Daiya is a fantastic sub to use for cheese sauce. I’ve only eaten it in this dish, but I put it on vegan pizzas for my love all the time and he digs it big time. It freezes really well, too.
Original recipe here. Be warned that this doesn’t really ~look~ like a regular cheese sauce… it’s really gelatinous-looking, it kind of sets into one wobbly mass. But it tastes great!
- 1 1/2 cups Organic Soy Milk
- 2 tsp Dijon Mustard*
- 1 cup Daiya Cheese
- 3 tbsp Organic Buttery Spread
- 3 tbsp Organic All-Purpose Flour
Melt butter & flour together.
Put everything else in except cheese.
Whisk till thick & bubbly, about 10 min.
Add cheese & melt thoroughly.
*pretty sure I only used 1 tsp, as I don’t particularly like a strong mustard flavour.