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Saturday, February 25, 2012

Vegan Cheese Sauce on Steamed Broccoli Florets


I wanted to have some cheese sauce on my broccoli florets but I didn't have any cheddar cheese on hand. However, I did have nutritional yeast, annatto powder and soy milk on hand, so I made a "cheez" sauce out of that.
Annatto is a natural coloring agent derived from annatto seeds in the achiote trees. When used as a coloring agent, the powder gives off a yellow to orange tint.
I added mustard for an extra kick in flavor, to imitate the zesty taste of cheddar cheese.


Vegan Cheez Sauce
5 tbsp olive oil
5 tbsp flour
1 cup low-fat unsweetened soy milk/unsweetened almond milk
1/4 cup nutritional yeast
1/3 tsp annatto powder
1 tsp dijon mustard
salt and pepper to taste

In a sauce pan, heat the olive oil on medium-low heat. Whisk in the flour and cook for 3 minutes to create a roux. Stir in half the cup of milk and whisk until smooth; whisk in the remainder. Add in the remaining ingredients and simmer until thickens, then season to taste. Done!

I served mine over steamed broccoli florets and baby potatoes, served with some veggie chicken patties.

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