This is the cheese.
This is what we use all the time around here. It’s simply a white sauce made with vegan ingredients and flavoured to be deliciously cheesy.
It has many applications;
As a lasagne layer, in quiche, as a pizza or nacho topping, in macaroni and cheese, on mousetraps, as pasta sauce, on fried or roasted vegetables, in pasta-bakes, on cauliflower and more.
3 tablespoons margarine
3 tablespoons cornstarch (use tapioca starch for “stringy” cheese)
2 cups soymilk (more if desired) I prefer Soymilky
1/4 teaspoon salt
1/3 cup savoury yeast (otherwise known as nutritional yeast)
2 teaspoons mustard
Melt margarine over stove, blend in cornstarch. Slowly blend in soy milk over heat and stir to avoid lumps. Add salt, mustard and savoury yeast, and stir over heat until thick. Taste. Add more salt, yeast or mustard if desired. If a thinner sauce is required add more soy milk until you achieve the desired consistency.