19
Submitted by BelovedRooster
"I obtained this recipe from someone named Tracy over the vast Internet, at a website I cannot recall since I was doing a search through many at the time. Combining the below ingredients sounds wretched, but it was shockingly good! Could this be Kraft's secret?"
photo by Trish Radil Lendroth 
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
6
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ingredients
- 2 cups water
- 1⁄3 cup carrot, peeled and cooked
- 1⁄3 cup white flour (I used half of that amount of cornstarch so that it would be gluten free)
- 1⁄4 cup nutritional yeast flakes
- 1 tablespoon lemon juice
- 2 teaspoons onion powder
- 2 teaspoons salt
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directions
- Blend all ingredients together in a blender.
- Pour into pan and stir until boils and thickens.
- Take off heat and pour into noodles, over broccoli or potatoes, etc.
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Reviews
-
Much better than any other nutritional yeast-based cheese recipe I've ever tried! Modifications: used whole wheat flour, left out lemon juice (didn't have any), and lowered the salt to 0.5-1tsp.
VeganJen
-
Oh man. I apparently was the only one so far to use flour - maybe this was why it tasted absolutely horrible. Now, granted, I have never had nutritional yeast before, but this sauce tastes absolutely NOTHING like cheese or Kraft Dinner sauce. I followed the recipe to the letter. If anyone has any idea as to what I could have done wrong, let me know and I would love to try again. But as is, it was inedible and too salty to even stand.
jellie
-
Better than others I have made. Made it by the recipe and found it way too salty so made a second batch with no salt. Mixed them together and was perfect. Next time I might try using some mustard powder and smoked paprika for a little more flavor.
David A.
-
To be honest, I was skeptical. I've tried soooo many vegan "cheeses" and nothing has satisfied. Until now! This was fantastic, and this will definitely be my go-to recipe from now on.Also just wanted to mention that I believe this recipe comes from Jo Stepaniak's book 'The UnCheese Cookbook.'
vegetara
- See AlsoCopycat A1 Steak Sauce Recipe!
This is beyond 5 stars!!! My Vegan daughter was home from college we thought we would give it a try. Everyone loved it!!!!! We did use 1 1/2 cup of water and 1/2 cup oilNo onion power... when we cooked the carrots we added green onion to the water and cooked them together. Next time we will use the carrot/onion water with 1 1/2 cups. We also placed in the oven for about 15 mins. to get a crispy top.
quilterstouch
see 13 more reviews
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Tweaks
-
1. I used 1/3 c rice flour (only because it's all that I have) it still came out thick and delicious (see my photo) 2. Wait until the end to add salt, and add gradually and taste to make sure it's salted to your liking 3. The only thing I didn't enjoy was the onion powder flavor. I might cut back on this and experiment with other spices next time.
Trish Radil Lendroth
-
I had minced onions instead and corn starch instead of white flours. I added potatoes with pasta and it tasted amazing with seasoning salt.Thanks for posting.
CottageCheeze
-
This sauce is a lot better than it sounds. It looks like a real cheese sauce. As for the taste, you wouldn't mistake it for the real thing but it's still good. I could get used to it. I used cornstarch instead of flour, too. Served over cauliflower the first time. I refrigerated the leftovers, and found it was quite possible to reheat in a saucepan with a bit of extra water added. I next tried it with whole wheat macaroni for a healthy vegan mac and cheese.
cpenner
-
You are so right, this sauce really is (shockingly)good! Looks just like Kraft with the carrots giving it a nice orangy color. I used the cornstarch instead of flour too. Had it with pasta, which was fantastic, but I can't wait to try it on broccoli and other veggies!
Yogi8
RECIPE SUBMITTED BY
BelovedRooster
Seattle, WA
- 3 Followers
- 27 Recipes
- 2 Tweaks
I moved to Seattle from Alaska in August of 2001. I am a nutrition graduate from Bastyr Naturopathic University and am a personal trainer and holistic health counselor (receiving additional education from the Institute for Integrative Nutrition). I have opened up a practice in the Seattle area and love to assist people in meeting their health, fitness, and nutrition goals in person and by phone. I also love trying new recipes and testing them out of friends and family, but have missed cooking a great deal while transitioning from a student to a business owner. I'm hoping to have more time to experiment in the kitchen for both personal and business reasons! I have successfully three marathons in the last 3 years - running has been a great stress release for me and has been a wonderful way to make friends here. I'm passionate about sustainable food, running, nutrition, individual and world peace, turtles, and my friends. I have a strong dislike for cold weather and violence. If I had a month off and enough cash to do so, I would travel to Costa Rica and explore as much of the land there that I could get my hands on (then buy property for a wellness center)! If I had a month off with no money, I'd focus on my running, trying new recipes, deepening existing friendships and sleeping in!You may know me on this site as VeganRunner, but I am no longer maintaining a vegan lifestyle.
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