It's in the oven...I can smell it from up here.

[Sarah]

Organic Unbleached White Flour, Nutritional Yeast, Organic Tapioca Starch, Unrefined Sea Salt, Organic Garlic Powder, Organic Ground Yellow Mustard Seed, and Annatto.

The same company sells just the chreese powder and nacho chreese, so I don't even have to attempt to replicate it. I can just buy the stuff and use it in whatever recipes I can think of.

To answer your question from earlier about cheese sauce, S.... to make it you would need a double boiler (a pan or metal bowl for your cheese and a bigger pan under it filled with boiling water) for indirect heat. Start with some cheese and a little water, milk, or cream. Let it melt to see the consistency. Keep adding cheese or liquid as needed to get the consistency you want. Add oil or anything else if you want, like spices. You can use the very same method for chocolate sauce. I've also done the same thing to make chocolate peanut butter frosting, and similar method for a berry sauce using whole berries, bit of water/oil, and confectioner's sugar.

It's a little hard to describe what I do with food. I rarely measure anything, with the exception being pastries or other baked goods. I do everything by eye. Try it out anyway and think of it as an experiment.


EDIT: Use shredded cheese, cut blocks, or deli slices for the sauce. That Velveeta stuff would just make a horrible, horrible mess. Plus, Velveeta isn't real cheese. It seems to be mostly a block of solid oil. You'll get a much better taste with real cheeses.