Dairy-Free Pasta ‘Cheese’ Sauce

Servings: 4
Ingredients:

1/2 c  Minced green onions
2 tb Olive oil or water for
-sauteeing
1 tb Whole wheat pastry flour
3 tb Nutritional yeast
1 1/2    To 2 cups water
2 tb Sesame tahini
2 ts 'chicken'-flavored vegetable
-broth or light miso
1/2 c  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 1/2 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

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