I have been wanting to create a Non-dairy cheese sauce that the whole family would tolerate love enough to have seconds and hallelujah I think I succeeded!!
Now to call this a cheese sauce isn’t really accurate because if you are expecting to taste cheese you will disappointed. DO NOT FEAR, it is not all bad, if you go into this expecting a really nice flavored WHITE sauce you will be thoroughly satisfied in the end. But to a dairy intolerant individual (like myself and family) this IS our cheese sauce.
Alright I will take you through all the steps of how I came to my great success!
First step: Absolute failure
Tis true. I tried a recipe I found that seemed to be easy with manageable ingredients alas my husband was my taste tester and….well…he tried to be kind and truthful at the same time but I got the idea….it was plain awful.
He encouraged me to try another recipe I had found and save this one as a back up in case the second try was worse then the first. Thank goodness he did and now I will share with you the recipe I followed. It is extremely loosely based on the gluten free goddess’ recipe you can find here http://glutenfreegoddess.blogspot.com/2007/12/cheesy-uncheese.html. I emphasis loosely because I didn’t have some ingredients and I don’t cook with wine and I doubled some of the ingredients for flavor. I guess you could say the recipe was inspired by this other one. Anyways I am talking too much, now on to the recipe!!
4 tablespoons light olive oil
5 tablespoons sweet rice flour
2 1/2 cups unsweetened plain soy, hemp, nut, or coconut milk
2 rounded tablespoons good tasting nutritional yeast
1/2 teaspoon sea salt, or more, to taste
1/2 tsp Garlic Powder, to taste
1/2 teaspoon gluten-free Dijon mustard or to taste
1 tsp fresh squeezed lemon, to taste
1/4 teaspoon nutmeg
1/2 teaspoon paprika (for orange) or turmeric (for yellow) color- may omit
1 tablespoon tahini
In a saucepan, heat the olive oil over medium heat, and stir in the rice flour (I used a whisk). Cook and stir the flour for about 30 seconds- it will make thick paste- and continue stirring to cook the raw flour taste out of it.
Slowly add in the milk, I used original unsweetened almond milk, whisking to blend the flour paste and milk.
Raise the stove to high to bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low. Add the nutritional yeast, sea salt, garlic, mustard, lemon, nutmeg, paprika or turmeric, and sesame tahini and whisk to blend.
Continue heating and stirring the sauce over gentle heat for about five to ten minutes. Taste test. I found it needed some pepper and I added a little more garlic, and Dijon and salt. For a white sauce I prefer a Lot of flavor.
Makes about three cups sauce.
Voila!!!!
And I think because it is rice flour that is used as a thickener this is a lot more filling then one would expect. Bon Appetite!





































