Updated: Aug 31, 2022
Plant based, Kosher Pareve, and better than Velveeta, this sauce can be used in a variety of ways.
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I don't know about you, but the hardest part about the switch to veganism was the lack of cheese. Of course back then you were thrilled if your local store carried so much as a package of Boca Burgers and a carton of Silk soy milk. Today there are far more options even in seemingly vegan adverse areas. I have found I can make almost any dish vegan with the array of products available to me. Given this, we are going to cook like the non vegans. This recipe calls for pre-made shredded cheese. We are not soaking cashews and grinding them up. This will literally less time than boiling a pot of pasta. The result is a versatile cheese sauce that tastes great with macaroni and cheese, drizzled over broccoli, or consumed as a dip.
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This recipe takes no prep time, 8 minutes to cook, and produces about 1 cup of sauce. (Scroll down for the short version.)
Lets get started. The supplies needed are measuring cups, a medium size saucepan, and a wire whisk. You will need the following ingredients; 2 tbs plant based vegan butter, 1 tbs flour, 1 cup non-dairy milk, and 1 cup of your favorite non dairy, certified kosher, cheese shreds. I have also used 6 slices of sliced non diary cheese. The results are the same.
STEP 1 On medium high heat, melt the plant based butter in a small sauce pan. Add the flour to the melted butter. Whisk to combine. (Get a new whisk!)
STEP 2 Add your plant based cheese (I am using Follow Your Heart Cheddar Shreds). Whisk to combine.
Step 3 Add the non-dairy milk. Boil and then reduce to medium high heat, whisking to combine. The sauce should be bubbling as this causes the mixture to thicken. When sauce has reached a thick constancy, remove from heat.
Recipe done. You can flip through a magazine, file your nails, or go on and make my much loved Vegan, Kosher Parve, Sausage Stroganoff. http://www.thatveganjewonwelfare.com/post/kosher-parve-sausage-stroganoff-vegan
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Simple Vegan Cheese Sauce Kosher Pareve
2 tablespoons plant based butter
1 table all purpose flour
1 cup vegan cheddar cheese shreds
1 cup non-dairy milk
In a small saucepan, melt the butter on medium high heat.
Add the flour and whisk to combine.
Add the cheese, let melt slightly, whisk to combine.
Add the milk, turn heat to high until the mixture starts to boil and bubble, then reduce to med high heat, whisking to combine until the sauce has reached a thick consistency.
Serve on its own or add to your favorite dish. Keeps in the refrigerator three days. Do not freeze.
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