Instructions:
Yield: 2 1/2 to 3 cups

Mix the yeast flakes, flour, and salt together in a pan. Gradually add the water while stirring with a whisk. Make a smooth paste and continue adding the water until its all used up. Place over medium heat and stir constantly until the sauce stars to thicken and bubble. Let it cook for about 30 more seconds. Remove from the heat and stir in the margarine and mustard.

If you want a thicker, stretchier cheese, substitute 3 tablespoons cornstarch and 1 tablespoon flour for the 1/3 cup flour called for. Use 1/2 cup of oil instead of the margarine, and add as much as 1 cup more water at the end - whatever is need to make a smooth, pourable sauce.

NOTES : I got this recipe form The Farm Vegetarian Cookbook.It is a book I would recommend to anyone who is into trying a meat-free, dairy-free diet. It has lots of good recipes and explains how to make your own soymilk and tofu at home. this is a recipe I dont know what I would do without. You can use it to replace cheese in any Italian dish like lasagne, zucchini Parmesan, or even pizza. Its a good topping for stuffed peppers, hot sandwiches, or just plain with rice or biscuits. I like to steam a whole cauliflower and ladle this sauce over it. It also makes a great base for a casserole.

When using nutritional yeast be sure you have the right thing. Brewers yeast and tortula yeast do not taste the same. Besides the fact that this is delicious, it has more B vitamins than just about anything else I can think of.

Dont feel like youll be deprived if you go non-dairy; I have used t his in place of cheese successfully every time I have made it. Its the best

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