Yield: 2/3 cup
Ingredients:
3/4 cup unsweetened, unflavoured almond milk (or more as needed to thin out)
6 tbsp nutritional yeast (Bob’s Red Mill makes one in natural food section of most grocery stores or bulk food stores)
1 tbsp Earth Balance or other non-dairy buttery spread
1 tbsp all purpose flour (or other flour)
2 tsp Dijon mustard
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp kosher salt & freshly ground black pepper, to taste
1. In a skillet or pot, melt the Earth Balance over medium heat.
2. In a medium sized bowl, whisk together the flour and milk until all clumps are gone.
3. Add milk & flour mixture and nutritional yeast to pot and whisk well. Reduce heat to low-medium.
4. Add Dijon, garlic powder, onion powder, salt and pepper to taste and whisk frequently until the sauce thickens up, for about 5 minutes. If it’s still too thin you can add more flour to achieve the thickness you desire. To reheat: reheat in the microwave or on the stove-top (add a splash of milk if it’s too thick) and whisk well. Store in an air-tight container for up to 5-7 days.
From: ohsheglows.com
I used quinoa pasta cooked per directions with packaged Seitan heated and tossed in
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