Recipe for the perfect vegan cheese sauce

It took me almost a year and a lot of attempts, until I figured out how to imitate a typical cheesy and creamy sauce. The preparation is super easy and takes you around 10 minutes. After you can store it in the fridge for around two days. Or freeze it!

In the picture I combined the vegan cheese sauce with steamed broccoli, carrots and potatoes. It is quite typical in Germany to combine veggies with a cheesy sauce. Sometimes we also add pasta (al dente) or something smoky (in my case tofu) to the mix!

Ingredients:

250 ml unsweetend soy cream
one small onion
one clove of garlic
one cube of veggie stock
one teaspoon of mustard
one teaspoon of soy sauce
two tablespoons of nutritional yeast
a hint of oil, salt and pepper

Cut the onion and the garlic in cubes and fry it. Don’t let it burn! Add the other ingredients and let the vegan cheese sauce simmer for five minutes. Blend the mix and put it back on the stove. If the sauce is not thick enough, mix one tablespoon of flour with a little bit of cold water. Add it to the sauce, stir it and wait until it thickens up. If you want a more cheesy flavor, add more nutritional yeast!