Alex Bury first made this recipe in 1998—back when we didn’t have good vegan cheeses. It’s cheap, easy, and yummy! We think it’s stood the test of time.
Ingredients:
- 1 cup flour
- 1 cup nutritional yeast
- 2 tsp salt
- 1 tsp pepper
- 2 cup water
- 1/2 cup oil
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
Directions:
Whisk together dry ingredients, then mix in water, oil, mustard, and apple cider vinegar. Gently cook on medium-low heat, whisking often, until it thickens. Taste and adjust seasonings. If you want it thinner, add more water.
Stir into hot, freshly cooked pasta and serve.
