Cheeze Sauce

Dairy-free cheeze sauce for Mac & Cheese


Modified from Gluten Free Goddess. All measurements wildly approximate.


4 tablespoons Earth Balance
1/3 cup flour
2 1/2 cups plain soymilk (add a little at a time until proper consistancy)
2 rounded tablespoons good tasting nutritional yeast
1/2 teaspoon sea salt, or more, to taste
A good dash or two of garlic powder, to taste
A good dash or two of onion powder, to taste
1/2 teaspoon mustard, or to taste
1/2 - 1 tablespoon rice vinegar
1/4 teaspoon fresh ground nutmeg
1/2 teaspoon paprika (for orange) or turmeric (for yellow) color- may omit
1/4 cup white wine, to taste (I may omit this next time)

In a saucepan, heat the Earths Balance over medium heat until melted, and whisk in the  flour until it creates a thick paste - add more flour if necessary. Cook and stir the flour for about 30 seconds. 

Slowly add in the soymilk, whisking to blend the flour paste and soymilk.

Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low. Add the nutritional yeast, sea salt, garlic and onion powder, mustard, vinegar, nutmeg, paprika or turmeric, wine (and sesame tahini, if using), and whisk to blend.

Continue heating and stirring the sauce over gentle heat for about five to ten minutes. Taste test. Does it need a hint more salt? Wine?

Stir and gently heat through.

Remove from heat and use on pasta, rice, potatoes, vegetables or casserole fillings. Makes about three cups sauce.

Note: Try adding a tablespoon of tahini next time.


I used for macaroni & cheese - mixed with about 2/3 a pound of dried macaroni cooked until al dente. Topped with crusty sourdough bread torn to bite size pieces and drizzled with melted Earths Balance. Bake for approximately 20 minutes at 350 or until the bread is golden brown.