Vegan Cheese Sauce Mix
"Vegan Cooking" by Beverly Lynn Bennette & Ray Sammartanto
Yield: 2 cups
3/4 cup raw cashews or whole raw almonds
1/2 cup gluten-free rolled oats
1/4 cup raw sunflower seeds
1 cup nutritional yeast flakes
2 TBS arrowroot
2 tsp. dry mustard
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. sea salt
1 tsp. paprika or chili powder
1. Place cashews, oats, and sunflower seeds in a food processor fitted with an S blade, and process for 2 or 3 minutes until finely ground. Scrape down the sides of the container with a rubber spatula. Add nutritional yeast flakes, arrowroot, dry mustard, garlic powder, onion powder, salt, and paprika, and process for 1 minute longer.
2. Transfer mixture to an airtight container and store in the refrigerator for up to 2 months.
3. To prepare cheese sauce from mix, whisk together 1/2 cup vegan cheese sauce mix and 1 cup of water or soy milk in a small saucepan, and cook over medium heat, whisking often, for 2 or 3 minutes or until thickened. This makes 1 cup vegan cheese sauce. Serve as a sauce with raw or steamed vegetables, baked potatoes, pasta, or other dishes, or use dry mix to season and flavor sauces, soups, vegetables, or popcorn.