Mushroom Cheeze Sauce on potatoes and mixed vegetables
Many nights i make greens or a mixture of vegetables with a sauce. Cheeze sauce is great for vegans who miss dairy, and for dairy eaters who you are feeding. I especially like it with potatoes and veggies. And if you are not yet used to kale or the stronger greens, it really helps the flavor.
I like cremini mushrooms. They have a more distinct flavor, stay a little firmer when cooked, and have a more interesting color.
http://www.thekitchn.com/thekitchn/ingredients-vegetables/what-are-cremini-mushrooms-a-few-mushroom-facts-073949
Nutritional yeast is often used in cheeze type sauces in vegan cooking. You should be able to find it in most health food stores. Some of us like it right away, while others come to like it after a few tries… i think it especially started appealing to me after i had been eating a vegan diet for awhile.
Mushroom Cheeze Sauce
3 c. water
24 medium mushrooms
4 cloves garlic
1/2 c. nutritional yeast
2 T. lemon juice
1/2 t. salt (optional)
1/4 c. cornstarch
Mix cornstarch with a little of the water and set aside. Cook mushrooms and garlic in the rest of the water, about 10 minutes, until mushrooms give when you sink your teeth in one. Stir in nutritional yeast and lemon, and salt, if using. Stir in cornstarch, reduce heat, and stir until thick and bubbly, about 2 minutes.
You can make a thicker sauce with less water. Stir this a little more carefully.
Nutritional information (not guaranteed to be accurate):
per serving – 74 calories/5.9 g protein/.7 g fat