Cook the Aromatics:

Heat olive oil in a small saucepan over medium heat. Add the chopped onion and cook for about 2-3 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute, until fragrant.

Add Base Ingredients:

Stir in the ketchup, apple cider vinegar, maple syrup, smoked paprika, cayenne pepper (if using), and black pepper. Mix well to combine and reduce the heat to low.

Incorporate Nutritional Yeast:

Add the Red Star® Nutritional Yeast and whisk the mixture until smooth. The nutritional yeast will add a creamy, umami-rich boost to the sauce.

Simmer and Adjust:

Let the sauce simmer for 5 minutes, stirring occasionally. If the sauce is too thick, gradually add 1-2 tablespoons of water to reach your desired consistency.

Taste and Adjust Seasoning:

Taste the sauce and adjust the sweetness, spice, or tang as needed by adding a little more maple syrup, cayenne, or apple cider vinegar.

Cool and Serve:

Remove from heat and let the sauce cool slightly before serving. Use on grilled veggies, as a marinade, or as a dipping sauce. Store leftovers in an airtight container in the refrigerator for up to one week.

1. Place the oil in a 1-quart saucepan, and heat it over low. Stir in the flour to make a thick paste. Cook, stirring constantly, for 1 minute. 

Remove the saucepan from the heat. Gradually whisk in the milk until the sauce is very smooth. Work slowly, stirring constantly, to avoid lumps. Then whisk in the nutritional yeast flakes.  

Cook the sauce over medium heat, stirring almost constantly with a wooden spoon or wire whisk, until it is thickened. Season with salt, pepper, and nutmeg to taste. 

The Cook’s Secrets: 

For a thicker white sauce, increase the flour to 3 or 3½ tablespoons. 

Place all the ingredients in a food processor fitted with a metal blade and process until smooth. Stop the processor occasionally to stir the mixture and scrape down the sides of the work bowl.

Spoon the mixture into a storage container, and chill it in the refrigerator for at least an hour before serving. It will keep for about a week in the refrigerator. 

Derby Sage Cheeze: 

Add 1 teaspoon dried sage to the mixture before processing. 

Fiery Crock Cheeze: 

Add 1/s teaspoon cayenne pepper, more or less to taste, to the mixture before processing. 

Horseradish Crock Cheeze: 

Add 1 tablespoon prepared horseradish (not creamed) to the mixture before processing. 

Smoked Crock Cheeze: 

Add ¼ teaspoon liquid hickory smoke to the mixture before processing. 

Bugsy’s Crock Cheeze: 

After processing, stir ½ cups finely grated carrots, 3 tablespoons minced scallion, and 2 tablespoons minced parsley into the mixture. 

Also, try the variations for Classic White Uncheese

1. Roast the garlic by peeling off as much papery skin as will come off easily while keeping the head intact. Brush or rub the garlic liberally with olive oil. Place the garlic in a small, shallow baking dish in the toaster oven (to conserve energy), and roast it at 350°F until the outside is brown, and the innermost cloves are soft, about 30 to 40 minutes. Allow the garlic to cool. Then slice off the top of the head and squeeze the roasted cloves from the skin into a small bowl.
2.  

1. Place the roasted garlic and the remaining ingredients in a blender or a food processor fitted with a metal blade, and process for several minutes until the mixture is very smooth and creamy.
2.  
3. Use at once, or transfer the sauce to a storage container, and chill it in the refrigerator. It will keep for about a week. 

1. Place all the ingredients except the olive oil in a blender or food processor, and process until very smooth and creamy. 
2.  
3. Drizzle in the olive oil while continuing to blend. 
4.  

1. Transfer the sauce to a 1-quart saucepan and place it over medium-low heat. Warm the sauce, stirring often, until it is heated through. Do not boil! 

The Cook’s Secrets: 

The sauce may be made ahead of time and refrigerated. Heat it gently before serving 

Place the flour in a dry 2-quart saucepan, and toast it over medium heat, stirring constantly, until it is lightly browned and fragrant. 

Remove the saucepan from the heat and stir in the nutritional yeast flakes. Gradually whisk in the water or vegetable broth, soy sauce, and oil until the gravy is very smooth. Then whisk in the seasonings.  

Cook the gravy over medium heat, stirring almost constantly with the wire whisk, until it is thickened, smooth, and bubbly. Serve at once. 

In a powerful blender, blend all the ingredients together until smooth.  

Add extra water, one tablespoon at a time if the Aioli is too thick to blend. 

Store refrigerated. 

Place all the ingredients in a blender, and process until smooth. 

Pour the blended mixture into a 1-quarter saucepan. Place the saucepan over medium-high heat, and bring the mixture to a boil, stirring constantly. 

After the mixture thickens, reduce the heat to medium and continue to cook, stirring constantly, for 1 minute longer. Immediately pour the mixture into a 1-cup storage container. Let cool, then cover and chill in the refrigerator.

Pineapple Creme Cheese: 

Drain well ¼ cup pineapple tidbits packed in juice, and stir into the hot mixture. 

Fruited Creme Cheese: 

Stir 1 to 2 tablespoons fruit-sweetened jam or preserves into the hot mixture. 

Herbed Creme Cheese: 

Stir 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes, ¼ teaspoon dried dill weed, ¼ teaspoon well crumbled, dried rose mary, ¼ teaspoon crumbled, dried thyme leaves, and ¼ to ½ teaspoon minced garlic into the hot mixture. 

Place all the ingredients in a 1-quart saucepan, and whisk them together. Bring the mixture to a boil, stirring almost constantly. Reduce the heat slightly and simmer for 30 to 60 seconds, stirring constantly, until the sweetener is well dissolved.

Remove the saucepan from the heat, and allow the mixture to cool.

Transfer the sauce to a storage container, and store it in the refrigerator. It will keep for several months . Shake or stir the sauce well before using.

1 – Place all the ingredients except the scallion in a blender, adding just enough broth or water to facilitate processing and create a fairly thick sauce. Process until very smooth and creamy, adding a small amount more liquid if necessary. Stir in the scallions. 

2 – Serve the sauce at room temperature, or transfer it to a storage container, and chill it in the refrigerator. It will keep for 3 to 5 days.