Guest guest Posted February 18, 2002 Report Share Posted February 18, 2002 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 Quote Link to comment Share on other sites More sharing options...
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