Cheesy Sauce

In my search for creative culinary inspiration I came across this recipe.
I used to love white sauce in my day, it was always something we had at Christmas with gravy to go with all the various potatoes. To my shame, I don't think I could describe to you how it tasted, which I suppose makes creating a vegan version easier simply because it doesn't have to live up to any grandiose expectations.
It's pretty simple to make seeing as it's essentially a roux, one of the few useful things I learned to cook in Home-Ec.
 I wasn't exactly sure what I wanted to use my sauce for, as I haven't any potatoes, but as it thickened it became clear that this was going to be a yellow rather than a white sauce. My first thought was 'Add in some nutritional yeast and make it a pasta sauce'.
As I was making this unknown concoction I realised that I've never liked cheese sauce. Ever. Even in my dairy-laden vegetarian days I thought cheese sauce was pretty horrendous. Also I have a love/hate relationship with nutritional yeast, it depends very much how it's used. I've read about people eating it straight out of the container, the idea of which makes me feel physically ill!

So all considered, how does this 'cheese' sauce fare? My intial tasting envoked a response reminicent of the taste middle-ground, 'It's not bad but... I... I don't really know how I feel about this...'.

The full lot will be eaten with trepidation for tomorrow's lunch!



¡Que amarillo!

Update: Despite my fears it actually wasn't that bad! I suppose when you put that much milk and butter into something it's going to taste okay! The nutritional yeast wasn't overpowering, it just gave the sauce a nice savoury edge. It's nice as a change from my usual tomato-based sauces but I'm not in any particular hurry to make it again.