My vegan cheezy sauce is an ongoing work of refinement, and is constantly being tweaked. It has evolved from my mum’s cheese sauce, which she served with cauliflower and home made chips.
Previous iterations of this recipe have included at one time or another one or more of: ground cashew nuts, tahini (1-2 Tbsp), lemon juice (1/2 a lemon), garlic powder (1/4 tsp), and a pinch of coriander powder.
I am now fairly settled on a version that I’m really happy with as it’s creamy and well-rounded. The latest addition is the white wine, which adds an amazing tang and complexity that I haven’t found in a vegan cheese until now!
Use this sauce wherever you want a cheezey white sauce, e.g. for cauliflower cheeze. Dilute it with extra soya milk to make vegan lasagne, or make a thicker version (less soya milk and more cornflour) for my vegan quiche recipe.
Makes enough for 4 servings, or as a component in one of my many recipes that use it!
You will need:
- 50g margarine
- 3 Tbsp cornflour (aka cornstarch)
- 500ml soya milk
- 1/2 cup hot water
- 2 Tbsp Marmite
- 1 Tbsp Nutritional yeast flakes
- 1 Tbsp Onion Powder
- 1/4 tsp tumeric (for colour)
- 100 ml white wine
1. Make a stock by combining marmite, onion powder, tumeric and nutritional yeast flakes in a mug with hot water, stirring until dissolved.
2. Melt margarine in a pan and leave to cool slightly. Stir in cornflour until well combined, then add soya milk a small quantity at a time stirring thoroughly until a smooth paste is formed.
3. Add remainder of soya milk, white wine and marmite stock, then return to the heat and stir constantly until it thickens fully. Don’t worry if it starts to appear lumpy, just keep stirring until it finishes thickening. You can add more soya milk if it’s too thick.
Note: You can adjust the thickness by adjusting the proportions of cornflour to soya milk. You need to make sure there is enough margarine for the cornflour to be combined, but not so much that it appears oily – it should be a yellowy white smooth paste.
Tip: If your sauce isn’t as thick as you’d like at the end of thickening, you can make a cornflour solution and add this in a steady stream stirring vigorously and constantly as you do so. This should thicken up the hot sauce almost immediately.
As I say, I have played with lots of different flavours so do feel free to experiment with what you put into your ‘stock’, and if you come up with a combination you think others might like then please share!