rants & recipes

Cheddar Cheezy Sauce

Posted by ataraktos on 2009-05-19


  • 1 1/2 cups of liquid - either plain, unsweetened 'milk or water - I do half and half, if I have 'milk on hand.
  • 1/4 cup nutritional yeast
  • 1/4 cup flour
  • 2 tbsp Earth Balance
  • 2 tbsp tahini
  • 2 tbsp cornstarch
  • 2 tsp light miso
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1/4 tsp dry mustard
  • 1/4 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp lemon juice


  1. Mix all ingredients in a sauce pan.
  2. Heat over medium heat, whisking constantly, until thickened - the flour will cook and you'll have gummy, rubbery lumps, if you're not careful. Make sure to get around the pot's edges.


  • This is my adaptation of Jo Stepaniak's Melty White/Cheddar Sauce.
  • If you have a flat whisk, now's the time to use it.
  • This sauce thickens quickly. So quickly, sometimes, that I don't think the flour tastes "done" ... in which case, I whisk in a little more water and continue to cook.
  • I find this amount of sauce is perfect for stovetop mac & cheeze - just prepare and mix with 300 (dry) grams of pasta, cooked and drained.