Cheeze Sause Substitue
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INGREDIENTS
INSTRUCTIONS
Cook and stir to a paste. At this point I add skim milk, about a cup. A cup of soy milk, or a cup of a mixture of nut butter and water coould be substituted. Add a tablespoon or so of nutritional yeast. Flavor to taste, I use salt, pepper, and a little good mustard. I am assuming you know how to work up a fat/flour mixture with added liquid to make a thickened sauce. My version isnt vegan but has the advantage of being relatively low-fat. From: jpnan@prairienet.org (Jean P Nance). rfvc Digest V94 Issue #164, August 9, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (32g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 202 | ||
| Calories from Fat: 169 (84%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 18.8g | 25 % | |
| Saturated Fat 1.4g | 7 % | |
| Monounsaturated Fat 11.9g | ||
| Polyunsanturated Fat 5.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 7mg | 0 % | |
| Potassium 280mg | 7 % | |
| Total Carbohydrate 5.3g | 2 % | |
| Dietary Fiber 2.9g | 12 % | |
| Sugars, other 2.4g | ||
| Protein 5.4g | 8 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 202
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