Cheezee Sauce

I will update this as I perfect the recipe. Consider this a working definition of cheeze sauce that needs some revision…

Orzo Primavera with Cheezee Sauce

Cheezee Sauce (from Vegan on the Cheap)

Time commitment: 10 minutes
Makes: about 1 1/2 cups of sauce

  • 1/3 cup nutritional yeast
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 cup plain, unsweetened soy milk
  • 1/2 teaspoon olive oil

Add the following ONLY if you wish, and just add a little then taste. I thought the vinegar and mustard were way too strong, and will omit them the next time I make this recipe.

  • 1 teaspoon fresh lemon juice
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon yellow mustard


  1. Combine yeast, cornstarch, salt, garlic powder and soy milk (you could also use water) in a small sauce pan, stirring till everything is totally dissolved. (I found it helpful to use a whisk.)
  2. Turn heat to medium and continue stirring till mixture thickens, about a minute. 
  3. Remove from heat and stir in olive oil and whatever of the last ingredients you want. Taste as you add them so that you don’t suddenly have a whole pan of apple cider vinegar and mustard sauce (that’s sort of what it felt like to me). 
  4. Serve with Orzo Primavera, broccoli, or whatever you wish. (I’m pretty excited to make mac and cheeze…)
  5. Cool before storing in a sealed container in the fridge. Keeps up to about a week.

    Recipe take from: Vegan on the Cheap: Great Recipes and Simple Strategies that Save You Time and Money

    This entry was posted in gluten-free, recipe, sauce and tagged . Bookmark the permalink.

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