Serving Size: Spreadable for about 4 burger patties (depending on the patty size).
“I’m sauce-say!” No, not really but I do love a good sauce! As a proud vegetarian, with vegan habits, I try my best to limit my cheese intake. Some foods, such as sandwiches and pasta, I don’t need cheese anymore because I use an alternates like hummus (for sandwiches) and creamy vegan sauces (for pastas). Seemingly, cheese marries with a burger patty like peanut butter marries with jelly. Albeit true, sometimes you want almond butter to marry that jelly. Am I right?! So why not invite this Burger Sauce to next burger night! It’s tasty, it’s new and cooks quickly.
I just want to note that this sauce does not discriminate. This is a safe space and judgment free zone. This recipe is for herbivores and carnivores alike. I created the sauce as a cheese substitute for my veggie burger one day but this is a free for all. I hope you enjoy it as much as I do!
Oh, in case you are wonder about the burger in the picture (above), it’s My Jalapeno Red Bean Burger (V & GF). It will be featured soon. So stay tuned!
Burger Sauce Ingredients
- 2-3 tbsp nutritional yeast (I used 2tbsp)
- 1 tbsp flour (I used brown rice flour)
- ¼ tsp salt, or to taste
- ½ tsp ground mustard
- ½ tsp garlic powder
- 1/8 tsp turmeric, optional
- 1 tsp olive oil (or coconut oil)
- ½ cup water
Burger Sauce Directions
- In a [small] bowl add all of the dry ingredients.
- In a small pot, on low heat, add the ingredients from the bowl.
- Whisk until incorporated with the oil (no more than 1 minute) then add the water to the pot (1/4 cup at a time).
- The sauce will begin to thicken. At this point, taste for salt. Whisk for a few second then turn the fire off. The texture will be similar to nacho cheese. Best served warm.
NOTE: If it is too thick, add 1 tbsp (or so) of water to thin it out a bit.
TIP: Feel free to turn the fire off & cover until your burger patties are done.