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. | ![]() |
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Yield | about 1½ cups | |
Time | 15 minutes plus time to culture | |
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Ingredients |
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Directions |
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. |
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Notes |
Buy it: More: Vegan cheese recipes |
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Help | Abbreviations | Conversions | Cooking tips | |
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