2 approximately 2 more minutes.
Add the lemon and mustard. The mixture should resemble a thick melty cheese. Taste for salt and turn the heat off.
Cover the pan to keep it warm and ready to use. The top might thicken but just stir and it will be fine. Serve warm with the pasta of your choice. Gives about 2 cups.
This recipe is from Veganomicon by Chandra Moskowitz & Terry Hope Romero.
What I Eat for bigFou - 2019