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.
A little update
4 years ago