We had an amazing time at the Mt Laurel Festival this past weekend. We meet some really cool people and it was a gorgeous day. It was actually a gorgeous weekend. Our hearts our full of appreciation and gratitude for all the support. Thank you. We sold out of some items and debuted our brown sugar chipotle walnuts, which were a hit. It was also really nice to be able to hang out with the Ginger for the day. We even went out to eat at an inexpensive restaurant. It was really nice and much needed as we have not had a lot of time together recently due to our work schedules. Spending quality time together is one of the key foundations of any relationship.
Just like spending time together is a key foundation to any relationship, in cooking you must have a few foundational recipes. This is one of those recipes. Here, I am going to share an easy basic “cheese” sauce that is great on its own or is easy to incorporate into more complex recipes. I also make this sauce if I am in a pinch and need a cheese sauce, but do not have the time to make a cashew based sauce.
Easy “Cheese” Sauce
2 cups of unsweetened almond milk
1 cup of vegetable stock (you can substitute almond milk if needed)
3 tablespoons dairy free butter
3 tablespoons of all-purpose flour
1/2 cup of nutritional yeast
2 teaspoons of Dijon mustard
1 teaspoon salt (or more to taste)
1 teaspoon pepper (or more to taste)
splash of lemon juice
Add the butter to a sauce pan and heat on medium to melt the butter. Once the butter has melted, whisk in the flour until it is well incorporated. Next, slowly pour in the milk and stock. Continue to cook on medium heat, whisking until the flour is dissolved. Let the mixture continue to cook, whisking occasionally until your desired thickness is reached. Next add in the nutritional yeast, mustard, salt, pepper and splash of lemon juice. Whisk to combine. Add additional salt and pepper to taste. Your sauce is now ready to use as is or additional ingredients can be added at this time.
*(note, the above picture shows the cheese sauce with some minced black olives)
Until next time,
may blessings abound,
copyright Angie and a Ginger 2017