Ingredients
1 c. water
1/3 c. nutritional yeast flakes
Optional: 1/4 c. Soymage vegan soy parmesan 2 T. cornstarch
1 T. white flour OR 2 and 1/2 tsp. white rice flour
1 T. light miso
1 tsp. lemon juice
1/4 tsp. salt
1/4 tsp. garlic granules
1/4 tsp. each paprika and mustard powder
2 T. water
1 T. oil
Preparation
Place the water, yeast, cornstarch, flour, lemon juice, salt, and garlic granules in blender and blend until smooth. Pour the mixture into a small saucepan or medium microwave-proof bowl or beaker. Stir over medium heat until it starts to thicken, then let bubble 30 seconds and whisk vigorously, OR microwave on HI 2 minutes, whisk, then microwave at 50% power (MED) for 2 minutes, and whisk again.
Whisk in the water and oil (this adds richness and helps it melt better, and still comes out to only 2.6 g fat per 1/4 c.).
Drizzle immediately over food and broil or bake until a skin forms on top; or refrigerate in a small rigid plastic covered container (round, square, rectanglular, or wedge-shaped in a storage container meant for a piece of pie) for up to a week. It will get quite firm upon chilling, but will still be spreadable. You can spread the firm cheeze on bread or quesadillas for grilling, or heat it to spread more thinly on casseroles, etc..
