So Steve (rootbeer1) and I stopped by Rainbow Grocery the other day on the way to driving me to work. Our main goal was to get some nutritional yeast flakes so I could experiment with vegan mac and cheese recipes (see previous post). Today for lunch I tried one of the recipes for cheese sauce that I found online, cooked up a pound of penne, added the sauce, turned it into a baking dish, sprinkled with bread crumbs and a drizzle of olive oil, and baked for half an hour. It really isn't bad---cheesy-enough tasting to fool some people at first bite. Definitely a nice dish in its own right, especially for the lactose-intolerant. The cheese sauce itself was a good consistancy and pretty darn good for having no actual dairy in it. I went ahead and ordered the source cookbook from Amazon because I'm curious about what other things can be made from yeast.
Here's the recipe:
Melty Nutritional Yeast 'Cheese' Sauce from The Nutritional Yeast Cookbook by Joanne Stepaniak
* 1/2 cup nutritional yeast * 1/4 cup cornstarch * 2 Tablespoons flour * 1 teaspoon salt * 1/2 teaspoon garlic powder * 2 cups water * 1 teaspoon mustard * 1/2 cup vegetable oil (to reduce fat, I have successfully reduced the oil by 1/3 to 1/2, but don't tell on me)
Mix the dry ingredients in a saucepan. Whisk in 1 cup of water and cook over medium heat, whisking constantly until it thickens and bubbles.
Remove from heat and whip in 1/2 cup oil and mustard. Put back on the heat and slowly add the remaining water.
Cook until thickened and bubbly (it will have the consistency of a nacho cheese sauce).