From: Gail Joslin, South Africa
The Farm Vegetarian cookbook, ISBN 0-913990-18-3, 1978 on page
59 has this great recipe for those having cheese cravings.
Mix dry ingredients in a saucepan.
- 1 cup nutritional yeast flakes
- 1/3 (third) cup white flour (I use sifted wholewheat or wholewheat
- 1 tsp salt
- 2 cups water
- 1/4 - 1/2 cup margarine (I use oil)
- 1/2 tsp garlic powder (optional)
- 2 tsp wet mustard (I use Meaux Mustard in the pottery jars)
Gradually add water, stirring with a whisk , making a smooth paste
and then thinning with the remaining water.
Place on heat and stir constantly until it thickens and bubbles.
Let it bubble for about 30 seconds and remove from heat.
Whip in the margarine (and mustard).
The sauce may get thick if it sits for a while.
If so, heat it up and whip in a small amount of water.
For a richer, stretchier sauce that's good on pizza, substitute
for the flour 3 Tbsp cornstarch and 1 Tbsp flour, whip in 1 cup
oil instead of margarine, add as much as 1 cup more water at the
end, as needed to make a thick, smooth, pourable sauce.
Pour it on your pizza and for the last few minutes of baking, put
it under the broiler (grill for those in the UK), until it forms
a stretchy, golden-brown speckled skin.