1/4 cup nutritional yeast 1 teaspoon salt 1/4 cup whole-wheat flour 1/4 teaspoon garlic powder 1/8 teaspoon dried yellow mustard powder 1 cup water 1 1/2 tablespoons dairy-free margarine
1. Mix dry ingredients, add water, whisk until clumps are gone.
2. Put in pot with margarine, and heat on medium until hick.
This is a very thick sauce as it is best suited for things like alfredo, macaroni and cheese, etc. It shouldn't get as thick as mashed potatoes, though, so be careful. You can add more water if you make it too thick, but it's supposed to be pretty thick.
Mixing salsa with this for nacho cheese with chips is great; adding onion powder and extra margarine works great to use in a scalloped potato recipe; extra garlic, margarine and parsley for alfredo. Try scoops of it on vegan pizza.