This velvety cheese sauce has a mild cheddar flavor that will please the entire family. It’s ideal for preparing macaroni and cheese and cheesy rice. Try pouring over freshly steamed vegetables or baked potatoes too. This recipe yields about 2 cups of sauce.


1 and ¾ cup organic plain unsweetened soymilk or almond milk
¼ cup tapioca starch
¼ cup mild vegetable oil
¼ cup nutritional yeast flakes
1 T mellow white miso paste
1 T tomato paste or 2 tsp tomato powder
2 tsp raw apple cider vinegar
1 tsp fine sea salt or kosher salt
½ tsp dry ground mustard
½ tsp onion powder

Tip: For a tangier sauce, add 2 teaspoons fresh lemon juice.

Whisk the ingredients together in a small saucepan until smooth. Place over medium-low heat and stir slowly and continually with a flexible spatula until the mixture becomes bubbly, thickened, smooth and glossy. Please note that the golden color will develop as the cheese sauce cooks. Taste and add salt as desired and/or additional soymilk or almond milk to lighten the consistency to your preference. Reduce the heat to low to keep warm until ready to serve, stirring occasionally.


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