|A thick but pourable sauce when hot off the stove, semi-solid and spreadable (shown) after it has cooled for a bit. Either way, it’s phenomenal on top of French onion soup.|
|Yield||about 1½ cups|
|Time||15 minutes plus time to culture|
Whisk everything together in the saucepan.
Cook over medium-low heat, stirring slowly but constantly, until it starts to thicken and curdle.
Stir rapidly to turn it into a thick and smooth sauce.
Keep warm for a pourable sauce, or let cool to a spreadable consistency.
Recipe from The Non-Dairy Evolution Cookbook – read my review.
More: Vegan cheese recipes
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