Vegan Creamy Cheese SauceSubmitted by: JENNA2007CANADA
IntroductionEasy to make and tastes delicious Easy to make and tastes delicious
4 tbsps Extra Virgin Olive Oil
1 large leek, washed and sliced
Â½ tsp cumin
1Â½ oz (45g) brown rice flour
14 fl oz (400 ml) soya milk
14 fl oz (400 ml) water
Â½ tsp mustard
1 heaped tsp yeast spread
Â½ block of vegan cheese, grated
1Â½ oz (40g) engevita yeast flakes
salt and pepper
1 large cauliflower
Fry the leeks gently in the oil until just cooked (10-20 minutes).
Add the flour and ground cumin.
Cook for about 1 minute stirring continuously.
Take off the heat and add the soya milk and water.
Add a bit at a time, stirring in completely each time.
Put back on a medium heat and gently bring to the boil. If there are any lumps whisk the sauce to get rid of them.
Add the mustard, marmite, vegan cheese and yeast flakes and bring slowly to the boil.
Simmer very gently for a few minutes until the vegan cheese has melted.
Season to taste with salt and pepper.
Number of Servings: 4
Recipe submitted by SparkPeople user JENNA2007CANADA.