Melty white 'cheese'

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» Melty white 'cheese'

Pour this thick, creamy sauce over steamed vegetables, baked potatoes, macaroni - or drizzle it over pizza or casseroles before or after baking.


  • 1 1/2 cups (375ml) water or plain non-dairy milk
  • 1/4 cup (15g) nutritional yeast flakes
  • 1/4 cup (30g) plain flour, any kind
  • 2 tbsp tahini
  • 2 tbsp arrowroot, kuzu or cornstarch
  • 2 tsp fresh lemon juice
  • 1 tsp onion powder
  • 3/4 tsp salt
  • 1/4 tsp garlic powder


  1. Place all the ingredients in a blender and process until completely smooth. Transfer to a small saucepan. Cook over medium-high heat, stirring almost constantly with a wire whisk until very thick and smooth. Serve hot.

Reprinted with kind permission of the author. Taken from The Ultimate Uncheese Cookbook by Jo Stepaniak (Book Publishing Company, 2003).

Note: 1 cup = 250 ml

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