Dairy free pasta \"cheese\" sauce

4 Servings

Ingredients

Quantity Ingredient
½ cup Minced green onions
2.00 tablespoon Olive oil or water for sauteeing
1.00 tablespoon Whole wheat pastry flour
3.00 tablespoon Nutritional yeast
1½ To 2 cups water
2.00 tablespoon Sesame tahini
2.00 teaspoon \"chicken\"-flavored vegetable broth or light miso
½ cup Soymilk
Fresh ground pepper to taste
Ground rock salt

Directions

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 1½ 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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