Recipe - Dairy-Free Pasta Cheese Sauce

One half cup Minced green onions
2 tablespoon Olive oil or water for
sauteeing
1 tablespoon Whole wheat pastry flour
3 tablespoon Nutritional yeast
1 One half To 2 cups water
2 tablespoon Sesame tahini
2 teaspoon "chicken"flavored vegetable
broth or light miso
One half cup Soymilk
Fresh ground pepper to taste
Ground rock salt

1. Heat green onions and olive oil or water in a medium skillet and
sautee for 3 minutes. Add flour and stir well to dissolve. Add nutritional
yeast and slowly add water, whisking to combine ingredients into a smooth
sauce. Stir in tahini and vegetable broth.

2. Whisking continuously, allow sauce to cook over medium heat until it
begins to bubble. Whisk in soymilk. Cook sauce for 2 minutes, whisking
continuously until it is thick and bubbly. Season with freshly ground black
pepper and ground rock salt, if desired.

Yields 1 One half to 2 cups of sauce, enough for one pound of pasta.

Variation: Stir 2 cups of cooked corn into finished sauce and pour over 1
pound of thin green pasta.

From _American Vegetarian Cookbook_ by Marilyn Diamond

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini