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    You are in: Home / Mexican / Vegan "Cheese" Pasta Sauce/Dip Recipe
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    Vegan "Cheese" Pasta Sauce/Dip

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on March 25, 2006

      I haven't tried this recipe yet, but i noticed the ingredients list nutritional yeast as being the same thing as brewers yeast. This is not true. Brewer's yeast is quite bitter and will not work well if a recipe calls for nutritional yeast.

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    • on March 29, 2010

      As a new vegan, this was the first vegan "cheese" I've tried, so I don't have a lot to compare it to, but nonetheless I was pleasantly surprised. :) I wasn't expecting it to taste like the real thing so that helped, but my mom who was expecting it to taste more like real cheese was a little taken back. She liked it alright but wasn't a big fan of it. I used nutritional yeast flakes of course (as others have mentioned), and I didn't have cayenne pepper so I substituted w/chili powder. I didn't add the tomatoes because I was using it over rotini noodles to make sort of a "mac and cheese." The texture was great and I thought this "cheese" sauce enhanced the noodles, though I can't imagine using it as a dip or for anything else really, which is why I gave it a 4 out of 5. I loved the simplicity and easiness of it all. Thanks for this recipe!

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    • on March 11, 2010

      I used this for burritos. With the nooch, I am sure it is more nutritious than just throwing Daiya on top. I can't wait to use the leftovers for mac and cheese.

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    • on September 30, 2009

      Wow, I've never had such good vegan cheese sauce. I tried to make it once but it turned out nasty. This is so simple, and the consistancy is very similar to real cheese sauce. I'm eating it with corn tortillas right now and it is really good. I only added the flour, nutritional yeast, water, and margarine. I also added in some salt and garlic. Good job!

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    • on March 25, 2008

      this recipe was very easy (ready before the pasta), but we added some extra varied spices to kick up the flavor. to our vegan palates, it did have a cheesy flavor. as raspberryjello said, be sure to use nutritional yeast, not brewers yeast if you want this to taste good at all.

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    Nutritional Facts for Vegan "Cheese" Pasta Sauce/Dip

    Serving Size: 1 (201 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 99.7
     
    Calories from Fat 8
    30%
    Total Fat 0.9 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 388.8 mg
    16%
    Total Carbohydrate 17.6 g
    5%
    Dietary Fiber 3.6 g
    14%
    Sugars 0.0 g
    0%
    Protein 7.8 g
    15%

    The following items or measurements are not included:

    vegan margarine

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