Based on a recipe from OhSheGlows
No, it doesn't taste like cheese. But it's a good substitute in recipes that call for cheese sauce if you're avoiding dairy. And with all that nutritional yeast and squash, it's got to be better for your diet than an actual cheese sauce. Once, when I couldn't lay hands on squash, I drained and pureed a can of carrots-- now I know what canned carrots are good for!
2 Tbs. margarine
1 1/2 c. vegetable broth
2 Tbs. corn starch
1/2 tsp. garlic powder
1/2 c. nutritional yeast
3 tsp. Dijon mustard
2 c. canned or defrosted frozen winter squash puree (such as butternut or pumpkin)
salt and pepper to taste
1. Melt margarine in a small pot over medium heat.
2. Whisk together broth, corn starch, garlic powder, nutritional yeast and mustard. Add to pot and whisk until mixture thickens.
3. Stir in squash, salt and pepper.
