Yeast cheese Sauce
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 ts salt
- 2 ts prepared mustard
- 1/4 c whole wheat flour
- 2 c water or veg. stock
- 2 tb arrowroot or cornstarch
- 1 c nutr. yeast flakes
- 2 ts oil (i omitted it without
- Carbohydrate 28.7740749982304 g
- Cholesterol 0 mg
- Fat 1.61867499866868 g
- Fiber 6.12974992463701 g
- Protein 6.30977499854916 g
- Saturated Fat 0.212709999917664 g
- Serving Size 1 1 Serving (72g)
- Sodium 243.55249962318 mg
- Sugar 22.6443250735934 g
- Trans Fat 0.216807499939908 g
- Calories 141 calories
From: dts@sympatico.ca Date: Tue, 23 Jul 1996 08:19:46 -0400 I usually take a heaping tablespoon and stir it into whatever savoury soup Im about to have. Ive also sprinkled it over pasta, sort of like parmesan cheese, when Ive been too lazy to make it into a proper sauce. The following recipe for a cheesy sauce is from Lifelines magazine, the newsletter of the Toronto Vegetarian Association. This recipe makes a lot; I usually quarter the amounts. Mix dry ingredients in a small saucepan or heat-proof bowl and whisk in water or stock. Beat well to remove lumps. Cook over a low heat, stirring constantly, until sauce thickens. Remove from heat and stir in oil and mustard. The sauce will thicken further as it cools, but can be thinned later with more water or stock. Great over pasta, broccoli, in casseroles, etc. fatfree digest V96 #203 From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
