Dairy-free pasta \"cheese\" sauce

4 servings

Ingredients

Quantity Ingredient
½ cup Minced green onions
2 tablespoons Olive oil or water for sauteeing
1 tablespoon Whole wheat pastry flour
3 tablespoons Nutritional yeast
1½ To 2 cups water
2 tablespoons Sesame tahini
2 teaspoons \"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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