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Vegan Cheezly Sauce

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Ok...I'll give you an exact in the future recipe if you can't add

lib:

 

but for now..the main ingredients I feel are important are as

follows:

 

good quality sweetened soya milk (provamel)

 

Redwood Cheezly mature cheddar (available almost everywhere now)

 

Pure vegetable margarine: The yellow one (not organic, or soya as I

think they are rancid)

 

Parsley, dried or fresh

 

cornflour

 

salt peeper

 

Cheezly (mature) Cheddar

--------------------

 

make your white sauce as normal. ie:

 

Melt a big dollop (2-3) table spoons of marg in a pot.

 

 

Add 200ml or so of soya milk, a pinch of mixed spice, salt & pepper,

generous amount of dried or fresh parsley (not flat leaf)

 

 

mix a table spoon of cornflour with a little water until it is

disolved, then add to the sauce mix when it is hot but not boiling

(stir well while doing this, and add gradually so you can access how

thick it is becoming) DONT let it get to thick as the cheezely will

thicken it more.

 

 

Once you have a nice consistany...add lots og grated cheezly....mix

it all in until it melts...add a bit more salt/pepper to taste and

hey presto!!!...great vegan cheeze sauce!!

 

If you top a lasagne with it, sprinkle some olive oil on top to help

get that lovely @browned effect)

 

 

If it's rancid, then maybe I need to measure things and give them to

you exactly next time.

 

 

 

Good Luck

 

 

Dr P.C.Talking

 

heat up until (not to the boil).

 

 

....no, " shelloid " <shelloid@l...> wrote:

> One thing I did find difficult though was substitute cheeses

etc...I

> tried them when I first went vegan, but just couldn't get into

them,

> or how to cook with them...so I never touched them for about a

year

> or so...same with vegan mayo...Now however I'm well into

them...and

> can make perfect cheese sauses, pizzas, lasagne etc...

>

>

> cheese sauces? How please tell me as I've tried a couple of

times before and they've always been.......how can I put

this.....ICK!

> Shelloid

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