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)
- medium saucepan
- rubber spatula
- ¾ c soymilk
- ¼ c mild vegetable oil
- 3 T tapioca flour
- 2 T white miso
- 1 T nutritional yeast
- 1 T dry vermouth or white wine (optional)
- 1 t cider vinegar
- ¼ t salt
- ¼ t dry mustard
- ¼ t guar gum or xantham gum
- 1/8 t coriander
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.
Abbreviations | Conversions | Cooking tips
More: Vegan cheese recipes