This fish stew has yellow tail, shrimp, calamari, and clams in a gorgeous, flavorful broth made from tomatoes.
| Prep Time: | 5 mins |
| Cook Time: | 6 mins |
| Total Time: | 11 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ¼ cup nutritional yeast
- ¼ cup all-purpose flour
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon ground yellow mustard
- salt to taste
- 1 cup soy milk
- 1 ½ tablespoons vegan margarine (such as Earth Balance®)
Instructions
- Mix nutritional yeast, flour, garlic powder, onion powder, ground mustard, and salt together in a bowl. Pour in soy milk; whisk until smooth.
- Melt margarine in a saucepan over medium heat. Pour in soy milk mixture; cook, whisking constantly, until thickened into a sauce, about 5 minutes. Simmer until flavors combine, 1 to 2 minutes more.
- Substitute rice milk for the soy milk if desired.
- This sauce is meant to be rather thick, but extremely flexible. If it is too thick for what you intend to make, then add more of your milk or water to thin it out. Like Velveeta(R), this creamy sauce likes to thicken and clump when it cools. To fix this, just pop it in the microwave and reheat. I have heard that it tastes better the next day. However, mine has never stuck around long enough to find out!
Reviews
Super great flavor! I used it as a cream sauce for a veggie tuna casserole.
Yes..yes…yes! Followed almost to the letter. Used almond milk rather than soy milk because that’s what I had on hand. Very good sauce that you could use on anything. I used it for “eggs benedict.” No hollandaise for us. This was great. Saved the remaining for some steamed vegetables tomorrow. Can’t wait to try more possibilities.
I tried this recipe due to its simplicity. Not a lot of steps or odd ingredients. It delivered! I started it more like a rioux and got a really smooth sauce. I did add 2T of rice vinegar to give more of a cheddar tang. I will be using this for lots of dishes.
Delicious! I put some chives and parsley in as well
Awesome! It was tasty and super-easy! I had all the ingredients on-hand! Thanks so much. I made gluten-free with a flour blend. It was great!
This is good. I used gluten free flour and it got too thick too fast and almost burned. I added extra soy milk , but then it got too thin. Regardless, it was tasty and went well served over steamed cauliflower. I added a touch of ground turmeric to give it a “cheddar” color. Thank you for the recipe.