Recipe - Veggie Cheez Sauces

1 cup Water
2 small Cloves roasted garlic [i
used raw garlic; pressed]
2 tablespoon Fresh lemon juice
1 tablespoon Tahini [i used 1 T]; up to
2
One fourth cup Nutritional yeast [i used 6
T.]
3 tablespoon Quickcooking rolled oats
1 tablespoon Arrowroot; (or cornstarch)
1/8 teaspoon Dry mustard
1 One half teaspoon Onion powder
One half teaspoon Salt; or saltfree seasoning

i've been experimenting w/ these and have yet to come up w/ a definitive
recipe for what i like, but it so happens that what i like is a combination
of two recipes (i had half of one recipe left over and added it to the same
amount of a new recipe).

the first recipe is simply the "cheese" sauce from the macdougall maximum
weight loss book. (i won't post it here, but if anyone wants it, post me
privately.) i found this sauce to be rather tart in flavor and lurid in
color. so next i tried a recipe for vegan mozzarrella cheese (can't
remember where i found this; i've modified it slightly):

Place all ingredients in a food processor or blender, and process until
completely smooth. Pour into a small saucepan and cook over medium heat,
stirring constantly, until smooth and thick.

this is very tasty, but the tahini adds fat and too much of a "hummus"
flavor. but when i mixed in half of the macdougall recipe, both recipes
were transformed! the macdougall's flavor is much improved, and the color
and fat content of the vegan mozzie recipe are both far more acceptable.
next time i make it, i'll figure out how to combine both recipes into one
procedure. in the meantime, if you're looking for a thick, gooey, cheesy
topping, try the vegan mozzie recipe (you could probably reduce the tahini
to the vanishing point, but even in trace amounts, it provides an essential
"cheesy" flavor) or experiment w/ these two recipes on your own!
Posted to fatfree digest by Jane Love love@nwe.ufl.edu on May 06, 1998