1) Whisk together the nutritional yeast, flour, garlic powder, and salt. Stir in the soymilk. Heat over medium high, whisking constantly, until the mixture begins to bubble and thicken. Remove from heat and stir in olive oil and as much mustard as you like. I probably use 3 or 4 tablespoons, but I love the flavor and the lovely yellow color it imparts.
This is a great base sauce for veg & rice casseroles, or even just to pour over whole wheat macaroni elbows or broccoli.
Source of recipe: over the years, i have seen many "cheese" replacement recipes using nutritional yeast. taking the best parts of them, and adding a few of my own, i came up with this fantastic sauce. my 18month old will eat anything i pour this over!