This is just a quick recipe for a vegan “cheesy” sauce, which we used to cover the vegan omelettes. Because we don’t have a picture of the sauce, here is a picture of Luke reading an oversized book about anarchism:
2 cloves of garlic (chopped finely or pressed), 4 desert spoons of olive oil, A pinch of thyme, A pinch of black pepper, A pinch of turmeric, 1 teaspoon of corn flour (the white stuff, not polenta), 15 desert spoons of nutritional yeast, A good squeeze of fresh lemon juice, Half a litre of veggie stock or some bouillon powder + water.
Cooking time: 10 minutes.
Makes about half a litre of sauce. Preheat a little saucepan on a very low heat. Add the olive oil and fry the garlic for a couple of minutes. While the garlic is frying slowly drop a heaped teaspoon of cornstarch into a cup and mix with just enough water to make a smooth pourable paste. Mix the cornflour paste into the stock.
Add the salt, pepper and thyme to the pan and fry for half a minute before adding the stock mix to the pan. Turn your hob up to a medium heat and whisk the sauce as it bubbles and thickens for about 5 minutes.
Finally add the lemon juice, take it off the heat and cover to keep it warm until serving.
P.S Why not check out our latest project? The Burrow Housing Co-operative