Time: 15 minutes Yield: 2 cups
- 1 ½ c. Non-Dairy Milk, Unsweetened
- ¾ c. Nutritional Yeast
- 2 Tbsp. All-Purpose Flour Blend
- 1.5 Tbsp. Dijon Mustard
- 1.5 Tbsp. Vegan Butter
- ½ tsp. Garlic Powder
- ½ tsp. Onion Powder
- ½ tsp. Sea Salt
- ¼ tsp. Black Pepper
In a small bowl mix nutritional yeast, garlic powder, onion powder, salt and black pepper together and set aside. In a small saucepan, heat your milk until it begins to simmer on the edges of the pan, then remove from heat. In a larger pan over medium heat melt your butter and then whisk in the flour. Pour milk over flour/butter mixture and whisk until everything is well incorporated. Turn heat down and whisk in the seasoning and dijon mustard. Continue to whisk until the mixture thickens. Remove from heat and enjoy.
Once your cheese sauce is done you can thin it out to your desired consistency by whisking in some additional non-dairy milk. We love using this sauce as a dip for our breadstick recipe, or just pouring it over some cooked noodles with steamed broccoli.