July 11th, 2005


great "cheese" sauce for veggies

I've made so many faux cheese sauces from all sorts of cookbooks and have never found one that tasted remotely like cheese to me, and they were all so complicated and time-consuming to book, ugh. Today I decided to just throw together some stuff and it made the most delicious "cheese" sauce I've ever encountered, mmmm.

(measurements approximate)

Melt 1 stick margerine in small saucepan
Add 1/3 cup nutritional yeast flakes, 1/4 cup flour and salt to taste
Allow to thicken a bit

Serve over veggies.

It doesn't LOOK very cheese-y (like, you couldn't use it for mac and cheese at all), but it tastes wonderful and holds onto veggies. This made enough for two heads of broccoli, so I would guess it's enough for four baked potatos..


im sure this isnt unusual, but its the first time ive seen it. i cut into a rather thick stalk of broccoli and there is white stuff in the center. it shouldn't be bad, i just got it. is it ok?