Vegan Yeast “Cheese” (Tara McDermott)
This simple yet ingenious spread delivers a surprisingly authentic cheesy experience without any dairy. Nutritional yeast provides the deep, savory umami backbone, while a roux of flour and non-dairy margarine creates a velvety, thick consistency that holds its shape. A touch of garlic powder and mustard adds complexity and a subtle tang, balancing the richness perfectly. It’s incredibly versatile: use it as a dip for fresh vegetables and pretzels, spread on crackers, or melt over tofu scrambles and baked potatoes. Ready in under ten minutes, this recipe is a lifesaver for vegan potlucks or when you need a quick, comforting condiment for a weeknight meal. It’s proof that you don’t need complicated ingredients to create delicious, satisfying plant-based flavors.
Description
This simple yet ingenious spread delivers a surprisingly authentic cheesy experience without any dairy. Nutritional yeast provides the deep, savory umami backbone, while a roux of flour and non-dairy margarine creates a velvety, thick consistency that holds its shape. A touch of garlic powder and mustard adds complexity and a subtle tang, balancing the richness perfectly. It’s incredibly versatile: use it as a dip for fresh vegetables and pretzels, spread on crackers, or melt over tofu scrambles and baked potatoes. Ready in under ten minutes, this recipe is a lifesaver for vegan potlucks or when you need a quick, comforting condiment for a weeknight meal. It’s proof that you don’t need complicated ingredients to create delicious, satisfying plant-based flavors.
Ingredients
- 1/4 cup nutritional yeast flakes
- 1/4 cup unbleached white flour
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
- 1 cup water
- 1 Tbsp non-dairy margarine
- 1/4 tsp prepared mustard
Directions
- 1 In a small saucepan, combine the nutritional yeast, flour, sea salt, and garlic powder.
- 2
Whisk in the water until the mixture is smooth and free of lumps.- 3
Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens significantly and begins to bubble.- 4
Continue to cook and whisk for another 30 seconds to remove the raw flour taste.- 5
Remove from heat and immediately whisk in the non-dairy margarine and prepared mustard until fully incorporated and glossy.- 6
Let the spread cool slightly before serving to allow it to set further.NoteStorage: Keep refrigerated in an airtight container for up to 5 days. Reheat gently in the microwave or on the stove with a splash of water if it becomes too thick.
Variations: For a sharper flavor, add an extra 1/4 tsp of mustard or a dash of white vinegar. Use gluten-free flour to make this recipe gluten-free.
Serving: Great as a dip for raw veggies, on crackers, or melted over hot potatoes.
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