This recipe was sent to me by Barb Nicoletti at http://www.godairyfree.org/. Barb was kind enough to give our products glowing reviews on the GoDairyFree.org website. When asked if she had a good cheese substitute, this is the recipe she sent. Both kids and my husband love the recipe and now is a stable in our home. Thanks Barb!
"Cheezy" Sauce:
3 Cups Dairy Free Vegetable Broth or Water (I like Knorr's cubes)
1/4 Cup All Purpose Flour (or gluten-free all purpose)
1 Tablespoon Olive Oil
3 Cloves Garlic, minced
Pinch of dried Thyme (crumbled in your fingers)
1/4 teaspoon Salt
Several pinches of freshly ground black pepper
1/8 teaspoon turmeric
3/4 Cup Nutritional Yeast Flakes (I use 1 Red Pepper diced instead)
1 Tablespoon fresh Lemon juice
1 teaspoon prepared yellow mustard (we omit due to allergy)
To Prepare "Cheezy" Sauce:
Combine the broth and flour in a measuring cup and whisk with a fork until dissolved (a couple of lumps okay).
Preheat a small saucepan over medium-low heat. Place the oil and garlic in the pan and gently cook for about 2 minutes, stirring often and being careful not to burn the garlic.
Add the Thyme, Salt and Black Pepper, cook for about 15 seconds.
Add the Broth, Turmeric and Yeast (or red pepper) and raise to medium heat.
Use a whisk to stir constantly. The mixture should start bubbling and thickening in about 3 minutes - if it doesn't turn the heat a bit higher.
Once the mixture is bubbling and thickening, stir and cook for about 2 more minutes.
Add the lemon juice and mustard.
The mixture should resemble a thick, melty cheese.
Taste for salt, turn off the heat and cover the pan to keep warm until ready to use.
Suggested uses:
Great on pasta, veggies, potato and bacon bake, pizza, baked mac and "cheeze" or burgers.
3 Cups Dairy Free Vegetable Broth or Water (I like Knorr's cubes)
1/4 Cup All Purpose Flour (or gluten-free all purpose)
1 Tablespoon Olive Oil
3 Cloves Garlic, minced
Pinch of dried Thyme (crumbled in your fingers)
1/4 teaspoon Salt
Several pinches of freshly ground black pepper
1/8 teaspoon turmeric
3/4 Cup Nutritional Yeast Flakes (I use 1 Red Pepper diced instead)
1 Tablespoon fresh Lemon juice
1 teaspoon prepared yellow mustard (we omit due to allergy)
To Prepare "Cheezy" Sauce:
Combine the broth and flour in a measuring cup and whisk with a fork until dissolved (a couple of lumps okay).
Preheat a small saucepan over medium-low heat. Place the oil and garlic in the pan and gently cook for about 2 minutes, stirring often and being careful not to burn the garlic.
Add the Thyme, Salt and Black Pepper, cook for about 15 seconds.
Add the Broth, Turmeric and Yeast (or red pepper) and raise to medium heat.
Use a whisk to stir constantly. The mixture should start bubbling and thickening in about 3 minutes - if it doesn't turn the heat a bit higher.
Once the mixture is bubbling and thickening, stir and cook for about 2 more minutes.
Add the lemon juice and mustard.
The mixture should resemble a thick, melty cheese.
Taste for salt, turn off the heat and cover the pan to keep warm until ready to use.
Suggested uses:
Great on pasta, veggies, potato and bacon bake, pizza, baked mac and "cheeze" or burgers.
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