UnCheezy Sauce

Mindy and I had fun getting some food ready for camp!!! 

UnCheezy Sauce
4 T. olive oil or preferred oil
5 T. white rice flour
2 ½ c. unsweetened coconut milk or favorite milk substitute
½ t. salt, (to taste)
1/8 t. onion powder or minced, to taste
¼ t. dried mustard, or to taste
1 T. lemon juice- to taste
1/4 t. nutmeg
1/2 t. paprika (for orange color)-optional
1/2 t. turmeric (for yellow color)- optional
1/8 t. garlic powder (optional)

      In a saucepan, heat the olive oil over medium heat, and stir in the rice flour (I like to use a whisk to do this). Cook and stir the flour for about 30 seconds- it will make thick paste- and continue stirring to cook the raw flour taste out of it.  Slowly add in the milk, whisking to blend the flour paste and milk. Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low. Add the salt, and onion powder, mustard, lemon juice, nutmeg, paprika, and/or turmeric, and whisk to blend.  Taste test…  Stir and gently heat through for up to 5 minutes.  

Remove from heat and use on pasta, rice, potatoes, vegetables or casserole fillings. 
Makes about 3 cups of UnCheezy Sauce! 

I found this recipe here  and then tweaked it a bit!

We put this sauce on enchiladas!