| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Flour |
| 1/4 |
c |
Nutritional yeast |
| 1 |
ts |
Seasoned salt; or to taste (you can also use garlic salt or plain salt) |
|
|
Several shakes of the green jalapeno Tabasco sauce; (depending on how spicy you like your sauce) |
| 2 |
tb |
Diced green chiles *note |
INSTRUCTIONS
NOTE: I use canned--I store the remainder of the can in the fridge and use
it throughout the week. Again, you can adjust this according to taste.
Measure flour, nutritional yeast, and salt into small saucepan. Whisk in 1
1/2 cups of water. Cook over high heat whisking constantly. Bring to boil,
allowing it to boil about 30 seconds or until it thickens up. Remove from
heat and stir in green Tabasco and chiles. Eat while still warm. (I have
heard that it does not reheat well, but I don't know becuase I have never
had any leftover :-) )
To make the mustard version, omit the Tabasco and the chiles and add 1
tablespoon of mustard (I've used several different kinds all with good
results) to the cheeze after removing it from the burner.
Posted to fatfree digest V97 #289 by knswain@umr.edu on Dec 8, 1997
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