Plant-based, gluten-free, oil-free, dairy-free, nut-free, simple and versatile
Servings: 3
Prep time: ~1 minute
Cook time: ~2 minutes
Total time: ~3 minutes
Ingredients:
• ¾ cup (180 ml) canned coconut milk (full-fat for best flavour)
• 3 tbsp (20 g) nutritional yeast flakes
• 2 tbsp (15 g) tapioca flour (also called tapioca starch; arrowroot flour is a substitute)
• ½ tsp sea salt (or to taste)
• ½ tsp onion powder (optional)
• ¼ tsp garlic powder (optional)
• Pinch of smoked paprika (optional)
Instructions:
- Put all ingredients into a saucepan and whisk until well combined.
- Turn on the heat and bring the mixture to a boil, stirring constantly.
- Once boiling, reduce heat and simmer for about 1 minute, stirring, until the sauce becomes stretchy and glossy.
- Serve right away over pasta, nachos, pizza, toast, vegetables, or other savoury dishes.
Tips and Notes:
• Thickness: If the sauce is too thick, thin it with extra coconut milk or another plant milk (up to about 1 cup total).
• Milk: Coconut milk with higher fat yields richer flavour; other plant milks (almond, cashew, soy) work if you prefer.
• Flour swap: Arrowroot flour/starch works well in place of tapioca; cornstarch can be used but won’t give quite the same stretchy texture.
• Storage: Refrigerate leftovers for up to 2 days (texture will thicken; reheat with a splash of plant milk to loosen).
• Colour: Not all nutritional yeasts colour the sauce deeply; adding a pinch of turmeric can boost yellow colour if desired.
Nutrition (approx per serving):
Calories ~148; Fat ~10.8 g; Saturated Fat ~9.3 g; Carbs ~10.4 g; Fibre ~2.2 g; Sugar ~2.3 g; Protein ~3.9 g (values are estimates).
This one really shines in its simplicity and versatility—no blender, no soaking nuts, and it comes together in about the time it takes to boil water. Elagavegan
