I have made batch after batch of this creamy sauce, adapted from Dr. Andrew Weil’s cookbook True Food, and never tire of it. I have used it as a salad dressing, but it can also be used to enhance the flavor of ground beef, roasted fish, steamed vegetables and any number of other uses (like this recipe for stir-fried Brussels sprouts, or stuffed potatoes with broccoli.
It is super creamy and thick, pungent with garlic, with a rich savoriness. The thickness does not come from mayonnaise or oil, but mostly from nutritional yeast, a powerhouse source of vitamins, minerals and protein.
Pragmatic Attic 