Magickal Cheeze Sauce 

This cheeze sauce really is magickally good! It is also really easy to make! I love it on steamed vegetables, fries, and baked potatoes, but you can add it to any dish that you think could use some cheezy flavor. You only need seven ingredients to make it:

I forgot the miso in the photo above, but you need it too! (Unless you are soy free, in which case either leave it out or use a chickpea miso instead.)

The Earth Balance, oat (or all-purpose) flour, and unsweetened soy (or other plant) milk are used to make a white sauce. Then, the complex cheesy flavor is created by combining So Cheezy vegan cheese seasoning, Dijon mustard, and miso paste with a little water. (You can order So Cheezy seasoning from either Freely Vegan or Amazon.)

This is the miso paste that I use:

Start by adding the So Cheezy seasoning to the water and whisking it together:

Add the mustard and the miso, and whisk again:

Get everything ready to go:

Melt the Earth Balance over medium heat:

Whisk in the flour:

Cook the roux for several minutes until it is smooth and bubbly:

Gradually add the unsweetened soy milk while whisking continuously:

Once the sauce is smooth and creamy like this, whisk in the rest of the milk:

Next, add the cheeze blend:

Whisk it in thoroughly:

Bring the sauce to a low boil while whisking continuously:

Continue whisking and cooking for several minutes until the sauce is nicely thickened:

Taste and add Magickal Seasoning Blend or salt to taste. (I add about 1 1/2 teaspoons of Magickal Seasoning Blend).

Serve as desired. Any leftover sauce can be covered and refrigerated, and it reheats beautifully.

I love pouring Magickal Cheeze Sauce over steamed broccoli!

Vegan chili cheeze fries are awesome too!

How will you use this Magickal Cheeze Sauce? Let me know in the comments below!

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Magickal Cheeze Sauce

This sauce is creamy, cheezy, and so very good! Put it on steamed veggies, baked potatoes, fries, or on any dish that could use some cheezy flavor!

Course Sauce, Side Dish

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6

Calories 107 kcal

Author Deborah Mesdag

Ingredients

• 28 g (2 TBS) Earth Balance Spread
• 30 g (1/4 c) Oat (or all-purpose) Flour
• 510 g (2 1/8 c) Silk Unsweetened Soymilk
• 37.2 g (1/4 c) So Cheezy Seasoning
• 80 g (1/3 c) Water
• 5.0 g (1 tsp) Dijon Mustard
• 12 g (2 tsp) Miso Paste

Instructions

1. Add the So Cheezy vegan cheese seasoning to the water and whisk it together. Add the mustard and the miso, and whisk again.

2. Melt the Earth Balance over medium heat, then whisk in the flour. Cook the roux for several minutes until it is smooth and bubbly.

3. Gradually add the unsweetened soy milk while whisking continuously.

4. Next, add the cheeze blend, and whisk it in thoroughly.

5. Bring the sauce to a low boil while whisking continuously. Continue whisking and cooking for several minutes until the sauce is nicely thickened.

6. Taste your cheeze sauce and add Magickal Seasoning Blend or salt to taste. (I use 1 1/2 tsp of Magickal Seasoning Blend.)

7. Serve as desired. Any leftover sauce can be covered and refrigerated, and it reheats beautifully.

Recipe Notes

• Be sure to use certified gluten free oat flour if you need to eat gluten free. I make my own oat flour from certified gluten free oats. You can also use regular all-purpose flour or sweet white rice flour if you prefer.
• You can substitute the unsweetened soy milk with another unsweetened plant milk if you cannot use soy. (Oatly original or unsweetened original almond are my top choices after soy.) Note that you'll also need to use soy free Earth Balance and either use chickpea miso or leave the miso out if you are soy free.