Julie Stutzman - FB

1 cup nutritional yeast
1 oz dried mushrooms*
1/3 cup cornstarch
1 TBL dried onion flakes
2 tsp garlic powder
2 tsp smoked paprika
1 tsp dried dill
1 tsp salt (optional)
1 tsp black pepper

1 cup nutritional yeast 1 oz dried mushrooms* 1/3 cup cornstarch 1 TBL dried onion flakes 2 tsp garlic powder 2 tsp smoked paprika 1 tsp dried dill 1 tsp salt (optional) 1 tsp black pepper

Add all ingredients to blender, and blend until nice powder. Store in closed plastic bag or air-tight container until ready to use. It does not have to be refrigerated. To make sauce: Combine 1/3 cup of dry mix with 1 1/4 cups of cold water. Whisk until well blended. Add more liquid if desired. Cook and stir on stove top or in microwave until thickened. Add more liquid if desired a thinner sauce. * I find the dried mushrooms in the Asian isle or online.

Yummy on potatoes