Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free
This is a great recipe for making about 1/2 cup of cheese-like sauce to have over vegetables or on pasta. It is a favourite of my little girl and her dad. For adults, get adventurous and use more spices to give it some zing!
1/2 cup rice milk
2 slices vegan rice cheese
2 tsp tapioca flour
1/4 tsp dried mustard
Sea salt and freshly ground pepper to taste
**Optional: a pinch (1/8 tsp) of any of the following onion powder, garlic powder, celery salt, ground fennel seed
Heat the rice milk to hot (not boiling) either in a small pot over medium heat, or in a large cup in the microwave on high for about 30 seconds. Add the "cheese" and dry mustard (and any other spices) and heat again until the cheese is mostly melted (about 20 seconds in the microwave). Remove about 3 tablespoons of the hot liquid and place in a small cup or bowl. Add the tapioca flour to the cup and stir until it is fully absorbed by the hot liquid in the cup and there are no lumps. Stir the mixture back into the pot of "cheese" sauce and continue to heat until the mixture thickens (about 20 seconds in the microwave, stirring after 10 seconds). Adjust the seasoning with sea salt and freshly ground pepper.
Note: There is no need to boil the sauce to thicken it.