This is another great gluten free recipe from Everyday Gluten Free, by Kim Wilson. Whether you are gluten free and vegan or gluten free and dairy free, this is the most flavorful cheese sauce. I have seen recipes in the back of nutritional yeast packages, but nothing like this one. It’s a must try!
An amazing gluten free vegan cheese sauce for macaroni, nachos, baked potato and more.
Ingredients:
- 1 2/3 cup water
- 1/3 cup gluten-free rolled oats*
- 1/3 cup nutritional yeast
- 2 Tbsp. tahini
- 1 ½ tsp. sea salt
- 3 Tbsp. oil/butter
- ½ tsp. basil (optional)
- 1 Tbsp. lemon juice
- 1 tsp. onion powder
- ½ tsp. ground mustard
- ¼ tsp. garlic powder
- ¼ tsp. turmeric
- ¼ tsp. paprika
- ½ tsp. parsley (optional)
Instructions:
- Combine ingredients in a blender (except optional herbs) and blend until smooth. Heat in a saucepan (with herbs) and simmer on low until thickened, whisking frequently.
Tips
*Or you may use ¼ cup sorghum flour or brown rice flour. If you are using flour in place of the oats, the ingredients can be whisked together in a saucepan (no need to blend them before adding to the saucepan).
Variation: For a more “alfredo-style” sauce reduce the amount of nutritional yeast and lemon juice (to taste) and add more herbs and oil/butter to the mixture. To make a “sharper” cheese, add more tahini and lemon juice.
It also makes a great topping for nachos and baked potatoes.
Visit Kim’s website at Simply Natural Health.
Excerpted from Everyday Gluten Free by Kim Wilson © 2010 Kim Wilson. Reprinted with permission. All rights reserved.
Have you tried freezing this sauce? My son needs alternatives at daycare so they need to be small portions.
No. I have never frozen a cheese sauce before. And I do not advise freezing gluten free pasta with any sauce on it. I’ve experienced that the gluten free pasta tends to absorb all of the liquids and then taste bland upon reheating, just from being refrigerated.