Please read, before reading

I am saddened by the comments on this blog that often take a judgmental turn. The information is intended to be just that -- information. You need to make your own decisions for your life and be accountable for your actions. I debated closing the blog, but feel there are many valuable items listed for families struggling with food allergies, especially early on.

If you need further information please contact a doctor. If you need to verify a product's ingredients, please look at current labels and contact the company yourself. Note many posts are several years old. Use your best judgment and do not make up comments to scare people.

Thursday, May 6, 2010

Dairy-Free Cheese Sauce freezes well

Recently I posted a couple recipes that use a dairy-free cheese sauce.  I tried freezing it last week and unthawed for dairy-free macaroni and cheese.  The results:  Wonderful.  I simply unthawed the sauce and then heated it up on the stove on low.  

Tip:  Use baby food jars to freeze this sauce or extra tomato sauce for toddler size portions.  Plus it doesn't take up too much space in the freezer.

Dairy-Free Cheese Sauce
1 cup water
1/4 cup 
nutritional yeast flakes (I found them at a health food store -- a little pricey but so worth it)
1/4 cup cornstarch
1/2 tsp powdered mustard
1/2 tsp salt
2 Tbsp dairy-free butter (I used Earth's Best)
1/4 cup rice milk (you can substitute soy if you like)

1. Mix water, nutritional yeast flakes, cornstarch, mustard and salt in blender for 30 seconds.
2. Melt dairy-free butter in sauce pan.
3. Add blended mixture to melted butter.  Keep on low to medium-low and whisk for 3 to 5 minutes.  It will thicken some.
4. Slowly stir in rice milk.  Stir until it thickens to consistency you want.

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