Creamy vegan cheese sauce with oat milk and nutritional yeast, ready in 25 minutes. Adds cheesy flavor to any dish.
Ingredients
- 1 cup oat milk
- 1 tablespoon olive oil
- 1 tablespoon rice vinegar
- ½ teaspoon Dijon mustard
- 2 tablespoon nutritional yeast
- 2 tablespoon potato starch
- 1 teaspoon cornstarch
- ½ cup plain, no sugar added, plant-based yogurt
Image
Directions
Nutritional Information Prep: 5 min, Cook: 20 min, Total: 25 min
- In a saucepan add oat milk, olive oil, rice vinegar, and Dijon mustard.
- In a bowl mix the dry ingredients together, nutritional yeast, potato starch, and cornstarch.
- Whisk or use an immersion blender to mix in the dry ingredients into the oat milk mixture.
- Whisk the mixture over medium heat until it begins to bubble and thicken; remove from the heat.
- Whisk in the yogurt, pour into a container, let cool before covering and refrigerating. This cheese will last up to 2 weeks refrigerated.
- Calories 34
- Carbohydrates 3 g
- Protein 1 g
- Sodium 17 mg
- Potassium 29 mg
- Phosphorus 270 mg