Ingredients
Base Ingredients
- 2 tablespoons coconut oil or vegan butter (e.g. EarthBalance, Alsan)
- ⅓ cup all-purpose flour
Seasonings
- ½ teaspoon salt
- ¼ teaspoon curry powder
- ¼ teaspoon paprika powder
- Ground pepper to taste
- 1 pinch garlic powder
Flavor and Liquids
- ⅓ cup nutritional yeast
- ½ cup water (plus more if needed)
Instructions
- Heat the fat: Warm 2 tablespoons of coconut oil or vegan butter in a small pot over low heat until melted and gently simmering to build the sauce base.
- Add seasonings: Stir in salt, ground pepper, paprika powder, curry powder, and a pinch of garlic powder, allowing the spices to toast slightly for enhanced flavor.
- Create the roux: Sprinkle in ⅓ cup all-purpose flour and whisk continuously to form a smooth paste, cooking out the raw flour taste without browning.
- Add nutritional yeast: Mix in ⅓ cup nutritional yeast and continue whisking. The mixture will become clumpy and develop the cheesy flavor characteristic of the sauce.
- Incorporate water: Slowly pour in ½ cup water while whisking on low heat. Continue to stir until the sauce thickens and becomes creamy. If it gets too thick, add a little more water and whisk to reach your desired consistency.
- Serve and enjoy: Use this versatile nooch cheese sauce as a dip, drizzle it over lasagne, pizza, veggies, or any dish that calls for a cheesy, creamy element. Enjoy warm.
Notes
- You can substitute coconut oil with any vegan butter for a similar texture and flavor.
- Adjust the thickness of the sauce by varying the amount of water added.
- This sauce is best served warm but can be reheated gently on stovetop or microwave.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
