Easy Peasy Cheesy Sauce

11 Jan

This is just a quick recipe for a vegan “cheesy” sauce, which we used to cover the vegan omelettes. Because we don’t have a picture of the sauce, here is a picture of Luke reading an oversized book about anarchism:

2 cloves of garlic (chopped finely or pressed), 4 desert spoons of olive oil, A pinch of thyme, A pinch of black pepper, A pinch of turmeric, 1 teaspoon of corn flour (the white stuff, not polenta), 15 desert spoons of nutritional yeast, A good squeeze of fresh lemon juice, Half a litre of veggie stock or some bouillon powder + water.

Cooking time: 10 minutes.

Makes about half a litre of sauce. Preheat a little saucepan on a very low heat. Add the olive oil and fry the garlic for a couple of minutes. While the garlic is frying slowly drop a heaped teaspoon of cornstarch into a cup and mix with just enough water to make a smooth pourable paste. Mix the cornflour paste into the stock.

Add the salt, pepper and thyme to the pan and fry for half a minute before adding the stock mix to the pan. Turn your hob up to a medium heat and whisk the sauce as it bubbles and thickens for about 5 minutes.

Finally add the lemon juice, take it off the heat and cover to keep it warm until serving.

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5 Responses to “Easy Peasy Cheesy Sauce”

  1. Holly January 12, 2012 at 11:24 pm #

    I want to join your revolution!!! But I am far too shy!!! Thanks for doing the programme & loving this webpage. Will be checking back regularly. x

  2. CM Jinson January 12, 2012 at 11:46 pm #

    I couldn’t resist this cheap comment about the photo, as it’s probably been said a thousand times before.

    But that Russell Brand has let himself so has he not?

  3. Gemma January 12, 2012 at 11:52 pm #

    Luke, you are sooooo sexy 🙂 xxx

  4. Mike January 15, 2012 at 11:33 am #

    Luke you are beautiful and inspiring.


  1. Vegan Omelette « Naked Vegan Cooking - January 11, 2012

    […] Filling idea: A punnet of sliced button mushrooms gently fried in garlic, wilted spinach, Easy Peasy Cheesy Sauce. […]

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