Melty Nutritional Yeast "Cheese"
The Farm Vegetarian cookbook, ISBN 0-913990-18-3, 1978 on page 59 has this great recipe for those having cheese cravings.
1 cup nutritional yeast flakes
1/3 (third) cup white flour (I use sifted wholewheat or wholewheat pastry flour)
1 tsp salt
2 cups water
1/4 - 1/2 cup margarine (I use oil)
1/2 tsp garlic powder (optional)
2 tsp wet mustard (I use Meaux Mustard in the pottery jars) (opt)
Mix dry ingredients in a saucepan.
Gradually add water, stirring with a whisk , making a smooth paste and then thinning with the remaining water.
Place on heat and stir constantly until it thickens and bubbles.
Let it bubble for about 30 seconds and remove from heat.
Whip in the margarine (and mustard).
The sauce may get thick if it sits for a while.
If so, heat it up and whip in a small amount of water.
VARIATION:
For a richer, stretchier sauce that's good on pizza, substitute for the flour 3 Tbsp cornstarch and 1 Tbsp flour, whip in 1 cup oil instead of margarine, add as much as 1 cup more water at the end, as needed to make a thick, smooth, pourable sauce.
Pour it on your pizza and for the last few minutes of baking, put it under the broiler (grill for those in the UK), until it forms a stretchy, golden-brown speckled skin.
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