Faux Cheese

Use this sauce on top2 of baked pasta dishes or enchiladas. If you haven't eaten cheese recently, this will taste a little like it. Either way, it works well with any red sauce or salsa, and tastes much better than it sounds.

Ingredients

• 1/2 cup whole wheat pastry flour 
   (or whatever flour you have on hand)

• 1/2 cup nutritional yeast, preferably large flake

• 1 tablespoon olive oil

• 3 cups water

• 1 teaspoon sea salt

• 1 teaspoon mustard

Method

1. Cook the flour and nutritional yeast in olive oil over low heat for 2 minutes in a medium saucepan, stirring constantly.

2. Add the water and bring it all to a boil, whisking to make a smooth mixture.

3. Simmer until it thickens to the consistency of thick soup, or a smoothie, then remove it from the heat and add the sea salt and mustard. It will thicken a little if you let it cool, but if you stir it, you should still be able to pour it.

  Makes about 4 cups.

This recipe was excerptedfrom The Accidental Vegan, © 2000. Reprinted with permission from the publisher: The Crossing Press Inc., P.O. Box 1048, Freedom, CA 95019. http://crossingpress.com.

Info/Order this book

Devra Gartenstein is the accidental vegan (vegetarian that uses no dairy, eggs, or any type of animal product). She stumbled on vegan cooking due to the overwhelming number of requests from people who were customers of her catering service. She had to adjust every recipe to make it at least as good, if not better than, meat-based or fat-based food. So the cooking in this recipe book has been pushed to the max. Her chapter on the use of seitan is worth the cost of the book by itself. Devra is the owner of The Lucky Palate in Seattle. Visit her website at http://luckypalate.com/index.shtml.