Some days you just need to dish up something that's not only delicious, but also super-fast. And ideally it should be
home-cooked from scratch as well ... Now, forget the word "Impossible" that just popped into your head and
start replacing it with "Super-Possible" - because I present to you a ...
4 min. Vegan Cheese Sauce
A scrummy sauce you can whip up in a jiffy - and it suits literally any left-over bit you might
have in the fridge or freezer such as pre-cooked pasta & rice, grains of all sorts and vegetables.
To smother 2 servings of cooked pasta you’ll need:
• 1/2 Tsp Tumeric • 2 (generous) Tbsp Nutritional Yeast • 1 cup Plant Milk (cheep & cheerful Soy will do just fine!)
• Pepper & other herbs / spices to taste
In a small pot, heat the vegan butter and while it's melting mix the flour, black salt & tumeric in a small bowl.
Once the butter is melted & starts sizzling, add the flour mix & start mixing with a whisk until it forms a paste.
Slowly add half the cup of plant milk and ontinue whisking until the mix becomes a creamy sauce-like consistency.
Add the rest of the plant milk as well as the nutritional yeast and continue whisking until you reached the desired consistency.
Add more plant milk if you feel the sauce is too thick for your liking. Add some fresh pepper - or any other herbs and spices
you fancy (chopped fresh dill or a small spoon of smoked paprika work very well with this!) before smothering pre-cooked pasta -
or anything else you like - in it! If you keep the consistency a little thicker (and add some tex-mex spices!) it will also make
a great queso dip for raw veggies & nachos !
Enjoy !!!
home-cooked from scratch as well ... Now, forget the word "Impossible" that just popped into your head and
start replacing it with "Super-Possible" - because I present to you a ...
4 min. Vegan Cheese Sauce
A scrummy sauce you can whip up in a jiffy - and it suits literally any left-over bit you might
have in the fridge or freezer such as pre-cooked pasta & rice, grains of all sorts and vegetables.
To smother 2 servings of cooked pasta you’ll need:
• 1 Tbsp vegan Butter / Margerine
• 1.5 Tbsp Flour (works with literally any you got to hand!)
• 1/4 Tsp Kala Namak aka Black Salt (optional / to taste)• 1/2 Tsp Tumeric • 2 (generous) Tbsp Nutritional Yeast • 1 cup Plant Milk (cheep & cheerful Soy will do just fine!)
• Pepper & other herbs / spices to taste
In a small pot, heat the vegan butter and while it's melting mix the flour, black salt & tumeric in a small bowl.
Once the butter is melted & starts sizzling, add the flour mix & start mixing with a whisk until it forms a paste.
Slowly add half the cup of plant milk and ontinue whisking until the mix becomes a creamy sauce-like consistency.
Add the rest of the plant milk as well as the nutritional yeast and continue whisking until you reached the desired consistency.
Add more plant milk if you feel the sauce is too thick for your liking. Add some fresh pepper - or any other herbs and spices
you fancy (chopped fresh dill or a small spoon of smoked paprika work very well with this!) before smothering pre-cooked pasta -
or anything else you like - in it! If you keep the consistency a little thicker (and add some tex-mex spices!) it will also make
a great queso dip for raw veggies & nachos !
🍃 NAMASTE 🍃
with lots of love & light from your
Natural Vegan Gypsy
Natural Vegan Gypsy