Ok…I will admit it – the first time I saw this idea via my extended training in plant-based cooking through Rouxbe, I rolled my eyes a bit. My skepticism was born out of so many disappointments of plant-based techniques trying to emulate something from the animal world. This sauce promised to be the next great cheese sauce . But, then I tried it and my opinion rapidly changed…although I felt the original recipe made a better soup than a sauce. So, after a slight make-over, I came up with my own version that is both gluten-free and oil-free. The acidity from the lemon juice I added made all the difference in creating something cheesy tasting; it just brightened the nutritional yeast flavor and lightened everything! I like to use this ‘cheesy’ sauce in pasta dishes, like our macaroni and cheese! Yield: makes about one liter
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