Here's another of those double duty posts. Today's prompt at Creativity Boot Camp is "drizzle". It's also Meatless Monday time so I decided to show a recipe that you can drizzle. This versatile sauce is a classic in the vegan and veggie community. It's been around, in one form or another, for ages. I became a vegetarian when I was twelve (which was not just yesterday) and it was popular back then. When my daughter was little I could get her to eat almost any veggie as long as she could dunk it in this yummy sauce. It's such an old friend that it acquired a nick name,
Nooch (short for Nutritional Yeast Sauce). It also goes by the name
Cheezy Sauce. This name worries me though, because I think it puts unfair expectations on this sauce. I'll tell you the truth, it's not cheese sauce, never has been, never will be, it's
Nooch, and it's good stuff. So here it is, enjoy.
Nooch Sauce
2 cups water
1/4 cup flour
1 t
bsp canola oil
1/8 tsp minced garlic
salt and pepper, to taste
1/8 tsp turmeric
a slight squeeze of lemon
juice
1 tsp mustard
3/4 cup nutritional yeast flakes
Combine all the ingredients, except the yeast, in a saucepan. Stir vigorously with a wisk to break up any lumps. Cook over medium/low heat, stirring often, until the mixture thickens. Stir in the yeast, and
wisk until smooth. That's it, now feel free to drizzle it on countless things, you'll be amazed by it's versatility.
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2 comments:
Nooch is the best stuff ever! I use it instead of parmesan, sprinkle it on taters and veggies, add it to soup and gravy, make awesome vegan mac & cheese, smoky walnut cheeze spread, and (the best ever) French toast with it, and love my copy of Jo Stepaniak's Nutritional Yeast cookbook. I'm a nooch fan, no doubt about it, and I will definitely give your recipe a whirl! I'm sure it will end up in my nooch recipe collection! (Nice interpretation of "drizzle, btw!) :-)
It looks irresistible!
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