Creamy pasta sauce (vegan)

Today’s run: just 3 miles. I planned to do more but woke up late.

Today’s recipe: creamy pasta sauce. This has got to be one of the oldest vegan recipes out there, and I’m sure there are a million versions out there. It’s yummy and filling and comforting when you need some good ol’ fashioned comfort food. I don’t make this often, but when I do we all always enjoy it. It is also quick enough to make on a busy week-day work night (as tonight).

I served it tonight over pasta and with some lightly-sauteed broccoli; it’s good over any veggies, really, and even works as a sort of ‘cheese’ on pizza.

The basics:

1/4 cup vegan margarine (oil would probably work too)

slightly more than 1/4 cup flour (white or whole wheat)

2 + cups liquid (I use 1 cup soymilk, 1 cup water)

1 teaspoon salt (more or less to taste)

2-4 tablespoons nutritional yeast, to taste


fresh garlic

a pinch of dry mustard powder


Melt margarine. If using oil, heat it up. Stir in the flour when the margarine is melted. Add one cup of liquid and stir, using a wisk to get all the lumps out. Keep it over medium heat. As the sauce thickens, add in the other cup of liquid and the salt; stir stir stir until the sauce is smooth and thick. It will start bubbling; usually once it bubbles it thickens up right away. Stir in the nutritional yeast. Add more liquid if desired. Serve over pasta or veggies.


When the margarine is melting, add in a clove of fresh garlic and cook for a minute or so; continue with rest of recipe.

Add a pinch of dry mustard with flour.


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